Salted Mexican Mocha Burgers

Yay for fall weather finally being here. Have I said that before? Oh well, I will say it again! I’m absolutely loving that I can finally wear all of my cute boots and jackets without sweating to death. Also yoga pants and leggings can officially become my wardrobe. Judge all you want, but they are way more comfy than actual pants and I have no shame.

In OTHER news, I finally got to speak with my friend Sarah Norris of Gluten Free & Dairy Free at WDW about my role in the upcoming Food Allergy and Celiac Convention being held this November at Walt Disney World! I am SO stoked to have the opportunity to have such a big part in this amazing event. We were brainstorming ideas for the teen/college section of the convention and I think it’s going to turn out great!

This recipe was inspired by a bar of ghost pepper dark chocolate that I had earlier this summer, and the concept of Mexican hot chocolate that I’ve wanted to try for a while. Chocolate and hot pepper is actually a really good combination, and I thought it would pair nicely with the savory, juicy flavor of the beef. We love burgers in our apartment, and it’s fun trying to come up with new and interesting ways to cook them. This warm and spicy meal was just what we needed to fend off the cool, dreary weather that’s been hanging around Raleigh this week. Looks like it worked too, because Tuesday ended up being sunny!

Also, I can’t believe that I’ve already had this blog for an entire month! Crazy.

Xoxo


Salted Mexican Mocha Burgers

Makes 2 servings

unnamed (1)


1/2 lb grass-fed ground beef, formed into burgers*

1 cup fresh-brewed espresso or coffee (I used decaf – I ain’t about that insomniac life)

1 tbsp cocoa powder

1/2 tsp cinnamon

1/2 tsp nutmeg

1/2 tsp chili powder

1/2 tsp cayenne pepper

Sea Salt

Optional: Chili Powder, Cayenne or Red Pepper Flakes to taste


1. Combine the espresso, cocoa powder, cinnamon, nutmeg and chili powder.

2. Place the burgers in a large ziploc bag with the mocha mixture and let marinate for at least 2 hours.

3. When the burgers are done marinating, heat a cast iron skillet over medium heat for about a minute.

4. Sprinkle sea salt onto both sides of the burgers. You can go ahead and add more chili powder, cayenne pepper or red pepper flakes to the burgers at this point if you want more of a kick.

5. When the pan is good and hot, place the burgers in the pan and listen to that awesome sizzling of the meat searing. Best sound ever.

6. Let the burgers cook on that side until you can see juices on the tops of the burgers. Then flip them over and cook for about 5-10 minutes, depending on how you like your burgers.

7. Serve topped with guac, salsa, queso (if you can tolerate dairy), grilled onions, all of the above, etc. or just eat them plain!

 

*I’m willing to bet that these would also be good with chopped bacon mixed in with the ground beef. Alas, we did not have any bacon in the fridge. Oh well. Next time!

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