3 tbsp (45 mL) finely ground Melitta® Dark Roast Whole Bean Coffee
1 1/4 lb (550 g) lean ground beef
1/3 cup (75 mL) bread crumbs
2 tbsp (30 mL) olive oil
1 tbsp (15 mL) chili powder
1 clove garlic, minced
1 tsp (5 mL) packed brown sugar
1 tsp (5 mL) each salt and pepper
4 slices aged white Cheddar cheese
4 burger buns, split
4 lettuce leaves
4 thick slices tomato
4 rounds red onion
12 slices bread-and-butter pickles
1/4 cup (75 mL) barbecue sauce
1/4 cup (75 mL) mayonnaise
Brew ground coffee with 1/2 cup (125 mL) of boiling water using the pour over method. Let cool completely.
In large bowl, mix together beef, coffee, bread crumbs, egg, olive oil, chili powder, garlic, brown sugar, salt and pepper. Divide into 4 equal portions; shape into 1/2-inch (1 cm) thick patties. Refrigerate for 15 to 20 minutes.
Preheat grill to medium-high; grease grate well. Grill burgers for about 5 minutes per side or until meat is cooked through and instant-read thermometer inserted into center of burger reads 160°F (71°F).
Top each burger with cheese slice; grill for about 1 minute or until cheese starts to melt. Meanwhile, grill buns for 30 to 60 seconds or until lightly toasted.
Assemble burgers in buns with lettuce, tomato, red onion, pickles, barbecue sauce and mayonnaise.
Tip: For fully loaded cheeseburgers, top burgers with avocado slices, crispy bacon and sautéed mushrooms.