You might think a coffee rub on a burger sounds a little strange, but coffee actually enhances and deepens the flavor of the meat. It also creates a charred crust on the outside allowing the burger to stay moist on the inside.
Then our burger is topped with caramelized onions, smoked gouda cheese and homemade bbq sauce! This burger is one for the record book !
I’ll be honest, I’ve never used coffee in meat before, but boy does it make a HUGE difference .. these coffee rubbed burgers are probably the meatiest tasting burgers I’ve ever made.
For the first time in my life, my burger actually dripped down my arm! Do you have any idea how excited this makes me?
It means my burger was not only full of flavors, it was JUICY … like RESTAURANT juicy.
And along the way I learned the secret to getting a perfectly cooked, juicy and flavorful burger.
How To Make a Great Coffee Rubbed Burger:
- Use the right fat ratio. 95% lean meat is going to produce a dry burger. It’s just a fact. I’m sorry. Your best bet is to get your burgers from a butcher that has just ground the meat at a 75% ratio.
- Coffee grounds help boost the flavor of certain foods. You may have heard that adding coffee to chocolate recipes deepens the chocolate flavor. The same is true of meat. Who knew, right?
- After the burgers are coated in the rub, place them in the fridge UNCOVERED for 30 minutes. This will help the outside of the burgers to get a really nice charred (not burnt) crust on them, yet keep those juices inside.
- Cook the burgers using what is known as a Reverse Sear. In other words you start the temperature HIGH and end on LOW. Start the burgers over a very high heat and high flame (careful) for a few minutes, flip for another few minutes than turn the flame down low until done. You can even move the burgers to a side of the grill that isn’t lit using indirect heat.
Don’t forget the toppings:
ONIONS – While the burgers are cooking, slice a large onion in thick chucks keeping the onion in tact. Brush them with a little oil, salt and pepper and cook them alongside the burgers until they caramelize.
CHEESE – We topped our burgers with a smoked gouda. Gouda is such a great burger cheese, it melts to perfection, it’s smooth and creamy and smoky.
BBQ SAUCE – But the icing on the cake (or the sauce on the burger) is the homemade bbq sauce that goes on top! OH MY! The combination of the charred and meaty burger with the sweet caramelized onion, smoky cheese and bbq sauce on top is TRULY EPIC !!!
Don’t forget the caramelized grilled onion. Here is how we did it !Print
Coffee enhances and deepens the flavor of meat resulting in a full bodied, meaty flavored, epic burger!
COFFEE RUB SEASONING:
- 1 Tablespoon Ground Coffee
- 1/2 Tablespoon Sea Salt
- 2 teaspoons Smoked Paprika
- 2 teaspoons Brown Sugar
- 1 teaspoon Onion Powder
- 1 teaspoon Garlic Powder
- 1/2 teaspoon Chili Powder
- 1/2 teaspoon Coriander
- 1/2 teaspoon Oregano
- 1/4 teaspoon Black Pepper
- 1 lb. Ground Beef
- 4 Slices Smoked Gouda Cheese
- 1 Large Onion sliced in thick rings
- Pretzel buns
HOMEMADE BBQ SAUCE:
- 1 Cup Organic Ketchup
- 1/2 Cup Water
- 1/4 Cup Apple Cider Vinegar
- 3 Tablespoons Brown Sugar
- 1 teaspoon Onion Powder
- 1 teaspoon Yellow Mustard
- 1/2 Tablespoon Worcestershire Sauce
- 1/2 Tablespoon Fresh Lemon Juice
- 1/2 teaspoon Garlic Powder
- 1 teaspoon Smoked Paprika
- 1/2 Tablespoon Butter
- Combine all the spices for the coffee rub in a small bowl.
- Gently form 4 patties using a patty press if you have one. Sprinkle the spice rub on both sides of the patties. There is enough for all 4. Gently rub the spices into the patties using your fingers.
- Place the patties in the fridge on a wire rack (for circulation) for 30 minutes while the grill is heating. Do NOT skip this step.
- Slice the onions into thick rings and without breaking them apart brush olive oil or Italian dressing over them.
- Preheat the grill to high and grill the burgers for a few minutes (depending on thickness) over direct heat. Flip and cook the other side a few minutes. Turn the heat to low and continue cooking until desired doneness. Top with slices of cheese until just melted.
- At the same time, place the onions on the other side of the grill over low heat. Flip the onions once you see grill marks and they begin to soften.
- Grill the pretzel buns for a few minutes until light brown.
- Place the burger on the pretzel bun and top with the onion and bbq sauce.
FOR THE BBQ SAUCE:
- Combine first 7 ingredients in a large sauce pan over medium heat. Whisk or stir to combine. Add the spices, stir well, and bring to a boil.
- Reduce heat and simmer 30 minutes, stirring often.
- Stir in cold butter. Simmer an additional 5 minutes to thicken.