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How to make the 'organic coffee burger'

Coffee and burgers. Two words that seldom feature on the same side of a menu – never mind on the same plate.

But here it is in all its caffeinated glory - the coffee burger, tempting us all in with a blissful union of two titans of the food and drink world, and making us all reconsider what sort of beans we allow on our plate.

The chef to thank for the thinking outside the (burger) box is CRU Kafe co-founder John Quilter. Working with the The Soil Association to encourage shoppers to make small changes to their everyday shopping and be more eco-savvy, he rustled up this ace creation.

Coffee and burgers. Two words that seldom feature on the same side of a menu – never mind on the same plate.

But here it is in all its caffeinated glory - the coffee burger, tempting us all in with a blissful union of two titans of the food and drink world, and making us all reconsider what sort of beans we allow on our plate.

The chef to thank for the thinking outside the (burger) box is CRU Kafe co-founder John Quilter. Working with the The Soil Association to encourage shoppers to make small changes to their everyday shopping and be more eco-savvy, he rustled up this ace creation.

Mirroring current street food trends, the burger is made using organic beef cheek, slowly cooked in a rich coffee gravy before adding that key ingredient: CRU Kafe Dark Roast Espresso.

To mark the fact Mr Hyde's National Burger Day is almost upon us (25 August), we spoke to Quilter to ask how he does it...

INGREDIENTS

•    250g Beef check diced
•    75g streaky bacon sliced into strips
•    2 shallots sliced
•    50g plain flour
•    25g English mustard powder
•    50ml olive oil
•    300ml CRU Kafe Dark Roast Espresso
•    2 tbsp. garlic puree
•    1 tbsp. tomato puree
•    2 tbsp. chipotle puree paste
•    2 tbsp. muscavardo sugar
•    4 x Brioche burger buns

GARNISH

    1/4 Red cabbage
•    1/2 Red Onion 
•    250ml Red wine vinegar
•    Coriander
•    Crispy fried shallots
•    Squeeze of mayo

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