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Preheat a grill pan to medium-high.
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2
Preheat the oven broiler.
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In a small bowl, combine the espresso, sugar, mustard, garlic powder, salt and paprika.
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Mix well.
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5
Pull the beef apart on a clean work surface and sprinkle evenly with salt and pepper.
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6
Mix well but lightly and form into patties the same size as the rolls.
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7
Sprinkle both sides of the patties with 1 teaspoon of the rub each, and pat down to adhere.
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8
Refrigerate until ready to grill.
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9
Cut the radicchio into quarters, leaving the core intact.
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10
Put the quarters into a medium bowl and pour 2 tablespoons olive oil evenly over the radicchio.
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Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper.
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Toss lightly to coat.
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When the grill is barely starting to smoke, grill the radicchio, cut side down, until charred, about 2 minutes.
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14
Turn to the opposite cut side and grill for an additional 2 to 3 minutes.
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15
Remove to a bowl to cool.
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16
Cut the apple into matchstick-size pieces and add to a large bowl.
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17
Thinly slice the red onion to make 1/3 cup, and add to the bowl.
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18
Remove the cores from the radicchio and thinly slice then add to the bowl with the apple along with the vinegar, 2 tablespoons olive oil, sugar, 1/2 teaspoon salt and 1/4 teaspoon pepper.
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19
Combine well and set aside.
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Grill the burgers or until you see a nice brown edge forming.
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21
About 6 minutes.
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Turn and top with cheese.
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23
Tent the burgers with foil or a hotel pan and pour 2 tablespoons of cold water on grill to create steam to melt the cheese.
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24
Turn the grill off.
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25
Slice the rolls in half and brush with olive oil and season with salt.
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26
Broil until brown and crisp.
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27
Uncover the burgers and turn the grill back on to high.
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28
When burgers start a good sizzle, transfer to the rolls and top with slaw before serving.
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29
Enjoy!
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30
A viewer, who may not be a professional cook, provided this recipe.
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31
The Food Network Kitchens chefs cannot make representation as to the results.
