- Servings: 6
|¼ cup||Coffee-flavored Liqueur|
|¼ cup||Soy Sauce|
|¼ cup||Maple Syrup|
|2 Tbsp||Olive Oil|
|10 oz||Baby Portobello Mushrooms, sliced|
|¼ tsp||Kosher Salt|
|⅛ tsp||Freshly Ground Black Pepper|
|1||Medium Red Onion, thinly sliced|
|1½ lbs||Ground Chuck, 80% lean|
|1 tsp||Kosher Salt|
|½ tsp||Freshly Ground Black Pepper|
|Vegetable Oil, for greasing grill rack|
|6||Brioche Rolls, split|
|Shredded Crisp Lettuce|
In a small saucepan, combine coffee liqueur, soy sauce and maple syrup, then bring to a simmer over medium-high heat. Cook, swirling pan occasionally, for 8-10 minutes or until syrupy and reduced to about 1/2 cup; set aside.
Meanwhile, heat olive oil in a large skillet over medium-high heat. Add mushrooms, then cook about 5-6 minutes, or until mushrooms are golden brown. Season with salt and pepper. Reduce heat to medium. Add sliced onions; cook for 3-4 minutes, or until tender. Add 1/4 cup of the coffee glaze; simmer and stir until the mushrooms and onions are glazed. Remove from heat and keep warm.
For burgers, in a large bowl, combine beef, salt and black pepper. Mix thoroughly but gently; form meat mixture into 6 patties. Heat a covered grill to medium. Lightly grease grill rack with vegetable oil. Grill patties, about 4-5 minutes per side, or until internal temperature reaches 160 degrees on an instant-read thermometer, basting with the remaining coffee glaze. During last few minutes of grilling time, toast cut side of rolls on outer edges of grill. Layer bottom half of each roll with some shredded lettuce and a burger. Spoon some coffee-glazed mushrooms and onions on top of burgers. Cover with roll top.
If you wish to have cheese on your burger, I would recommend using a provolone. Place a slice on each burger about 1 minute before the end of grilling time.