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.

Burger: Mix ground turkey, rice, panko, green onions, egg, sesame oil, soy sauce, Thai chile, and sugar very well. Make into 4 patties. Season with salt and pepper.

Heat peanut oil in a large skillet over medium-high heat. Saute burgers until cooked through, approximately 5 to 6 minutes per side (depending on how thick you make them).

Wasabi mayonnaise: While burgers are cooking, toast buns, and mix mayonnaise, with wasabi powder, ginger, and lemon peel in a small bowl.

Drain cucumber salad well.

Smear 1 tablespoon wasabi mayonnaise on toasted bun halves, spread with a layer of drained cucumber salad, then top with burger and cover with bun top.

While burgers cook, combine avocado with garlic, lime zest and juice, jalapeno and red onion. Mash to roughly combine, then stir in the sour cream.

Place burgers on buns with lettuce and tomato and top with sour cream guacamole.

4 crusty rolls, halved horizontally, toasted if desired
4 lettuce leaves

Mix ground turkey, 1/2 cup salsa, shallots, cilantro, 3 tablespoons oil, hot sauce, cumin, salt, and pepper in large bowl. Shape turkey mixture into four 3 1/2- to 4-inch-diameter patties.

Heat 1 tablespoon oil in large nonstick skillet over medium-high heat. Add burgers; cook until brown, about 3 minutes per side. Reduce heat to low. Sauté until burgers are cooked through, about 4 minutes, turning occasionally.

Arrange roll bottoms on 4 plates. Place lettuce, then burgers on roll bottoms. Top each burger with 2 tablespoons of remaining salsa, then roll tops.

DIRECTIONS
Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
Knead together the turkey, ranch mix, egg, garlic, Worcestershire sauce, seasoned salt, and pepper in a bowl until evenly combined; divide into 4 equal portions and form into patties.
Cook on the preheated grill about 5 minutes per side for well done. An instant-read thermometer inserted into the center should read 165 degrees F (74 degrees C).

DIRECTIONS
Preheat the oven broiler.
In a medium bowl, mix ground turkey, spinach, and goat cheese. Form the mixture into 4 patties.
Arrange patties on a broiler pan, and place in the center of the preheated oven 15 minutes, or until done.