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instant Espresso light brown sugar mustard garlic kosher salt paprika percent kosher salt freshly ground black pepper head radicchio extra-virgin olive oil kosher salt apple red onion aged balsamic vinegar sugar Fontina cheese ciabatta rolls extra-virgin olive oil salt
Viewed: 58 - Published at: 8 years agoIngredients
- 3 tablespoons instant espresso
- 3 tablespoons light brown sugar
- 1 teaspoon dry mustard
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1/2 teaspoon smoked paprika
- 3 pounds (85 percent) fresh ground chuck
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 head radicchio
- Extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 1 Granny Smith apple, peeled and cored
- 1 red onion
- 2 tablespoons aged balsamic vinegar
- 1 teaspoon sugar
- 12 ounces Italian fontina cheese, sliced
- 8 fresh ciabatta rolls (recommended: Whole Foods Market rolls)
- Extra-virgin olive oil
- Salt
Method
- Preheat a grill pan to medium-high.
- Preheat the oven broiler.
- In a small bowl, combine the espresso, sugar, mustard, garlic powder, salt and paprika.
- Mix well.
- Pull the beef apart on a clean work surface and sprinkle evenly with salt and pepper.
- Mix well but lightly and form into patties the same size as the rolls.
- Sprinkle both sides of the patties with 1 teaspoon of the rub each, and pat down to adhere.
- Refrigerate until ready to grill.
- Cut the radicchio into quarters, leaving the core intact.
- Put the quarters into a medium bowl and pour 2 tablespoons olive oil evenly over the radicchio.
- Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper.
- Toss lightly to coat.
- When the grill is barely starting to smoke, grill the radicchio, cut side down, until charred, about 2 minutes.
- Turn to the opposite cut side and grill for an additional 2 to 3 minutes.
- Remove to a bowl to cool.
- Cut the apple into matchstick-size pieces and add to a large bowl.
- Thinly slice the red onion to make 1/3 cup, and add to the bowl.
- Remove the cores from the radicchio and thinly slice then add to the bowl with the apple along with the vinegar, 2 tablespoons olive oil, sugar, 1/2 teaspoon salt and 1/4 teaspoon pepper.
- Combine well and set aside.
- Grill the burgers or until you see a nice brown edge forming.
- About 6 minutes.
- Turn and top with cheese.
- Tent the burgers with foil or a hotel pan and pour 2 tablespoons of cold water on grill to create steam to melt the cheese.
- Turn the grill off.
- Slice the rolls in half and brush with olive oil and season with salt.
- Broil until brown and crisp.
- Uncover the burgers and turn the grill back on to high.
- When burgers start a good sizzle, transfer to the rolls and top with slaw before serving.
- Enjoy!
- A viewer, who may not be a professional cook, provided this recipe.
- The Food Network Kitchens chefs cannot make representation as to the results.
