Coffee Rub Smoky Burgers (Print Version)
Bold coffee-crusted grilled burgers finished with tangy, smoky homemade BBQ sauce for an unforgettable cookout.
# What You Need:
→ Burger Patties
01 - 1.5 lbs (680 g) ground beef, 80/20 blend
02 - 1 tsp kosher salt
03 - 0.5 tsp freshly ground black pepper
→ Coffee Rub
04 - 1.5 tbsp finely ground coffee, unflavored
05 - 1 tbsp brown sugar
06 - 1 tsp smoked paprika
07 - 1 tsp ground cumin
08 - 0.5 tsp garlic powder
09 - 0.5 tsp onion powder
10 - 0.5 tsp sea salt
11 - 0.5 tsp ground black pepper
12 - 0.25 tsp cayenne pepper
→ Smoky BBQ Sauce
13 - 1 cup (240 ml) ketchup
14 - 2 tbsp apple cider vinegar
15 - 2 tbsp brown sugar
16 - 1 tbsp Worcestershire sauce
17 - 1 tsp smoked paprika
18 - 0.5 tsp garlic powder
19 - 0.5 tsp onion powder
20 - 0.5 tsp ground black pepper
21 - 0.5 tsp salt
22 - 0.5 tsp liquid smoke
→ Burger Assembly
23 - 4 brioche or hamburger buns
24 - 4 slices sharp cheddar cheese
25 - Lettuce leaves
26 - 1 large tomato, sliced
27 - 1 small red onion, sliced into rings
28 - Dill pickle slices
# Directions:
01 - In a small bowl, combine the finely ground coffee, brown sugar, smoked paprika, ground cumin, garlic powder, onion powder, sea salt, black pepper, and cayenne pepper. Mix thoroughly until evenly blended.
02 - Divide the ground beef into 4 equal portions and gently shape into patties about 3/4 inch thick. Season each patty on both sides with kosher salt and freshly ground black pepper.
03 - Generously coat both sides of each patty with the prepared coffee rub, pressing gently to adhere. Set aside at room temperature while preparing the sauce.
04 - In a saucepan over medium heat, combine the ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, smoked paprika, garlic powder, onion powder, black pepper, salt, and liquid smoke. Stir well and simmer for 8 to 10 minutes, stirring occasionally, until the sauce has slightly thickened. Remove from heat and set aside.
05 - Preheat a grill or grill pan to medium-high heat. Lightly oil the grates to prevent sticking.
06 - Place the seasoned patties on the hot grill and cook for 4 to 5 minutes per side, or until they reach your desired doneness. During the last minute of cooking, top each patty with a slice of sharp cheddar cheese and close the grill lid to allow the cheese to melt.
07 - Place the buns cut-side down on the grill and toast for 1 to 2 minutes until golden brown.
08 - Layer lettuce, tomato slices, and red onion rings on the bottom buns. Place the grilled patties on top, drizzle generously with the smoky BBQ sauce, and add dill pickle slices. Cap with the toasted bun tops and serve immediately.
# Expert Tips:
01 -
- The coffee rub creates an incredible crust that locks in juices while adding a deep, earthy complexity nobody expects from a burger.
- Homemade BBQ sauce simmered from scratch tastes worlds better than anything from a bottle and takes barely ten minutes.
02 -
- Let the rubbed patties sit at room temperature for fifteen minutes before grilling so they cook evenly instead of seizing up cold.
- The BBQ sauce thickens further as it cools, so pull it off the heat when it still looks slightly thinner than you want.
03 -
- Press a thumb dimple into the center of each patty before grilling to prevent them from ballooning into meatballs on the heat.
- Rest the cooked patties for two minutes off the grill before assembling so the juices redistribute instead of flooding your bun.