Coffee-Rubbed Bacon Cheeseburgers
Grilling season has arrived! These burgers come seasoned with a savory/sweet rub that is sure to become a favorite. Pair with a fruity red blend such as Demetria Estate’s Cuvee Constantine.
Recipe provided by Demetria Estate.
- 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
- 8 slices applewood-smoked bacon
- 1 pound ground chuck
- 1 pound ground sirloin
- 8 slices smoked provolone or smoked gouda cheese
- 8 brioche hamburger buns
- 8 slices red onion
- 8 slices tomato
- Texas BBQ sauce
For Coffee Rub:
Mix all ingredients in small bowl. (Do Ahead: Can be made one week ahead. Store air tight at room temperature.)
Cook bacon in large skillet until crisp. Transfer to paper towels drain. Break in half. Gently mix chuck and sirloin in large bowl. Form meat into 8 patties, each 3-2/2to 4 inches in diameter and 1/3 to 1/2-inch thick. Using thumb, make slight indentation in center of each patty. Prepare barbecue (medium high heat). Sprinkle 1 teaspoon coffee rub on top side of each patty. Place patties, rub side down, on grill rack. Grill until slightly charred, about 4 minutes, turn. Place 2 bacon halves on top of each patty. Cook 3 minutes. Top each with 1 cheese slice. Cover and cook until cheese melts, about 1 minute longer. Place burgers on bottom halves of buns. Top with onion and tomato slices. Spoon dollop of BBQ sauce on each burger. Cover with bun tops and serve, passing additional BBQ sauce alongside.