Coffee Rub Smoky BBQ Burgers (Printable version)
Bold coffee-spiced grilled burgers with homemade smoky barbecue sauce for a gourmet backyard meal.
# Ingredient list:
→ Burger Patties
01 - 1 1/2 lbs (680 g) ground beef chuck, 80/20 lean-to-fat ratio
02 - 1 tsp kosher salt
03 - 1/2 tsp freshly ground black pepper
→ Coffee Rub
04 - 1 1/2 tbsp finely ground coffee, unflavored medium roast
05 - 1 tbsp packed brown sugar
06 - 1 tsp smoked paprika
07 - 1 tsp chili powder
08 - 1/2 tsp garlic powder
09 - 1/2 tsp onion powder
10 - 1/4 tsp cayenne pepper
→ Smoky BBQ Sauce
11 - 3/4 cup ketchup
12 - 2 tbsp apple cider vinegar
13 - 2 tbsp brown sugar
14 - 1 tbsp Worcestershire sauce
15 - 1 1/2 tsp liquid smoke
16 - 1 tsp smoked paprika
17 - 1/2 tsp garlic powder
18 - 1/4 tsp freshly ground black pepper
19 - 1/4 tsp salt
→ For Serving
20 - 4 burger buns
21 - 4 slices cheddar cheese
22 - 1 small red onion, thinly sliced into rings
23 - 4 leaves green leaf lettuce
24 - 1 large tomato, sliced into 4 rounds
25 - 8–12 dill pickle chips
# Directions:
01 - In a small mixing bowl, combine the finely ground coffee, brown sugar, smoked paprika, chili powder, garlic powder, onion powder, and cayenne pepper. Stir until evenly blended and no clumps remain.
02 - Divide the ground beef into 4 equal portions, roughly 6 oz each. Gently shape each portion into a patty about 1/2 inch thick and slightly wider than the burger buns to account for shrinkage. Season both sides of each patty with kosher salt, black pepper, and a generous coating of the coffee rub, pressing the seasoning gently into the meat to adhere.
03 - In a small saucepan over medium-low heat, combine the ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, liquid smoke, smoked paprika, garlic powder, black pepper, and salt. Stir to combine and bring to a gentle simmer. Cook for 5 to 7 minutes, stirring occasionally, until the sauce thickens and coats the back of a spoon. Remove from heat and set aside.
04 - Preheat an outdoor grill or grill pan to medium-high heat, approximately 400°F. Clean and lightly oil the grates to prevent sticking.
05 - Place the seasoned patties onto the hot grill. Cook for 4 minutes without disturbing to develop a charred crust. Flip the patties, top each with a slice of cheddar cheese if desired, and continue grilling for 3 to 4 additional minutes for medium doneness or until the internal temperature reaches 160°F. During the final minute, place the burger buns cut-side down on the grill to toast until golden.
06 - Spread a generous layer of smoky BBQ sauce on the bottom half of each toasted bun. Layer with a lettuce leaf, the coffee-rubbed burger patty, a tomato slice, a few red onion rings, and dill pickle chips. Drizzle additional BBQ sauce over the top if desired, then cap with the upper bun. Serve immediately while hot.
# Expert Tips:
01 -
- The coffee rub creates an almost steakhouse depth that makes people think you spent hours on something that took minutes.
- That homemade smoky BBQ sauce is tangy and rich enough to make you abandon store bought bottles for good.
02 -
- Do not press down on the patties with your spatula or you will squeeze out every drop of juice that makes this burger worth eating.
- The BBQ sauce thickens further as it cools, so pull it from the heat when it still looks slightly thinner than you want it.
03 -
- Let the formed patties rest in the fridge for fifteen minutes before grilling so the rub has time to penetrate and the meat firms up enough to flip cleanly.
- Make a small dimple in the center of each patty with your thumb before cooking, it prevents the dreaded burger dome that makes your toppings slide off.