Java Mama Burger

Pairs well with:

Cabernet Sauvignon

This rich red easily complements your homemade chicken dishes, red meats, game, and mildly seasoned pastas.

I have worked at Starbucks since 2007 and during my years of employment, coffee has started a revolution in my kitchen that has now become a revelation: Cooking With Coffee.

Coffee is a flavor that truly enhances the palate. Since 2009, I have been cooking with coffee and developing many new and exciting recipes, including the Java Mama Burger.


1/8 cup of hot water
1 pkg. Starbucks Via Ready Brew Coffee (TM) Italian Roast
1/4 cup Sutter Home Cabernet Sauvignon
1/8 tsp. salt
1 cup of minced red onions
1/4 Colavita olive oil
6 slices of bacon
12 slices of California avocado (one medium avocado)
3 diced roma tomatoes
1 1/2 lbs. of 80/20 ground chuck
vegetable oil to brush on grill
4 egg yolks
1 tbs. Sutter Home Cabernet Sauvignon
1/2 tsp. Tabasco Chipotle Pepper Sauce
1 tsp. lemon juice
1/2 cup of butter (1 stick)
6 eggs over medium
6 ciabatta rolls
6 slices of gouda cheese


Preheat a gas grill to high and heat water to dissolve ready brew coffee. Pour 1/8 cup of very hot water into bowl with 1 package of Starbucks Via (TM) Italian ready brew coffee. Add 1/4 cup Sutter Home Cabernet wine and 1/8 teaspoon of salt and set aside.

Turn gas grill down to medium heat and saute minced red onion in an 8-inch non-stick fire-proof skillet with 2 tablespoons Colavita olive oil. Add sauteed onions to coffee/wine mixture, cover and set aside.

Place 6 slices of bacon into 12-inch non-stick fire-proof skillet and fry to medium well. Cover and place aside to drain. Cut California avocado in slices, cover and set aside. Dice tomatoes, cover and set aside.

Place 1 1/2 pounds of ground chuck into bowl and add coffee/wine/onion mixture. Handle beef as little as possible to avoid compacting it, but mix well with a wooden spoon. Divide mixture into 6 equal portions. Make balls of mixture with hands and flatten slightly to 1-inch thick. If meat patty cracks on edges, use back of the spoon to compact the meat.

Brush the grill with vegetable oil. Place patties on the rack and cook for about 6 to 8 minutes for medium burgers. Turn burgers once.

While burgers are cooking on first side, begin Hollandaise sauce. Put 1/2 cup (one stick) of butter in fire-proof sauce pan on grill to melt. Separate 4 egg yolks and put into small blender. Add 1 tablespoon Sutter Home Cabernet, 1/2 teaspoon Tabasco chipotle pepper sauce and 1 teaspoon of lemon juice. Blend all ingredients except butter for about 10 seconds. Add hot melted butter and blend well. Cover and set aside.

Using a 12-inch non-stick fire-proof skillet, add 2 tablespoons of Colavita olive oil and heat. Cook 6 eggs over medium, cover and set aside.

Brush split Ciabatta rolls with Colavita olive oil and place on grill to toast for about 1-2 minutes on the coolest part of the grill.

During final 2 minutes of cooking burgers, add one slice of gouda cheese to each burger and allow to melt.

To assemble burgers: open Ciabatta roll, add burger with cheese, avocado, then over-medium egg, one slice of bacon cut in half, and then 2 tablespoons of Hollandaise. Top with one tablespoon of diced tomatoes. Add Ciabatta roll top and ENJOY!