Coffee Rub Smoky BBQ Burgers (Printable Format)
Bold coffee-spiced grilled burgers topped with homemade smoky BBQ sauce for a gourmet cookout experience.
# What You Need:
→ Burger Patties
01 - 1 1/2 pounds ground beef chuck (80/20 lean-to-fat ratio)
02 - 1 teaspoon kosher salt
03 - 1/2 teaspoon freshly ground black pepper
→ Coffee Rub
04 - 1 1/2 tablespoons finely ground coffee (medium roast, unflavored)
05 - 1 tablespoon brown sugar
06 - 1 teaspoon smoked paprika
07 - 1 teaspoon chili powder
08 - 1/2 teaspoon garlic powder
09 - 1/2 teaspoon onion powder
10 - 1/4 teaspoon cayenne pepper (optional for added heat)
→ Smoky BBQ Sauce
11 - 3/4 cup ketchup
12 - 2 tablespoons apple cider vinegar
13 - 2 tablespoons brown sugar
14 - 1 tablespoon Worcestershire sauce
15 - 1 1/2 teaspoons liquid smoke
16 - 1 teaspoon smoked paprika
17 - 1/2 teaspoon garlic powder
18 - 1/4 teaspoon freshly ground black pepper
19 - 1/4 teaspoon salt
→ For Serving
20 - 4 burger buns
21 - 4 slices cheddar cheese (optional)
22 - 1 small red onion, thinly sliced into rings
23 - 4 leaves leaf lettuce
24 - 1 large tomato, sliced into 4 rounds
25 - 8 to 12 pickle slices
# How-To Steps:
01 - Set your grill or grill pan to medium-high heat and allow it to reach full temperature before cooking.
02 - 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.
03 - Divide the ground beef into 4 equal portions, shaping each into a patty slightly wider than the burger buns to account for shrinkage. Season both sides of each patty with kosher salt and black pepper, then generously coat with the coffee rub mixture, pressing gently so the spices adhere to the meat.
04 - 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. Simmer for 5 to 7 minutes, stirring occasionally, until the sauce thickens and the flavors meld. Remove from heat and set aside.
05 - Place the seasoned patties on the hot grill and cook for 4 minutes on the first side. Flip each patty, add a slice of cheddar cheese if desired, and continue grilling for 3 to 4 additional minutes for medium doneness. During the final minute, place the burger buns cut-side down on the grill to toast.
06 - Spread a generous layer of smoky BBQ sauce on the bottom half of each toasted bun. Layer with lettuce, the coffee-rubbed burger patty, a tomato slice, red onion rings, pickle slices, and an additional drizzle of sauce. Cap with the top bun and serve immediately while hot.
# Expert Suggestions:
01 -
- The coffee rub sounds weird until you taste it, and then you will never go back to plain salt and pepper on a burger again.
- That homemade smoky BBQ sauce comes together in minutes and tastes like you spent all afternoon tending a smoker.
- It turns a regular Tuesday cookout into something people will text you about the next day.
02 -
- Do not press down on the patties with your spatula while they cook, you are squeezing out all the flavor and drying out the burger.
- Let the sauce cool for a few minutes before assembling, it thickens further as it sits and will not slide right off the bun.
03 -
- Make a small dimple in the center of each patty with your thumb before grilling, it prevents the burger from puffing up into a meatball shape.
- Let the patties rest for two minutes off the grill before serving, the juices redistribute and your first bite will be noticeably juicier.