Redeye Rubbed Burgers with Worcestershire-Glazed Onions

By kimvess

Ground coffee gives these barbecue-inspired burgers a kick.

Ingredients

• 3 tablespoon(s) paprika
• 1 tablespoon(s) light brown sugar
• 1 tablespoon(s) instant espresso, or finely ground coffee
• 1 tablespoon(s) dried oregano
• Kosher salt
• Pepper
• 3.75 pound(s) (85-percent lean) ground beef
• Oil, for the grill
• 12 hamburger buns
• Worcestershire-Glazed Onions (Below)
• Cheese, lettuce, pickles, and tomatoes, for serving

Details

Servings 12
Cooking time 20mins
Adapted from womansday.com

Preparation

Step 1

Heat grill to medium-high. In a bowl, combine the paprika, sugar, espresso, oregano, and 1 teaspoon each salt and pepper.

Gently form the beef into 12 balls. (Don't overwork the meat — this can result in a tough, dry burger.) Flatten each ball into a 3/4-inch-thick patty. Using your thumb, make a shallow 1 1/2-inch-wide indent in the top of each patty. Sprinkle the patties with the redeye spice mixture.

Lightly oil the grill. Place the patties on the grill, indent-side facing up, and cook until the burgers release easily from the grill, 3 to 4 minutes. Flip and cook 3 to 4 minutes more for medium.

If desired, grill the buns until lightly toasted. Serve the burgers on the buns with the Worcestershire-glazed onions and other toppings, as desired.

Worcestershire-glazed onions:

1/4 cup Worcestershire sauce
2 Tbsp. Dijon mustard
1 Tbsp. light brown sugar
3 medium red onions, sliced into 1/2-in.-thick rounds

1. Heat grill to medium-high. In a small bowl, combine the Worcestershire, mustard and sugar.

2. Brush the onions with some of the glaze and grill, turning occasionally and basting with any remaining glaze, until the onions are tender and slightly charred, 10 to 12 minutes.