Coffee rub:
1 tablespoon freshly ground coffee
2 teaspoons (packed) golden brown sugar
2 teaspoons freshly ground black pepper
1/2 teaspoon ground coriander
1/2 teaspoon dried oregano
1/2 teaspoon fine sea salt

Burgers:
8 slices applewood-smoked bacon
1 pound ground chuck (preferably grass-fed)
1 pound ground sirloin (preferably grass-fed)
8 slices smoked provolone, smoked caciocavallo, or smoked Gouda cheese (about 8 ounces)
8 potato-bread hamburger

Buns:
8 slices red onion
8 slices tomato
Barbecue Sauce

For coffee rub:
Mix all ingredients in small bowl. DO AHEAD: Can be made 1 week ahead. Store airtight at room temperature.

For burgers:
Cook bacon in large skillet until crisp. Transfer to paper towels to drain. Break in half. Gently mix chuck and sirloin in large bowl. Form meat into 8 patties, each 3 1/2 to 4 inches in diameter and 1/3 to 1/2 inch thick. Using thumb, make slight indentation in center of each burger. DO AHEAD: Burgers and bacon can be prepared 8 hours ahead. Cover separately and chill.

Prepare barbecue (medium-high heat). Sprinkle 1 teaspoon coffee rub on top side of each burger. Place burgers, rub side down, on grill rack. Grill until slightly charred, about 4 minutes; turn.

Place 2 bacon slice halves atop each burger. Cook 3 minutes.

Top each with 1 cheese slice. Cover and cook until cheese melts, about 1 minute longer. Place burgers atop bottom halves of buns. Top with onion slices and tomato slices. Spoon dollop of Texas Barbecue Sauce over. Cover with bun tops and serve, passing additional sauce alongside.

2 tablespoons extra virgin olive oil
1/3 cup diced new onion (or a 1/4 cup of diced regular onion)
3 tablespoons diced green garlic (or two cloves of diced regular garlic)
1-pound ground lamb, preferably organic and free range (tastes better… seriously)
1/2 – 3/4 cup of your favorite bbq sauce
1/2 teaspoon salt
1/2 teaspoon ground pepper

Directions:

Preheat oven to 350F.

Prepare four foil cups by cutting a 12″x12″ piece of foil into four equal pieces and shaping them around the opening of a drinking glass. Place all four foil cups in a glass baking dish that’s large enough to hold them all without squashing them.

Heat olive oil in a small pan, then add onion and garlic, sauteeing until soft. Strain oil and place onion and garlic in a medium sized bowl. Stir in bbq sauce, salt, and pepper until well mixed. Add in lamb, and squish together with your hands until well incorporated.

Divide the lamb into four parts, forming into patties and placing each one in a foil cup. Cook in oven until burgers reach an internal temperature of 155F, about 25 minutes. Remove from heat, let rest for five minutes. Drain fat from foil cups, and serve on a bun with dressing of your choice (I personally like them straight).

To serve:
8 small baguette rolls/pita bread
8 shallots, peeled, thinly sliced
Chopped fresh flat-leaf parsley
4 large tomatoes, thinly sliced
4 whole fresh cilantro leaves
2/3 cup plain Greek-style yogurt

DIRECTIONS
1. Preheat the barbecue or broiler.
2. Place the burger ingredients in a large bowl, blend the mixture with your hands, taking care not to overwork it.
3. Form the mixture into 8 long oval shapes, about 1 inch thick.
4. Chargrill, broil or fry the burgers for about 5 minutes on each side for rare, or to your taste.
5. Split the rolls or pita breads without cutting them through. Remove some of the bread from the center of the rolls. Place some tomato and shallot slices in the rolls, add the burgers, and garnish with flat-leaf parsley, fresh cilantro and Greek-style yogurt.

This post was submitted by Richard Malott.

Ingredients:

• 1lb ground beef (or ground lamb)
• ½ cup feta cheese (crumbled)
• ½ cup black olives (slivered)
• 3 garlic cloves (chopped)
• 1 small jalapeno pepper (minced)
• 2 hamburger buns
• Salt and pepper (to taste)
• Optional Condiments-
• Lettuce
• Tomato
• Feta cheese
• Black olives (sliced)

Cooking Instructions:

Step 1: In a large bowl combine ground beef, feta cheese, black olives, garlic and minced jalapeno peppers. Mix well and form 2 large patties. Season patties with salt and pepper to taste.

Step 2: Grill on an outdoor grill or indoor grill pan until burgers are fully cooked.

Step 3: Place on a bun and add any condiments of your choice. (Makes 2 burgers)

Ingredients:

• 1 pound ground beef or lamb
• 1/4 teaspoon ground cumin
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground coriander seeds
• salt and pepper to taste
• 2 gloves of garlic, minced
• 2 tablespoons of chopped cilantro
• 4 burger buns

Method:

1. Combine the beef with the rest of the ingredients and make sure the chopped cilantro is distributed evenly. If you have time, allow the mixture to rest for 1-3 hours in the refrigerator.
2. Shape the beef mixture into 4 patties and Broil/Grill/Fry each burger for 4 minutes on each side or until the meat is fully cooked.
3. Serve on toasted burger buns with lots of salad and mint yogurt.