Coffee Rubbed Burgers With Dr Pepper Bbq Sauce Recipes

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COFFEE RUBBED HOMEMADE BURGERS



Coffee Rubbed Homemade Burgers image

These Homemade Burgers are seasoned with a spiced coffee rub that elevates the flavor of the beef and makes for a truly epic hamburger!

Provided by The Chunky Chef

Categories     Main Course

Time 1h10m

Number Of Ingredients 28

1 1/2 Tbsp ground coffee
1/2 Tbsp salt
1/2 Tbsp paprika
1/2 Tbsp brown sugar
1/2 Tbsp pepper
1/2 Tbsp onion powder
1/2 Tbsp garlic powder
1/4 Tbsp ground coriander
2 Tbsp butter
1/2 yellow onion (diced)
3 cloves garlic (roughly minced)
1/2 cup ketchup
1 1/2 Tbsp tomato paste
6 oz Dr Pepper
1/4 cup apple cider vinegar
2 1/2 Tbsp Worcestershire sauce
1/4 cup brown sugar (packed)
1 tsp ancho chile powder
1/2 tsp salt
1/4 tsp pepper
3 Tbsp brewed coffee
2 lbs Angus ground beef (85/15)
2 Tbsp heavy cream (or extra bbq sauce)
1 tsp kosher salt
1/2 tsp black pepper
Brioche or pretzel buns
green leaf or arugula lettuce
8 slices cooked bacon

Steps:

  • Combine coffee rub seasoning mix ingredients in a small bowl and mix together with a fork. Set aside.
  • Melt butter over MED heat in a saucepan. Add onion and garlic and saute until soft and translucent, about 6-8 minutes.
  • Add remaining bbq sauce ingredients, stirring to combine. Bring to a low boil, then reduce heat and simmer for 20 minutes, until sauce has thickened.
  • Pour sauce into blender or food processor and puree. Set aside to cool.
  • To a mixing bowl, add ground beef, heavy cream, salt, and black pepper. Mix well with your hands. Divide into 6 equal sections. Each burger will be about 1/3 pound.
  • Use your thumbs to press a half dollar sized divot in the center of each patty (this will help prevent the burger from doming up while cooking).
  • Liberally rub coffee seasoning mix over both sides of each burger.
  • Preheat grill over MED HIGH heat and lightly brush grates with vegetable oil if desired. Grill burgers, for about 5 minutes per side, or until desired doneness is achieved.
  • While burgers are grilling, toast buns on the grill as well.
  • To serve, spread bbq sauce over the top and bottom buns, then top the bottom bun with a piece of lettuce, a cooked burger, a smear of more bbq sauce, some bacon, then top with the top bun.

Nutrition Facts : Calories 540 kcal, Carbohydrate 24 g, Protein 27 g, Fat 37 g, SaturatedFat 15 g, Cholesterol 125 mg, Sodium 1607 mg, Fiber 1 g, Sugar 19 g, TransFat 2 g, UnsaturatedFat 16 g, ServingSize 1 serving

COFFEE RUBBED BURGERS WITH DR PEPPER BBQ SAUCE



Coffee Rubbed Burgers With Dr Pepper BBQ Sauce image

Number Of Ingredients 27

1 RawSpiceBar's Memphis Smoky Dry Rub (for COFFEE RUB SEASONING MIX)
1.5 tablespoons ground coffee (for COFFEE RUB SEASONING MIX)
1/2 tablespoon salt (for COFFEE RUB SEASONING MIX)
1/2 tablespoon pepper (for COFFEE RUB SEASONING MIX)
1/2 tablespoon paprika (for COFFEE RUB SEASONING MIX)
1/2 tablespoon onion powder (for COFFEE RUB SEASONING MIX)
1/2 tablespoon garlic powder (for COFFEE RUB SEASONING MIX)
1/4 tablespoon coriander (for COFFEE RUB SEASONING MIX)
2 tablespoons butter ( for DR PEPPER BBQ SAUCE)
1/2 yellow onion, diced ( for DR PEPPER BBQ SAUCE)
3 cloves garlic, roughly minced ( for DR PEPPER BBQ SAUCE)
1/2 cup ketchup ( for DR PEPPER BBQ SAUCE)
1 1/2 tablespoons tomato paste ( for DR PEPPER BBQ SAUCE)
6 ounces Dr Pepper ( for DR PEPPER BBQ SAUCE)
1/4 cup apple cider vinegar ( for DR PEPPER BBQ SAUCE)
2 1/2 tablespoons Worcestershire sauce ( for DR PEPPER BBQ SAUCE)
1/4 cup brown sugar, packed ( for DR PEPPER BBQ SAUCE)
1 teaspoon ancho chile powder ( for DR PEPPER BBQ SAUCE)
1/2 teaspoon salt ( for DR PEPPER BBQ SAUCE)
1/4 teaspoon pepper ( for DR PEPPER BBQ SAUCE)
3 tablespoons brewed coffee ( for DR PEPPER BBQ SAUCE)
2 pounds Angus ground beef (85/15) (for BURGERS)
2 tablespoons Dr Pepper BBQ sauce (for BURGERS)
1 dash salt and pepper (for BURGERS)
1 Pretzel buns (for BURGERS)
1 Arugula lettuce (for BURGERS)
8 slices peppered bacon (for BURGERS)

Steps:

  • 1. Combine coffee rub seasoning mix ingredients in a small bowl and mix together with a fork. Set aside
  • 2. Melt butter over MED heat in a saucepan. Add onion and garlic and saute until soft and translucent, about 8-10 minutes.
  • 3. Add remaining sauce ingredients, stir to combine. Bring to a low boil, reduce heat and simmer for 20 minutes, until sauce has thickened.
  • 4. Pour sauce into blender or food processor and puree. Set aside to cool.
  • 5. To a mixing bowl, add ground beef, salt, pepper and 2 Tbsp cooled bbq sauce. Mix well with your hands. Divide into 4 equal sections. Each burger will be 1/2 pound.
  • 6. Rub coffee rub seasoning mix over both sides of each burger.
  • 7. Heat a large skillet over MED-HIGH heat, add a small pat of butter and toast the pretzel buns (sliced side down). Remove from pan to cool.
  • 8. Add 1 Tbsp butter to skillet and add burgers. Cook for about 4-5 minutes per side, until burger is cooked to desired doneness.

DR PEPPER BBQ SAUCE



Dr Pepper BBQ Sauce image

My family is stationed in Italy with my husband, Lieutenant William Robert Blackman. William grew up in Memphis, Tennessee, and I'm from Texas, so the dish that spells "home" for us is a good ol' barbecue. I have my own recipe for barbecue sauce that we like to pour all over sliced brisket. Eating it reminds us of weekend barbecues with our families. -Tina Blackman, Naples, Italy

Provided by Taste of Home

Time 40m

Yield 1 cup.

Number Of Ingredients 9

1 can (12 ounces) Dr Pepper
1 cup crushed tomatoes
1/4 cup packed brown sugar
2 tablespoons spicy brown mustard
1 tablespoon orange juice
1 tablespoon Worcestershire sauce
1 garlic clove, minced
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

  • In a small saucepan, combine all ingredients; bring to a boil. Reduce heat; simmer, uncovered, 30-35 minutes or until slightly thickened, stirring occasionally. Refrigerate leftovers.

Nutrition Facts : Calories 60 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 193mg sodium, Carbohydrate 15g carbohydrate (12g sugars, Fiber 1g fiber), Protein 1g protein.

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