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
1.
Pour 2 – 3 tbsp. of olive oil into a large oven-proof dish, place on the stove and bring to temperature. Meanwhile dust the beef cheek chunks in the flour and mustard powder, season with salt and pepper. Once the oil is hot brown the meat off in batches.
2.
Once all the meat is done add in the bacon and shallots, cook until it caramelises. Once cooked add in the garlic puree, tomato puree, chipotle puree, cook for a further 2 minutes.
3.
Once everything is fully incorporated add the coffee and sugar. Place a lid onto the pot, reduced the heat to a bubble and cook low and slow for 2 1/2 hours
4.
In the meantime slice the cabbage and red onion thinly, pour over the vinegar and leave to pickle.
5.
Once the meat is cooked so it falls apart on the fork, turn the heat off and allow it to cool slightly. Toast the brioche burger buns a griddle pan is best to get the score marks. Pick some leaves of coriander and drain the red onion and red cabbage pickle.
To serve spoon the beef cheek mixture onto the burger bun, slightly straining access coffee gravy first. Then place the pickle on top, scatter with coriander leaves, crumble the crispy shallots on top and then dress with mayo before sticking the top bun on. Boom! Coffee burger is go.
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