Total Recipe Time: 35 minutes

Chilling Time: 2 days

Makes 4 Servings



 Pickled Red Onions:

1-1/2 teaspoons kosher salt

1-1/2 teaspoons black peppercorns

4 fresh thyme sprigs

2 cups thinly sliced red onions

1/2 cup bourbon

1/4 cup apple cider vinegar

1/4 cup honey

3/4 teaspoon kosher salt, divided


 1 pound ground beef (80% lean) 

1/2 teaspoon pepper

3 tablespoons instant granulated coffee

3 teaspoons unsweetened cocoa powder

4 slices provolone cheese

4 medium pretzel buns

1 tablespoon olive oil

1/4 teaspoon kosher salt



1. To prepare picked red onions, add salt, peppercorns and thyme to 16-ounce Mason jar; top with onions. Combine bourbon, apple cider vinegar and honey in small saucepan; bring to a boil over medium heat. Carefully pour hot bourbon mixture over onions, making sure to cover all ingredients. Seal jar; let stand for 1 hour or until mixture reaches room temperature. Refrigerate minimum of 2 days prior to serving.

2. Combine ground beef, 1/2 teaspoon salt and pepper in medium bowl; mixing lightly but thoroughly. Shape into four 1/2-inch patties. Combine coffee and cocoa powder in small bowl; mix well. Place coffee mixture on large plate. Dredge both sides burger patty in coffee mixture, pressing lightly to coat.

3. Heat large nonstick skillet over medium heat until hot. Generously coat with nonstick spray. Place patties in skillet; cook 10 to 12 minutes until instant-read thermometer inserted horizontally into center registers 160°F, turning occasionally.

4. Lightly brush each pretzel bun with olive oil. Sprinkle with remaining 1/4 teaspoon salt. In same skillet, place bun face down; toast 30 seconds to 1 minute until golden brown.

5. Place patty on bottom bun. Top each patty with one slice provolone cheese and pickled red onions, as desired. Close sandwiches.


Cook's Tip:

To Grill: Place patties on grid over medium, ash covered coals. Grill, covered 8 to 10 minutes (over medium heat on preheated gas grill, covered, 7 to 9 minutes) until instant-read thermometer inserted horizontally into center registers 160°F, turning occasionally.










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