Half pound burger rubbed with a blend of smoked paprika, coffee and brown sugar. With garlic mayo, ripe tomatoes, shaved shallots, and an herb salad in sherry vinaigrette.
1 burger patty of your choice
1 white burger roll, toasted
2 Tablespoons garlic mayo
2-3 slices ripe tomato
For the coffee spice rub
2 tablespoons espresso powder
2 tablespoons ancho chile powder
2 tablespoons brown sugar
1 tablespoon smoked paprika
1 1/2 teaspoons ground cumin
1 tablespoon kosher salt
For the salad
2 Tablespoons cilantro leaves and small stems
2 Tablespoon Italian parsley leaves
1 small shallot, thinly sliced
2 Tablespoons shredded iceberg lettuce
2-3 teaspoons sherry or red wine vinaigrette
Salt and pepper to taste
1. Season the burger with the coffee spice rub.
2. Cook burger to an internal temperature of 160°F.
3. Spread the garlic mayo evenly on both sides of the bun.
4. Place burger on bun heel. Add sliced tomatoes.
5. Pile the salad on top of the tomatoes.
6. Place bun crown offset.
Hold the mayo and skip the bun. Serve with herb extra salad on top.
No cheese on this one. But some thick-cut bacon would not go amiss. And you can always double up on the patty.
Call out the fact that this is a not just a lettuce leaf garnish, but a salad-topped burger.