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Coffee-Rubbed Cheeseburgers with Texas Barbecue Sauce

Coffee-Rubbed Cheeseburgers with Texas Barbecue Sauce

Revisione paritaria di Redattori di ricette del Regno UnitoAutore Redattori di ricette del Regno UnitoPubblicato originariamente 29 Gen 2026

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These coffee-rubbed cheeseburgers offer a sophisticated twist on a classic American favourite. The unique dry rub combines finely ground coffee with earthy coriander and sweet brown sugar, creating a deep, savoury crust that perfectly complements the rich beef. This high-protein main course is elevated further by the addition of applewood-smoked bacon and melted smoked cheese, resulting in a burger that is bursting with complex, smoky flavours.

Ideal for summer entertaining or a hearty weekend dinner, this recipe is designed for those who appreciate a gourmet touch to their barbecue. The patties are best served in soft buns with fresh tomato, red onion and a generous drizzle of tangy Texas-style sauce. Pair them with a chilled amber ale or a dark lager to balance the roasted notes of the coffee rub.

Ingredients for Coffee-Rubbed Cheeseburgers with Texas Barbecue Sauce

1 tablespoon freshly ground coffee
2 teaspoons (packed) golden brown sugar
2 cucchiaini di pepe nero macinato fresco
1/2 cucchiaini di coriandolo macinato
1/2 cucchiaini di origano secco
1/2 cucchiaini di sale marino fine
8 slices applewood-smoked bacon
450g ground chuck (preferably grass-fed)
450g ground sirloin (preferably grass-fed)
8 slices smoked provolone, smoked caciocavallo, or smoked Gouda cheese (about 230g )
8 potato-bread hamburger buns
8 slices red onion
8 fette di pomodoro
Texas Barbecue Sauce

How to make Coffee-Rubbed Cheeseburgers with Texas Barbecue Sauce

Mix all ingredients in small bowl. DO AHEAD: Can be made 1 week ahead. Store airtight at room temperature.

Cook bacon in large skillet until crisp. Transfer to paper towels to drain. Break in half. Gently mix chuck and sirloin in large bowl. Form meat into 8 patties, each 3 1/2 to 4 inches in diameter and 1/3 to 1/2 inch thick. Using thumb, make slight indentation in centre of each burger. DO AHEAD: Burgers and bacon can be prepared 8 hours ahead. Cover separately and chill.

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

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

Top each with 1 cheese slice. Cover and cook until cheese melts, about 1 minute longer. Place burgers atop bottom halves of buns. Top with onion slices and tomato slices. Spoon dollop of Texas Barbecue Sauce over. Cover with bun tops and serve, passing additional sauce alongside.

Beer is a natural pairing for a burger. Keep the southern theme going by pouring a Texas brew. We like the caramel sweetness and mild hoppy flavour of Shiner Bock ($8 per six-pack).

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