100% Kona Coffee Beans BBQ Cheeseburgers

In an unusual twist, the best 100% kona coffee beans amps up the rub’s herbal Hawaiian flavors as well as adding subtle texture to the traditional burger.

100% kona coffee beans

100% Kona Coffee-Rubbed Cheeseburgers Ingredients

  1. Coffee rub:
    • 1 tablespoon 100% Kona coffee Beans, fresh ground
    • 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
  2. Burgers:
    • 8 slices Apple-wood 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 tomato

100% Kona Coffee Beans Barbecue Sauce

  1. Topping:
    • Your favorite barbecue sauce
    • 1/2 cup brown sugar
    • 1/2 cup molasses
    • 2 tbs 100% Kona coffee beans fine ground added to each bottle of barbecue sauce
 Preparation
  1. For coffee rub:
    1. Mix all ingredients in small bowl. DO AHEAD: Can be made 1 week ahead. Store airtight at room temperature.
  2. For burgers:
    1. Cook bacon in large skillet until crisp. Transfer to paper towels to drain. Break in half. Gently mix chuck and sirloin in large bowl. Form meat into 8 patties, each 3 1/2 to 4 inches in diameter and 1/3 to 1/2 inch thick. Using thumb, make slight indentation in 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 1 teaspoon of Kona coffee bean rub on top side of each burger. Place burgers, rub side down, on grill rack. Grill until slightly charred, about 4 minutes; turn.
    3. Place 2 bacon slice halves atop each burger. Cook 3 minutes.
    4. Top each with 1 cheese slice. Cover and cook until cheese melts, about 1 minute longer. Place burgers atop bottom halves of buns. Top with onion slices and tomato slices. Spoon dollop of Kona bean barbecue sauce over. Cover with bun tops and serve, passing additional sauce alongside.
  3. Drink Kona:
    1. Beer is a natural pairing for a burger. Keep the Hawaiian theme going by pouring a Kona brew. We like the caramel sweetness and mild hoppy flavor of Kona brew.
100% kona coffee beans test-kitchen tip:
Making a small indentation in the center of the patty before cooking ensures a nice, flat burger.

100% Kona Coffee Beans Barbecue Sauce

100% Kona Coffee Beans Barbecue Ingredients:

Best Kona Coffee Beans Company
Best Kona Coffee Beans Company
  1. Chicken:
    • 1 1/2 pounds skinless boneless thighs
    • Olive oil
  2. Your favorite BBQ sauce. Add 1/2 cup brown sugar, 1/2 cup molasses and 2 tbs fine ground 100% kona coffee beans to each bottle of your favorite brand.
  1. Hoecakes:
    • 1 cup yellow cornmeal
    • 1/2 cup all purpose flour
    • 2 teaspoons sugar
    • 1 fine ground Habanero hot pepper
    • 1 teaspoon baking powder
    • 3/4 teaspoon salt
    • 1 cup water
    • 2 tablespoons (1/4 stick) butter, melted, plus additional for griddle
    • 3/4 cup coarsely grated sharp cheddar cheese
    • Special equipment: 2 cups wood chips (such as hickory, apple, or cherry), soaked in 2 cups water for 1 hour, then drained; 13x9x1-inch disposable aluminum foil baking pan

100% Kona Coffee Beans BBQ Chicken Preparation:

  1. For chicken:
    1. Prepare 100% Kona coffee bean barbecue (medium-high heat). Spread drained wood chips in disposable foil pan. Remove grill racks from your Kona barbecue. Place foil pan with wood chips directly atop hot coals (for charcoal barbecue) or over flames (for gas barbecue). Return grill rack to kona BBQ. Brush pieces with oil; sprinkle with salt and pepper. When wood chips begin to smoke, place pieces only ( no Kona Coffee Beans sauce on grill rack above pan with wood chips. Cover grill and smoke chicken until cooked through, turning occasionally, about 18 minutes. Transfer to large bowl and cool slightly. Shred chicken into bite-size strips; place in same bowl. Mix 2 1/2 cups Kona coffee sauce into chicken. DO AHEAD: Can be made 1 day ahead. Cover and chill. Rewarm chicken in 100% Kona coffee bean drippings over medium-low heat before using, adding more coffee beans BBQ mixture to moisten, as needed.
  2. For hoecakes:
    1. Preheat oven to 300°F. Mix first 5 ingredients in medium bowl. Add 1 cup water and melted butter and whisk until well blended. Heat griddle or large nonstick skillet over medium-high heat. Brush with additional melted butter. Working in batches, pour batter by 1/4 cupfuls onto griddle. Using back of spoon, immediately spread batter for each cake into oval shape about 4×21/2 inches; cook until bottom is golden brown, about 2 minutes. Turn cakes over and cook until bottoms are golden brown, 1 to 2 minutes longer. Place hoecakes on baking sheet and transfer to oven to keep warm while making remaining cakes. Place 2 hoecakes on each of 6 plates; sprinkle 1 tablespoon cheddar cheese over each cake. Top each with warm chicken in barbecue 100% Kona Coffee Beans sauce.