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I modified this recipe for Coffee-Rubbed Cheeseburgers with Texas BBQ Sauce from one of the many cooking magazines I get. The coffee rub really gives the burger an interesting flavor, the Texas BBQ sauce is um doggies good, the rest of the ingredients are a no-brainer.
Prepare the grill to medium-high heat. Sprinkle 1 teaspoon of the rub onto each of the burgers, place rub side down onto the grill and grill about 4 minutes; turn and cook about 2 minutes. Place the bacon slices on each burger (2 halves) and then top with the cheese, cover and cook until the cheese is melted. Toast the buns on the grill if desired, then top with the burger. Dress your burger with your desired condiments, then top with a dollop of Texas BBQ sauce. Close the bun and serve.
LindySez: You can also grill the onions if desired.
It’s summertime and who doesn’t like a good barbecued burger?
I know I do. So easy to make. So delicious to eat. A nice, juicy burger.
If you are like me and enjoy extra flavorful burgers – this recipe for Coffe-Rubbed Cheeseburgers with Texas BBQ Sauce may become your new favorite go-to burger.
The rub is a simple blend of coffee and spices with a good dose of pepper. If you aren’t a huge fan of pepper feel free to cut it back to 1 teaspoon, but I find the pepper ratio to be just perfect. The original recipe calls for finely ground coffee which works just fine if you really grind the coffee super fine. I found that instant espresso worked best. It’s already super fine and has great deep coffee flavor.
As you don’t need all the rub you can keep the extra for the next time. Just put the leftover into an airtight container and store it in your cupboard.
I use low-fat ground beef in most all of my dishes but for this one, you need some FAT. So for a nice juicy burger – use 80/20 not super lean. The recipe calls for 1 1/2 pounds of meat – this assumes a 6-oz portion per person. Now that said, you can make your burger whatever size you so choose. So if you want a half-pounder? Use more meat.
Have you ever put a burger on the grill to have it “puff up” in the middle so it almost makes it look like a meatball? The reason is that as the burger cooks the proteins contract and the meat shrinks, from the outside in which causes it to bulge slightly in the middle. Putting a shallow indentation in the center of the burger counteracts this to maintain an even thickness and also allows the burger to remain closer to the size you made it. Which hopefully is about the same size as the bun you use.
Let’s do a quick talk about that bun. You can use whatever kind, size, you want. Seeded or not. Whole grain or not. Gluten-free or not. It’s completely up to you what kind of bun – but I insist you toast it. The reason is simple – a toasted bun will stand up better to a juicy burger than an untoasted bun. Untoasted buns get soggy quicker – juicy burger + Texas BBQ sauce on untoasted bun = fall apart bun. So give you bun a little help with a light toasting. Just put them on the grill for a few minutes – until they just begin to brown is enough. It really makes a difference.
The proof is in the pudding – or in this case – the sauce. This is where I did most of my modifications – adjusting the ingredients slightly and the cooking time a lot. When I read the original recipe they said to cook the sauce for about 1/2 hour or until reduced to 1 1/3 cups. But wait, said I, it only has 1 1/3 cups of ingredients in the first place, so how am I supposed to cook it that long and reduce it to what it already is? So I simplified it – reduced the cooking time – increased the sitting time to allow the flavors to fully develop – and voila – a perfect BBQ sauce. Sweet, sour, spicy. Delicious.
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