COOKING COMPANION
and pork. Just like a red wine, coff ee is acidic and pairs with the savouriness of meat. T e natural enzymes of the coff ee also act as a tenderiser and the grounds make a caramelised 'bark' that helps seal in moisture. You can use instant coff ee but the
best fl avour comes from brewing a strong pot of ground coff ee beans, letting it cool and marinating the meat overnight in the fridge. T e coff ee acts like a spice and, like in Indian cooking, works best paired with other spices. Choose a darker roast if you want a big hit or a light roast for a subtle hint. A barbecue rub is simply a mix
COFFEE RUBBED CHUCK BURGERS
Looking to create your own coff ee rub at home? These chuck burgers are the perfect introduction!
450g chuck beef mince (15% fat) Salt and freshly milled black pepper
FOR THE COFFEE RUB: 2 tsp freshly ground medium blend coff ee 2 tsp light brown sugar Half a tsp ground coriander Half a tsp dried mixed herbs Salad leaves and ranch dressing, to garnish
SERVES 4
of ground herbs and spices rubbed into meat to enhance its fl avour, and the addition of coff ee is another secret of successful barbecuing. To apply the rub, sprinkle the
powder or spread the paste over the food smoothly and evenly. Use your fi ngertips or the back of a tablespoon to gently massage the herbs and spices into the meat. With dry rubs, a light brushing of olive oil or mustard will help the powder stick."
TOP TIP Use a fi nely ground rub on thinner cuts and a coarser powder on thicker cuts of meat.
1 Put the mince in a large bowl, season well and gently mix together. Using slightly damp hands shape the mixture into four 9cm burgers. Cover and chill for 20 minutes.
2 Meanwhile prepare the coff ee rub; in a small bowl mix all the ingredients together and set aside.
3 Dust the burgers in the rub on both sides and cook on a prepared barbecue or under a preheated moderate grill or for 6-8 minutes on each side until thoroughly cooked or until any meat juices run clear.
4 Serve the burgers in bread rolls of your choice with salad leaves and ranch dressing.
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