Coffee Burgers!

Inspired by the pub's breakfast menu, Stef and I have created our own recipe for a coffee blackened burger with no gluten and pastured eggs! The Underground has a breakfast burger that is rubbed with coffee and topped with an egg. The coffee adds a complex flavor and makes a really nice crust on the burger. Add the egg into the mixture and it's definitely a winner.

Burgers are something I take very seriously (Stef still barely eats meat, but this recipe was a bit hit), and unfortunately when eating out it's tough to get giant leaves of chard, kale, or steamed cabbage with which to wrap them in, so as usual we decided to take it into our own hands. With some local, grass fed ground beef from Griffin Farms (thanks CrossFit Blacksburg!) we got to work and made an awesome version of this great burger idea at home:

Ingredients:

-1lb of grass fed ground beef
-Sliced mushrooms (as much as you like, we did about 1 large handful)
-1 minced clove of garlic
-2 jalapenos, diced
-1/2 yellow onion, chopped
-local, farm fresh eggs (1 for each burger)
-Avocado slices + salsa (or any other type of fixin')
-Large Dinosaur kale leaves to wrap (substitute any large leaves here)

Spice rub:
-1 tablespoon freshly ground coffee
-2 teaspoons freshly ground black pepper
-1/2 teaspoon ground coriander
-1/2 teaspoon dried oregano
-1/2 teaspoon fine sea salt

-Form meat into four evenly sized patties
-Mix the spice rub and sprinkle onto meat
-Sautee veggies in a pan with about 1 tbl of oil
-In another pan (or on a grill), heat some oil or butter over a medium flame and add burgers, covering with a lid
-Fry the egg over medium (or harder or softer, depending on how you want it)
- When burgers are done, place on kale leaf with fried egg, veggies, salsa and avocado on top.

We paired these with some Swedish style roasted sweet potato (recipe to follow!) and a green salad.