Coffee-Rubbed Cheeseburgers with Texas Barbecue Sauce

Cold air and playoff intensity set the stage for Coffee-Rubbed Cheeseburgers with Texas Barbecue Sauce, a recipe built for winter grilling and game day tables. Football weekends call for food with depth and presence, and this burger answers with bold flavor from the first sear. A coffee-based rub forms a dark, savory crust that locks in juices, while Texas-style barbecue sauce adds smoky sweetness that enhances the beef rather than masking it. Melted cheese finishes each patty with richness that feels right when grills stay hot despite the chill.

Grilling during football playoffs sharpens attention at the grate. Cooler temperatures demand control, patience, and proper timing to avoid overcooking or flare-ups. Burgers reward cooks who understand heat zones, thickness, and carryover warmth after removal. That balance keeps patties juicy while building a confident exterior. Coffee grounds amplify that contrast, creating texture and color that hold up under winter conditions. Barbecue sauce applied at the right moment prevents scorching and allows sugars to settle into the surface.

American Made Grills are built for this exact challenge. Handcrafted in the USA, these grills deliver steady output, responsive adjustments, and construction designed for year-round use. American stainless steel components provide durability and corrosion resistance that matter when grills stay active beyond summer. Hybrid capabilities give cooks control over fuel and temperature, supporting consistent burger results even when cold air tests performance. That reliability keeps attention on the cook, the game, and the people gathered nearby.

Recipes like this benefit from grills that respect timing and technique. American Made Grills support precise, repeatable results, helping burgers reach the proper internal temperature without second-guessing. From kickoff through the final drive, these cheeseburgers belong outdoors—powered by craftsmanship, fire, and winter-ready performance.

Serves 8

Coffee-Rubbed Cheeseburgers with Texas Barbecue Sauce Ingredients

Coffee Rub

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

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 of tomato
• Texas Barbecue Sauce

Coffee-Rubbed Cheeseburgers with Texas Barbecue Sauce Directions

For Coffee Rub

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

For Burgers

1. Cook bacon in a large skillet until crisp. Transfer to paper towels to drain. Break in half. Gently mix chuck and sirloin in a large bowl. Form meat into eight patties, each 31/2 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. DO AHEAD Burgers and bacon can be prepared 8 hours ahead. Cover separately and chill.
2. Prepare barbecue (medium-high heat). Sprinkle one teaspoon of coffee rub on the top side of each burger. Place burgers, rub side down, on grill rack. Grill until slightly charred, about 4 minutes; turn. Place two halves of a bacon slice atop each burger. Cook 3 minutes. Top each with one cheese slice. Cover and cook until cheese melts, about 1 minute longer.
3. Place burgers on the bottom halves of the buns. Top with onion slices and tomato slices. Spoon a dollop of Texas Barbecue Sauce over. Cover with bun tops and serve, passing additional sauce alongside.

Test-Kitchen Tip

1. Making a slight indentation in the center of the patty before cooking ensures a nice, flat burger.

Taken from bonappetit.com