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Epicurious

Coffee-rubbed Cheeseburgers with Texas Barbecue Sauce

Coffee and burgers are not your everyday combination, but you’ll be surprised at the depth and complexity that freshly ground beans deliver when combined with brown sugar, pepper, coriander, and oregano. Bacon, along with the smoked cheese, is added to the patties while they finish up on the grill. Spoon on the Texas Barbecue Sauce, and crack open a brew.

Recipe information

  • Yield

    Makes 8 servings

Ingredients

FOR COFFEE RUB

1 tablespoon freshly ground coffee powder
2 teaspoons (packed) light brown sugar
2 teaspoons freshly ground black pepper
1/2 teaspoon ground coriander
1/2 teaspoon dried oregano
1/2 teaspoon fine sea salt

FOR BURGERS

8 slices applewood-smoked bacon
1 pound ground chuck, preferably grass-fed
1 pound ground sirloin, preferably grass-fed
8 slices smoked provolone, smoked caciocavallo, or smoked Gouda cheese (about 8 ounces)
8 potato-bread hamburger buns
8 slices red onion
8 slices ripe tomato
Texas Barbecue Sauce (recipe follows)
Special equipment: Gas or charcoal grill

Preparation

  1. MAKE COFFEE RUB

    Step 1

    Mix all the ingredients in a small bowl.

  2. MAKE BURGERS

    Step 2

    Cook the bacon in a large skillet until crisp. Transfer to paper towels to drain. Break in half. Gently mix the chuck and sirloin in a large bowl. Form the meat into 8 patties, each 3 1/2 to 4 inches in diameter and 1/3 to 1/2 inch thick. Using your thumb, make a slight indentation in the center of each burger.

    Step 3

    Prepare the grill to medium-high heat. Sprinkle 1 teaspoon coffee rub on the top side of each burger. Place the burgers rub side down on the grill rack. Grill until slightly charred, about 4 minutes; turn.

    Step 4

    Place 2 bacon halves atop each burger. Cook 3 minutes.

    Step 5

    Top each burger with 1 cheese slice. Cover grill and cook until the cheese melts, about 1 minute longer.

    Step 6

    Place the burgers atop the bottom halves of the buns. Top with the onion and tomato slices. Spoon a dollop of barbecue sauce over and cover with bun tops. Serve, passing additional sauce alongside.

  3. DO AHEAD

    Step 7

    The COFFEE RUB can be made 1 week ahead. Store airtight at room temperature.

    Step 8

    The BACON can be cooked and the BURGERS can be formed 8 hours ahead. Cover separately and chill.

The Epicurious Cookbook
TagsBurgerCoffeeBeveragesAmericanSouthernBaconCured MeatMeatGround BeefBeefProvoloneCheeseDairyMainDinnerNut FreeEasyGrillingFourth of JulySummerEpicuriousCookbooks
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