Coffee Rub Smoky BBQ Burgers (Printable)
Bold coffee-rubbed grilled burgers finished with homemade smoky BBQ sauce for a gourmet backyard meal.
# What You'll Need:
→ Burger Patties
01 - 1½ lbs (680 g) ground beef chuck, 80/20 lean-to-fat ratio
02 - 1 tsp kosher salt
03 - ½ tsp freshly ground black pepper
→ Coffee Rub
04 - 1½ tbsp finely ground coffee, unflavored medium roast
05 - 1 tbsp packed brown sugar
06 - 1 tsp smoked paprika
07 - 1 tsp chili powder
08 - ½ tsp garlic powder
09 - ½ tsp onion powder
10 - ¼ tsp cayenne pepper (optional)
→ Smoky BBQ Sauce
11 - ¾ cup (180 ml) ketchup
12 - 2 tbsp apple cider vinegar
13 - 2 tbsp packed brown sugar
14 - 1 tbsp Worcestershire sauce
15 - 1½ tsp liquid smoke
16 - 1 tsp smoked paprika
17 - ½ tsp garlic powder
18 - ¼ tsp freshly ground black pepper
19 - ¼ tsp 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 - 8–12 dill pickle chips
# Directions:
01 - Preheat your grill or grill pan to medium-high heat, approximately 400°F (200°C). Clean and oil the grates to prevent sticking.
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 combined.
03 - Divide the ground beef into 4 equal portions (about 170 g each). Gently shape each portion into a patty slightly wider than the buns, pressing a shallow dimple in the center to prevent puffing. Season both sides generously with kosher salt, black pepper, and the coffee rub, pressing the seasoning gently to adhere.
04 - In a small saucepan, combine the ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, liquid smoke, smoked paprika, garlic powder, black pepper, and salt. Place over medium-low heat and simmer for 5–7 minutes, stirring occasionally, until the sauce thickens and coats the back of a spoon. Remove from heat and set aside.
05 - Place the seasoned patties on the hot grill. Cook for 4 minutes without moving, then flip. If using cheese, lay a slice of cheddar on each patty immediately after flipping. Grill for another 3–4 minutes for medium doneness (internal temperature of 160°F / 71°C). During the last minute, toast the buns cut-side down on the grill until lightly golden.
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 chips, and an additional drizzle of sauce. Cap with the top bun and serve immediately while hot.
# Expert Tips:
01 -
- The coffee rub sounds strange until you taste it, and then you will never go back to plain seasoned burgers again.
- Making the BBQ sauce from scratch takes almost no effort but puts any store bought bottle to shame.
02 -
- Pressing the rub too hard into the patties will make the burgers dense and tough, a gentle press is all you need for it to stick.
- Letting the BBQ sauce cool for a few minutes before serving thickens it further and intensifies the smoky flavor.
03 -
- Flip the burgers only once and use a thin spatula to keep that beautiful crust intact on both sides.
- Rest the cooked patties for two minutes off the heat before assembling so the juices redistribute instead of running out onto the bun.