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Espresso Dry Rub Burger Bar



  • 2 pounds of freshly ground chuck, (at least 80% lean, a.k.a. 80/20)

  • 3-4 tbl Espresso Dry Rub

  • 12 slices deli-counter American cheese (or cheese of your choice)

  • 6 large burger buns, toasted if desired

  • Any delicious toppings of your choice

    • onion (grilled or raw)​

    • bacon

    • avocado

    • tomato

    • lettuce

    • beans

    • pickles

    • cucumber

    • ketchup

    • mustard

    • mayonnaise

    • jalapeños


1. In a large mixing bowl , mix ground beef and

Espresso Dry Rub seasoning until combined. Do not overmix,

or your patties will be tough. 

2. Divide into six portions and form patties, without pressing

too hard. They should be uniform in thickness. Smooth out

any cracks using your fingers. Make these right before you grill them, so they stay at room temperature. 

3. Preheat your grill, grill pan or cast-iron skillet to high heat and add burger patties. If using a grill, cover with the lid.

4. Cook on one side for about 3-4 minutes or until a light crust forms on the bottom of the burger, don't flip it until it gets to this point.

When burgers lift up easily, flip, and cook for another 2-3 minutes for medium to medium well. Add 1-2 slices of cheese to each, turn off

the grill, letting the cheese melt with the lid closed. 

5. Remove burgers from the skillet or grill, allow to sit for several minutes, then transfer to buns.

6. Garnish as desired with the toppings from your toppings bar and serve immediately.

7. Serve and enjoy with a ice cold American Lager or an American Pale Ale!

Espresso dry rub burger, espresso dry rub seasoning
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