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Coffee and Spice Crust for Burgers https://www.metro.ca/userfiles/image/recipes/null PT10M PT02M PT12M
Combine the mixed peppers, the instant coffee, the cumin and coriander seeds, the chili flakes, the allspice and the coarse salt in a saucepan.Heat the saucepan slowly over medium-high heat until the aromas of the spices start to develop.Remove from the heat and let them cool for a few minutes.Transfer the spices in a mortar and crush them with the pestle but not enough to make a powder.If you do prefer a powder, simply pulse the spices in a coffee grinder for a few minutes.Add the brown sugar to the spices and mix well.Coat each burger pattie with 1 Tbsp. (15 mL) of the spice mix and cook the pattie on the barbecue according to the different size and type of meat.
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1 tsp. (5 mL) mix of whole 4 peppers 1 Tbsp. (15 mL) instant coffee 1 tsp. (5 mL) cumin seeds 1 tsp. (5 mL) coriander seeds 1/8 tsp. (1/2 mL) chili flakes 1/4 tsp. (1 mL) allspice, ground 1 tsp. (5 mL) coarse salt 1 1/2 Tbsp. (22 mL) brown sugar

Coffee and Spice Crust for Burgers

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0:10
Preparation
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COOKING
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TOTAL TIME

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Ingredients

Imprimer ma sélection
  • 1 tsp.
    (5 mL)
    mix of whole 4 peppers
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    5 PK PRODUCT OF MEXICO JUMBO CANTALOUPES PRODUCT OF GUATEMALA, NO. 1 GRADE ASSORTED COLOUR SWEET PEPPERS 3 PK PRODUCT OF ONTARIO OR MEXICO


  • 1 Tbsp.
    (15 mL)
    instant coffee
  • 1 tsp.
    (5 mL)
    cumin seeds
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  • 1 tsp.
    (5 mL)
    coriander seeds
  • 1/8 tsp.
    (1/2 mL)
    chili flakes
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    CLUB HOUSE SPICES

    CLUB HOUSE SPICES

    $8.49 ea.

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    CLUB HOUSE SPICES

    CLUB HOUSE SPICES

    $10.99 ea.

    SELECTED SIZES SELECTED VARIETIES


  • 1/4 tsp.
    (1 mL)
    allspice, ground
    You might like:

    Flyer Deals  (2)
    CLUB HOUSE SPICES

    CLUB HOUSE SPICES

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    CLUB HOUSE SPICES

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    $10.99 ea.

    SELECTED SIZES SELECTED VARIETIES


  • 1 tsp.
    (5 mL)
    coarse salt
  • 1 1/2 Tbsp.
    (22 mL)
    brown sugar
Imprimer ma sélection

Preparation

Combine the mixed peppers, the instant coffee, the cumin and coriander seeds, the chili flakes, the allspice and the coarse salt in a saucepan.

Heat the saucepan slowly over medium-high heat until the aromas of the spices start to develop.

Remove from the heat and let them cool for a few minutes.

Transfer the spices in a mortar and crush them with the pestle but not enough to make a powder.

If you do prefer a powder, simply pulse the spices in a coffee grinder for a few minutes.

Add the brown sugar to the spices and mix well.

Coat each burger pattie with 1 Tbsp. (15 mL) of the spice mix and cook the pattie on the barbecue according to the different size and type of meat.

Source : Chef Caroline McCann

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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