Since we skipped winter it looks like cookout season is officially upon us. A few months early perhaps, but never an un-welcomed highlight to a specific time of year! For me nothing brings about a cookout better than a cold beer, soul music and a cheese smothered, perfectly seasoned 100% Angus beef burger!
2 Pounds – Angus Ground Chuck – 80 / 20 Blend
2 TBSP – Kosher Salt
2 TBSP – Cracked Black Pepper
1 Cup – Kona Coffee
1 Cup – Cocoa Powder
1/2 lb. – Sliced Provolone Cheese
4 – Pretzel Buns
5 TBSP – Extra Virgin Olive Oil
1. In a large mixing bowl gently work one tablespoon of Kosher salt and one tablespoon of cracked black pepper into each pound of Angus ground chuck.
2. In a separate mixing bowl combine one cup of Kona coffee with one cup of cocoa powder.
3. Separate the ground chuck into equal parts and pat evenly. Place each patty in the coffee and cocoa blend, making sure to cover all of the surface.
4. Once the patties are coated place them on a grill or in a cast iron skillet and cook over medium heat for 12 to 15 minutes per side.
5. Place a slice of provolone cheese on top of the burger patties immediately after cooking.
6. Mix five tablespoons of extra virgin olive oil with one tablespoon of kosher salt and brush over top of the pretzel buns.
7. On the grill or in the oven, toast the buns for no more than 90 seconds.
8.Transfer the burger patty to a pretzel bun and top with the desired number of Bourbon Pickled Red Onions.
*Bourbon Pickled Red Onions
2 Cups – Woodford Reserve Bourbon
1 Cup – Apple Cider Vinegar
1 Cup – Natural Local Honey
1 – Red Onion – Thinly Sliced
2 TBSP – Kosher Salt
1 TBSP – Black Peppercorns
4 Sprigs – Fresh Thyme
1. In a large stock pot bring to a soft boil; Woodford Reserve Bourbon, apple cider vinegar and natural honey.
2. Add four sprigs of fresh thyme to each mason jar along with one tablespoon of kosher salt and one tablespoon of black peppercorns.
3. Using a mandolin, slice one red onion on the second to the thinnest setting.
4. Once the liquid has reached a soft boil pour it over the onions the mason jars making sure to cover all of the other ingredients.
5. Seal the mason jars and allow them to reach room temperature before refrigerating them for two days prior to serving.