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The Gaucho Coffee-Pepper BurgerThe Gaucho Coffee-Pepper Burger

The Gaucho Coffee-Pepper Burger


By: Sandi S. - Norman, OK - 2017 Recipe Contest Submission

"This is the essence of the South American cowboy… the Gaucho. The patties are a simple yet bold food statement and coated with a rich ground Door County Colombian coffee. Simple to make and just delicious Gaucho fast food!"

This is a Door County Coffee Fan recipe. It was not made inin the kitchens of the Door County Coffee Cafe.
Ingredients:

Featured ingredient: Colombian Coffee 10 oz. Bag Ground

Sweet Kumato Tomatoes:

  • 8 ounces Kumato grape tomatoes
  • 1/4 cup brown sugar
  • 3 tablespoons red wine vinegar
  • 1 tablespoon extra virgin olive oil
  • 1/2 teaspoon sea salt
Cocoa Coffee with Caramelized Onions & Peppers:
  • 1 cup strong brewed Door County Colombian Coffee
  • 4 chile de arbol dried peppers
  • 1 anaheim pepper
  • 1 jalapeño pepper
  • 1 tablespoon extra virgin olive oil
  • 1/2 large sweet yellow onion sliced
  • 1/2 cup dry red wine
  • 2 tablespoons brown sugar
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon soy sauce
  • 1/2 teaspoon unsweetened cocoa powder
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon allspice
Queso Fresco Aioli:
  • 1/3 cup finely crumbled Queso Fresco cheese
  • 1/2 cup mayonnaise
  • 2 tablespoons smoky garlic mustard
Coffee-Pepper Burgers:
  • 1/2 cup ground Door County Colombian Coffee
  • 2 teaspoons freshly ground black pepper
  • 1 pound ground chuck (80-20%)
  • 3/4 pound ground premium pork
  • 1/2 pound ground hickory smoked bacon
  • 6 slices cheddar-jack cheese
  • 6 whole wheat split Mexican Bolillo buns
  • 6 curly green leaf lettuce leaves

Instructions:

Sweet Kumato Tomatoes:

  1. Whisk together the vinegar, brown sugar, oil and salt and pour into a resealable quart bag.
  2. Cut the tomatoes in half lengthwise and add to the bag, stir and seal the bag, forcing the air out.
  3. Chill for at least 1 hour.
Cocoa Coffee Caramelized Onions & Peppers:
  1. Place the chile de arbol dried peppers into a measuring cup with the hot coffee and let sit for 15 minutes and remove stems and seeds and chop.
  2. Char the skins of the Anaheim and jalapeño peppers over the flames on a gas stovetop, or under a broiler and set side until cooled, then remove stem and seeds from both and cut into thin strips about 3” long.
  3. Add oil to a skillet on medium and add the onions and cook for 5 minutes.
  4. Add the wine and cook for a minute, then turn heat down to low and add remaining ingredients including the coffee and all peppers.
  5. Simmer until liquids evaporate and mixture thickens - (about 30 minutes).
Queso Fresco Aioli:
  1. Mix all ingredients and chill until needed.
Coffee-Pepper Burgers:
  1. Lightly toast the cut sides of the buns under the broiler, remove and cover with foil until needed.
  2. Mix the coffee and black pepper together on a dinner plate.
  3. Gently mix the meats together and form into 6 equal portions of oblong patties to fit the buns.
  4. Lay each one over the coffee-pepper mix and coat each side of the patties, brushing off excess coffee and lay patties onto a parchment paper lined baking sheet.
  5. Use a large heavy skillet on medium to medium-high and cook the patties in two batches, cooking 4 minutes on each side.
  6. Place patties onto another parchment paper lined baking sheet and place into the oven on 325 degrees F. for 5 minutes.
To Assemble:
  1. Spread the cut sides of the top and bottom buns with Aioli.
  2. On each of the bottom buns, place a lettuce leaf, a cheese topped patty, equal portions of onions and peppers, drained tomatoes and close each with the top buns.
  3. Skewer to hold together, serve and enjoy!