Coffee Rub Smoky BBQ Burgers (Printable)
Bold coffee-spiced grilled burgers with homemade smoky BBQ sauce for a gourmet backyard cookout.
# What You’ll 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 packed 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 packed 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 green leaf lettuce
24 - 1 large tomato, sliced into 4 rounds
25 - 8 to 12 pickle slices
# Directions:
01 - Set a grill or grill pan to medium-high heat and allow it to reach full temperature before cooking.
02 - In a small mixing bowl, whisk together the finely ground coffee, brown sugar, smoked paprika, chili powder, garlic powder, onion powder, and cayenne pepper until evenly blended.
03 - Divide the ground beef into 4 equal portions and gently shape each into a patty slightly wider than the burger buns. Season both sides of each patty with kosher salt, black pepper, and a generous coating of the coffee rub, pressing the seasoning gently so it adheres 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. Stir occasionally and simmer for 5 to 7 minutes until the sauce thickens. 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 layer of smoky BBQ sauce on the bottom half of each toasted bun. Layer on a lettuce leaf, the coffee-rubbed 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 creates this incredible crust that locks in juices while adding a deep, almost smoky bitterness that balances perfectly with the sweet BBQ sauce.
- Everything comes together in under forty minutes, which means you can pull this off on a weeknight without breaking a sweat.
- The homemade BBQ sauce is so good you will start making extra just to keep a jar in the fridge for everything else.
02 -
- The rub needs to be pressed into the meat, not just sprinkled on top, because loose rub falls off the moment you flip the burger and you lose all that flavor.
- Do not press down on the patties with your spatula while they cook because you are literally squeezing the juices out onto the flames.
- Let the cooked patties rest for two minutes before assembling so the juices redistribute instead of running out onto your bun and making it soggy.
03 -
- Make the BBQ sauce up to a week in advance and store it in a sealed jar in the fridge because the flavors meld and deepen over time, making it even better than the day you made it.
- Make a double batch of the coffee rub and keep it in an airtight container because it is phenomenal on steak, pork chops, and even roasted mushrooms.