I love coffee, and I love burgers. So, when I stumbled upon a recipe for coffee rubbed cheeseburgers with Texas barbeque sauce, I found myself getting very, very hungry.
Mostly in jest, I sent the recipe to my wife. "You should make this," I e-mailed her. Much to my delight, she did.
I'll tell you this: The coffee grounds gave the beef just a hint of bitterness (but in a good way), while the chipotle chile gave the sauce a unique kick. It's not a stretch to say that this was the best home-cooked burger I've ever had, and while the recipe says it serves four, in actuality, it served two. We both doubled-down.
Here's the basic recipe, but follow the link for the complete directions. You will not be disappointed.
For the rub:
1 Tablespoon fresh coffee grounds
2 teaspoons brown sugar, packed
2 teaspoons black pepper
1/2 teaspoon dried oregano
1/2 teaspoon salt
For the burgers:
1 pound ground beef
4 slices smoked gouda, or smoked provolone
4 hamburger buns
For the sauce:
1 Tablespoon butter
1 garlic clove, minced
1 cup ketchup
1/3 cup brown sugar
1/3 cup Worcestershire sauce
Juice of 1 lemon
1 chipotle chile (in Adobo)
1/4 teaspoon crushed red pepper
To make the rub:
Mix all ingredients (coffee through salt) in a small bowl.
Andy is the president, publisher and founder of OnMilwaukee. He returned to Milwaukee in 1996 after living on the East Coast for nine years, where he wrote for The Dallas Morning News Washington Bureau and worked in the White House Office of Communications. He was also Associate Editor of The GW Hatchet, his college newspaper at The George Washington University.
Before launching OnMilwaukee.com in 1998 at age 23, he worked in public relations for two Milwaukee firms, most of the time daydreaming about starting his own publication.
Hobbies include running when he finds the time, fixing the rust on his '75 MGB, mowing the lawn at his cottage in the Northwoods, and making an annual pilgrimage to Phoenix for Brewers Spring Training.
