Recipe: Coffee-Rubbed Beef & Artichoke Burger

Burgers have long been a comfort food staple, but why settle for ordinary when you can experience the extraordinary? Introducing the Coffee-Rubbed Beef & Artichoke Burger, a culinary adventure that transcends tradition. 

This creation by Divi Flamingo’s executive chef, Raymond Jansen, is a symphony of earthy, warm, sweet, and savory flavors. Chef Jansen loves how each unique ingredient stands out while the entire dish comes together in perfect harmony. With tender Angus beef, warm and crispy fried artichoke hearts, and silky smooth black truffle mousse, this dish is sure to impress.

Ingredients

• 8 oz. Angus beef patty
• Coffee rub (recipe below)
• Deep fried artichoke (recipe below)
• Sun-dried tomato relish (recipe below)
• Black Truffle mousse (recipe below)
• Brioche bun, toasted
• Arugula

Coffee Rub:

• 1 tbsp coffee beans (ground into powder)
• 1 tbsp brown sugar
• 1 tsp smoked paprika
• 1/2 tsp chili powder
• 1/2 tsp garlic powder
• 1/4 tsp kosher salt
• 1/4 tsp freshly ground black pepper

Deep Fried Artichokes:

• 1 can artichoke hearts
• 2 qts vegetable oil for frying
• 1 cup all-purpose flour
• 1/2 cup cornstarch
• 1/2 tsp salt
• 1/2 tsp onion powder
• 1/2 tsp black pepper
• 1/4 tsp garlic powder
• 1/4 tsp smoked paprika
• 1 can sparkling water

Sun-dried Tomato Relish:

• 1 cup (150g) sun-dried tomatoes
• 2 tbsp extra-virgin olive oil
• 1/4 cup red onion, finely chopped
• 1 clove garlic, minced
• 1 tbsp fresh basil leaves, chopped
• 1/2 tsp ground cumin
• 2 tbsp red wine vinegar
• 1/4 cup toasted pine nuts
• Salt and freshly ground black pepper, to taste

Black Truffle Spread:

• 4 oz cream cheese, softened
• 1 tbsp heavy cream
• 1 tbsp chopped black truffle
• Salt and pepper, to taste

Instructions

For the Toppings:

1. Make black truffle mousse by mixing cream cheese until light and fluffy with hand mixer or stand mixer, gradually adding in heavy cream as you mix. Stir in chopped black truffle and season to taste with salt and pepper.
2. Make sundried tomato relish by soaking sundried tomatoes in water for 5-10 minutes to rehydrate. Drain and combine with other ingredients. Let sit at room temperature for 15-30 minutes before using.
   

For the Beef Patty:

1. Mix all ingredients for coffee rub well. Season the beef patty generously with the coffee rub.
2. Cook the beef patty to your desired level of doneness.
   

For the Artichokes:

1. While the beef patty is cooking, heat vegetable oil in a pan for frying.
2. Dredge the artichoke hearts in the prepared batter.
3. Carefully submerge the artichoke hearts in the oil and fry until golden brown and crispy on all sides. Turn as needed with tongs while frying.
   

Assemble Your Burger:

1. Toast the brioche bun until golden brown and fragrant.
2. Spread black truffle mousse on the bottom and top bun.
3. Place arugula on the bottom bun.
4. Add the cooked beef patty.
5. Spoon sun-dried tomato relish over the patty.
6. Place fried artichoke hearts on top of the relish.
7. Close the burger with the top bun, and dig in!