Salted Mocha Burgers
Salted Mocha Burgers might stretch the imagination at first glance, but I do think Joey Tribbiani would best help ease your suspicions with this explanation:
It actually does kinda make sense. Salt, coffee, and even cacao are classic flavor pairings with beef. This recipe shows how all three of those flavors can be combined to create a savory burger that’s delicious with or without the bun.
Here’s why I think you’ll like this recipe.
Know those recipes that talk about layering flavors? This is a great example of that. The cacao powder is deep and a little bitter. The coffee brings bright acidity to the equation. And the coarse sea salt pops to balance the coffee and cacao. Trust me, you’ll be pleasantly surprised.
Now, here’s what I wouldn’t do: slather it in ketchup and mustard, pile a bunch of pickles on top of it, and sandwich it in a sweet Hawaiian bun. If you’re going the bun route, try a pretzel or a toasted brioche bun with some good quality mayo. And leave it at that. Let the burger stand out.
So how’d it go?
Tell us all about it! Are you on a Paleo diet or sticking to gluten-free? Decide to serve this in a bun? What sides did you choose? Tell you what… this would pair nicely with my Crab-Stuffed Bacon-Wrapped Prawns as an appetizer or for a creative Surf-n-Turf style meal!
ALSO: Looking for a lighter burger with tons of flavor? Try my Serrano Lime Turkey Burgers.
- 1 pound ground beef
- ½ tsp sea salt
- ½ tsp ancho chili powder (can substitute with 1/4 tsp chili powder and 1/4 tsp cayenne)
- ½ cup cooled strong coffee or cold brew
- 1 tbsp avocado oil
- 1 tsp cacao powder
- pinch of coarse sea salt
- Combine ground beef, sea salt, ancho chili powder by hand, and divide into four equal shaped burger patties.
- Transfer patties into a narrow baking dish — something narrow enough to help the coffee marinade to cover the patties as much as possible.
- Pour the cooled strong coffee or cold brew over the burger patties and allow to marinade for 15 minutes. Then flip and marinade the other side for an additional 10 minutes.
- While the burgers marinade, preheat the grill. Whether indoor or outdoor, the temperature should be preheated to medium-high (about 375°F) to high (400°F).
- Lift the marinated burgers from the coffee and set aside. In a small saucepan, whisk the avocado oil with cacao powder first. The oil helps to blend the cacao powder into the coffee clump-free. Stream the coffee marinade into the oil and cacao, whisking to combine. Set the saucepan on the stove set to medium. Simmer to reduce the marinade until it reaches about 1/4 cup in volume.
- Once the coffee-cacao marinade has reduced, begin grilling the burgers. Grill for 4 to 5 minutes on each side, basting with the coffee-cacao reduction frequently in order to create a sticky coffee chocolately glaze on the burgers.
- To serve, transfer the burgers to a serving platter and sprinkle with coarse grain sea salt or flaky Maldon.
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