INGREDIENTS:

• 1 lb. lean ground beef
• JAVA-GOURMET JAVA RUB (Beef, Lamb, Wild Game & More)
• 4 Kaiser Rolls
• Olive oil
• Red wine vinegar
• Seneca Salt
• Ground pepper
• Romaine lettuce
• Fresh tomatoes
• Crumbled blue cheese

To ground beef, add 1 tablespoon (more or less to taste) of JAVA RUB. Work in by hand and let sit at least 1 hour prior to cooking.

When ready, form into 1/4 lb. patties and grill or cook in a cast iron pan to desired doneness.

To serve, prepare buns as follows:

1. Split and place on baking sheet.
2. Sprinkle lightly with JAVA RUB and drizzle with olive oil.
3. Toast on the grill or under the broiler.
4. Chop lettuce and tomatoes (bite size).
5. Lightly toss with olive oil, red wine vinegar, salt, and pepper.

To serve:

1. Put burger on bottom roll.
2. Put salad mixture on top and then sprinkle crumbled blue cheese over that.
3. Top with top bun.

An "elegant", healthy burger that's perfect for a day on the lake. Great when accompanied by a local wine such as, a Fox Run Cabernet Franc, Anthony Road Devonian Red, or Goose Watch Chamborcin.

Ingredients:

• 3lbs. boneless chuck roast
• 1/3 cup JAVA–ONE sauce
• 4 tsp. JAVA RUB (Salt Free, Beef, or Sicilian Citrus)
• ½ cup brewed Sunrise Blend coffee

Directions:

Rub 2 tsp. of JAVA RUB on each side of the chuck roast. Sear over medium heat until browned on each side in a cast iron pan. Remove from the pan and put into a crock pot on low heat.  Add ½ cup coffee to the crock pot and spread 3 tablespoons of JAVA-ONE on top of the roast. Cover and cook on low setting 6-8 hours. During the last hour of cooking, drain the liquid almost completely from the crock pot (it can be saved for a soup base or gravy later). Then, spread the remaining JAVA-ONE on top of the roast and finish cooking. Serve with roasted root vegetables and potatoes. ENJOY!

INGREDIENTS:

4 large garlic cloves
1 piece fresh ginger (1 inch square) cut into chunks 
1 ¼ lb. beef steak (we use round steak cut across grain into ¼ inch slices)
1 Tbsp. vegetable oil
2 tsp. JAVA RUB Shanghai Six Spice
2 cups beef broth
1 cup brewed coffee (we like the Ethiopian Yirgacheffe)
2 Tbsp. JAVA YAKI
1 12oz. yam (peel, slice lengthwise and then into ¼ inch slices)
12oz. baby bok choy (cut off ends and cut in wide diagonal slices)
2 green onions (thinly sliced)

DIRECTIONS:

Whirl garlic and ginger in a food processor until minced.  Sprinkle meat with JAVA RUB and let sit 15 minutes. Heat oil over high heat in a 6 quart pot. Add beef, ½ at a time and brown lightly (3-5 minutes).

Transfer meat to a plate and reduce heat to medium.  Add garlic/ginger mixture and cook until softened.  Stir in broth, coffee and JAVA YAKI.  Add yam and cover and bring to a boil.  Then, reduce heat and simmer 2-3 minutes. Stir in beef and cook until hot.  Add bok choy and cook until wilted 2-3 minutes.  Add salt and pepper (or JAVA GRIND) to taste. Ladle into bowls and garnish with green onions.

We love Asian cuisine and this healthy and hearty soup will warm up any winter day.