Ingredients
1/2
cup chopped fresh cilantro
4
green onions, finely chopped
2
tbsp minced seeded jalapeño chile
1
small onion, chopped (about 1 1/4 cups)
1/4
cup chopped fresh parsley
2
tbsp Worcestershire sauce
1
tbsp chopped seeded jalapeño chile
1
tsp ground black pepper
Worcestershire-Coffee
Glaze
2
tbsp Worcestershire sauce
1
tsp instant coffee crystals
2
tsp (packed) golden brown sugar
Nonstick vegetable oil spray
8
hamburger buns or 3- to 4-inch square focaccia rolls, split horizontally
2
cups coarsely shredded sharp white cheddar cheese
Assorted additional toppings (such as tomato and grilled onion slices)
Directions
1.
For spicy ranch sauce:
2.
Whisk all ingredients in medium bowl to blend. Season sauce with salt and pepper.
4.
Gently mix all ingredients in large bowl. Form mixture into eight 1/2- to 3/4-inch-thick patties. Place on small baking sheet. Cover and chill at least 2 hours and up to 1 day.
6.
Stir first 5 ingredients in small saucepan over medium heat until coffee is dissolved. Remove from heat. Whisk in butter. Season glaze to taste with salt and pepper.
7.
Prepare barbecue (medium-high heat). Working in batches if necessary, cook bacon in large skillet over medium-high heat until crisp and brown. Transfer bacon to paper towels to drain.
8.
Spray grill rack with nonstick spray. Toast buns until golden, about 2 minutes per side. Transfer buns, cut side up, to plates. Place lettuce on each bun bottom. Grill burgers 5 minutes, basting with glaze. Turn burgers, baste with glaze, and grill until cooked to desired doneness, about 5 minutes longer for medium. Press cheese atop each burger and allow cheese to melt. Place some sauce, then 1 burger on each bun bottom. Top each with 2 slices bacon and desired additional toppings. Cover with bun top. Serve with remaining sauce.
New-York Restaurants
