Pacific Northwest Espresso Rubbed Bacon Cheese Burger
2 tablespoons ancho chile powder
4 tablespoons very finely ground espresso
1 tablespoon garlic powder
1/2 tablespoon onion powder
1/2 tablespoon cinnamon
1 tablespoon coarse grain salt
1 tablespoons freshly ground black pepper
1 tablespoon cumin
2 tablespoons dark brown sugar
12 slices thick cut applewood-smoked bacon
1 pound ground chuck (preferably grass-fed)
1 pound ground sirloin (preferably grass-fed)
6 slices Havarti cheese
6 ciabatta buns, split and toasted
Blackberry BBQ Sauce:
1/2 cup blackberry preserves
1 cup ketchup
1 /2 tsp brown sugar
1/4 tsp cayenne pepper
1/4 tsp mustard powder
1/12 tbsp red wine vinegar
1/12 tbsp Sutter Home Merlot
12 slices red onion (thin)
12 slices tomato
Mix all ingredients in bowl until well incorporated
Gently mix chuck and sirloin in large bowl. Form meat into 6 patties, each 3 1/2 to 4 inches in diameter and 1/3 to 1/2 inch thick. Make a slight indentation in center of each burger. Sprinkle 2 teaspoons of the espresso rub on each side of each burger. Allow to rest in the refrigerator for 30 minutes.
While the burgers are resting, cook bacon in large skillet (on the grill) until crisp. Transfer to paper towels to drain.
Prepare BBQ sauce. Mix all ingredients in a small saucepan, heat over medium heat (in a grill proof pan) to a gentle boil. Remove from heat, stir well, cover and set aside.
Prepare barbecue (medium-high heat).. Place burgers on grill rack. Grill until slightly charred, about 4 minutes; turn.
Place 2 bacon slices on top of each burger. Cook 3 minutes.
Top each with 1 cheese slice. Cover and cook until cheese melts, about 1 minute longer. Place burgers on top of bottom halves of buns. Spoon a heaping tablespoon of the blackberry BBQ sauce over the top. Top with onion slices and tomato slices. Cover with bun tops and serve, passing additional sauce alongside.