Food: Organic Coffee Beef Burger by John Quilter

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This rich, earthy beef burger dish is reflective of the street food trend of mixing classic French cuisine with American dinner influences.


“I use organic beef cheek; one of the tastiest cuts of the cow and slowly cook in a rich coffee gravy. Transforming it into a deep flavourful beefy stew that is topped on to a toasted brioche bun with lush crispy pickled vegetables and garnished with crispy shallots.”

By John Quilter AKA Food Busker

Coffee Burger

Ingredients

250g Beef check diced
75g streaky bacon sliced into strips
2 shallots sliced
50g plain flour
25g English mustard powder
50ml olive oil
300ml CRU Kafe Dark roast espresso
2 tbsp garlic puree
1 tbsp tomato puree
2 tbsp chipotle puree paste
2 tbsp muscavardo sugar
4 x Brioche burger buns

Garnish

1/4 Red cabbage
1/2 Red Onion
250ml Red wine vinegar
Coriander
Crispy fried shallots
A Squeeze of mayo

Method

• Pour 2 – 3 tbsp of olive oil into a large earthenware dish, place on the stove and bring to temperature. Mean while dust the beef cheek chunks in the flour and mustard powder, season with salt and pepper. Once the oil is hot brown the meat off in batches.
• Once all the meat is done add in the bacon and shallots, cook until it caramelises. Once cooked add in the garlic puree, tomato puree, chipotle puree, cook for a further 2 minutes.
• Once everything is fully incorporated add the coffee and sugar. Place a lid onto the pot, reduced the heat to a bubble and cook low and slow for 21/2 hours.
• In the meantime slice the cabbage and red onion thinly, pour over the vinegar and leave to pickle.
• Once the meat is cooked so it falls apart on the fork turn the heat off and allow it to cool slightly.
• Toast the brioche burger buns a griddle pan is best to get the score marks. Pick some leaves of coriander and drain the red onion and red cabbage pickle.
• To serve spoon the beef cheek mixture onto the burger bun, slightly straining access coffee gravy first.
Then place the pickle on top, scatter with coriander leaves, crumble the crispy shallots on top and then dress with mayo before sticking the top bun on.

Boom! Coffee burger is go. ENJOY!

John Quilter is the co-founder of CRU Kafe

Editor of Flush the Fashion and Flush Magazine. I love music, art, film, travel, food, tech and cars. Basically everything this site is about. You can follow me on Twitter HERE or on Instagram HERE

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