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Smokehouse Coffee-Rubbed Burgers with Dr Pepper Glaze
These burgers are coated in a bold, spiced coffee rub that transforms ordinary beef into something seriously memorable. The coffee doesn’t dominate — instead, it deepens the natural richness of the meat, creating a dark, smoky crust with layers of warmth, subtle spice and steakhouse-style depth. The result is a burger that feels indulgent, unexpected and completely unforgettable.
Prepare the Coffee Rub - Add all of the coffee rub ingredients to a small bowl and mix thoroughly with a fork until evenly combined.
Set aside — this aromatic blend is what gives the burgers their deep smoky character and rich steakhouse finish.
Make the Dr Pepper & Coffee BBQ Sauce - Place a saucepan over medium heat and melt the butter.
Add the diced onion and cook gently for 6–8 minutes until softened, sweet and translucent. Stir through the garlic and cook for another minute until fragrant.
Pour in the remaining barbecue sauce ingredients and stir until fully combined.
Bring to a gentle simmer, then reduce the heat and cook slowly for around 20 minutes, allowing the sauce to reduce and develop into a thick, glossy finish.
Transfer to a blender or food processor and blend until completely smooth.
Set aside to cool slightly while you prepare the burgers.
Prepare the Burgers - Add the Angus beef, cream, salt and black pepper to a large mixing bowl.
Using your hands, gently combine until everything is evenly incorporated — enough to hold together, but not so much that the burgers become dense.
Divide into 6 equal portions (approximately 150g each).
Shape into thick burger patties and press a shallow thumbprint into the centre of each one. This small indentation helps the burgers stay flatter as they cook and creates a more even finish.
Generously coat both sides of each burger with the coffee rub, pressing lightly so the seasoning adheres.
Grill & Toast - Preheat the grill to medium-high heat and lightly oil the grates if needed.
Cook the burgers for approximately 5 minutes per side, adjusting slightly depending on thickness and your preferred doneness.
During the final minute of cooking, toast the buns cut-side down until lightly golden and warm.
Build the Ultimate Burger - Spread a generous layer of Dr Pepper & coffee barbecue sauce over both toasted buns.
Layer the bottom bun with crisp lettuce, followed by the hot coffee-rubbed burger.
Add another spoonful of barbecue sauce, crown with crisp bacon and finish with the toasted top bun.
Serve immediately while the sauce is warm and the burger is at its juiciest.
A few details make all the difference
01
Make in advance
Make the coffee rub and BBQ sauce up to 3 days ahead; refrigerate separately in airtight containers.
02
Handle the beef gently
Press a thumbprint into each patty so the burgers stay tender and cook evenly.
03
Be ready
Have the toppings and sauced buns ready before grilling, then serve immediately while the burgers are hot and juicy.
Why this recipe works
A glossy, sticky Dr Pepper barbecue sauce infused with notes of caramelised cola, subtle spice and roasted coffee takes these burgers somewhere entirely unexpected. Sweet, smoky and just a little rebellious, it clings to every bite and cuts through the richness in the most addictive way. Stack it all together — toasted buns, juicy burgers, that dark coffee crust and the sweet-smoke hit of cola barbecue — and what you get feels less like a homemade burger and more like something you’d queue for at a cult burger spot.
Made for long summer evenings over open flames, but equally spectacular cooked indoors on a cast-iron pan, these burgers deliver serious smokehouse energy with very little effort.
Cook’s notes
Coffee Rub
Mix and store in an airtight container at room temperature for up to 1 month.
Burger Patties
Shape in advance and refrigerate for up to 24 hours. Separate layers with baking paper to prevent sticking.
Dr Pepper & Coffee BBQ Sauce
Prepare fully, cool completely and refrigerate in a sealed container for up to 5 days. Reheat gently before serving.
Prepare the Coffee Rub - Add all of the coffee rub ingredients to a small bowl and mix thoroughly with a fork until evenly combined.
Set aside — this aromatic blend is what gives the burgers their deep smoky character and rich steakhouse finish.
Make the Dr Pepper & Coffee BBQ Sauce - Place a saucepan over medium heat and melt the butter.
Add the diced onion and cook gently for 6–8 minutes until softened, sweet and translucent. Stir through the garlic and cook for another minute until fragrant.
Pour in the remaining barbecue sauce ingredients and stir until fully combined.
Bring to a gentle simmer, then reduce the heat and cook slowly for around 20 minutes, allowing the sauce to reduce and develop into a thick, glossy finish.
Transfer to a blender or food processor and blend until completely smooth.
Set aside to cool slightly while you prepare the burgers.
Prepare the Burgers - Add the Angus beef, cream, salt and black pepper to a large mixing bowl.
Using your hands, gently combine until everything is evenly incorporated — enough to hold together, but not so much that the burgers become dense.
Divide into 6 equal portions (approximately 150g each).
Shape into thick burger patties and press a shallow thumbprint into the centre of each one. This small indentation helps the burgers stay flatter as they cook and creates a more even finish.
Generously coat both sides of each burger with the coffee rub, pressing lightly so the seasoning adheres.
Grill & Toast - Preheat the grill to medium-high heat and lightly oil the grates if needed.
Cook the burgers for approximately 5 minutes per side, adjusting slightly depending on thickness and your preferred doneness.
During the final minute of cooking, toast the buns cut-side down until lightly golden and warm.
Build the Ultimate Burger - Spread a generous layer of Dr Pepper & coffee barbecue sauce over both toasted buns.
Layer the bottom bun with crisp lettuce, followed by the hot coffee-rubbed burger.
Add another spoonful of barbecue sauce, crown with crisp bacon and finish with the toasted top bun.
Serve immediately while the sauce is warm and the burger is at its juiciest.
Cook’s notes
Coffee Rub: Mix and store in an airtight container at room temperature for up to 1 month.
Burger Patties: Shape in advance and refrigerate for up to 24 hours. Separate layers with baking paper to prevent sticking.
Dr Pepper & Coffee BBQ Sauce: Prepare fully, cool completely and refrigerate in a sealed container for up to 5 days. Reheat gently before serving.
Cooking mode
Smokehouse Coffee-Rubbed Burgers with Dr Pepper Glaze
Prepare the Coffee Rub - Add all of the coffee rub ingredients to a small bowl and mix thoroughly with a fork until evenly combined.
Set aside — this aromatic blend is what gives the burgers their deep smoky character and rich steakhouse finish.
Make the Dr Pepper & Coffee BBQ Sauce - Place a saucepan over medium heat and melt the butter.
Add the diced onion and cook gently for 6–8 minutes until softened, sweet and translucent. Stir through the garlic and cook for another minute until fragrant.
Pour in the remaining barbecue sauce ingredients and stir until fully combined.
Bring to a gentle simmer, then reduce the heat and cook slowly for around 20 minutes, allowing the sauce to reduce and develop into a thick, glossy finish.
Transfer to a blender or food processor and blend until completely smooth.
Set aside to cool slightly while you prepare the burgers.
Prepare the Burgers - Add the Angus beef, cream, salt and black pepper to a large mixing bowl.
Using your hands, gently combine until everything is evenly incorporated — enough to hold together, but not so much that the burgers become dense.
Divide into 6 equal portions (approximately 150g each).
Shape into thick burger patties and press a shallow thumbprint into the centre of each one. This small indentation helps the burgers stay flatter as they cook and creates a more even finish.
Generously coat both sides of each burger with the coffee rub, pressing lightly so the seasoning adheres.
Grill & Toast - Preheat the grill to medium-high heat and lightly oil the grates if needed.
Cook the burgers for approximately 5 minutes per side, adjusting slightly depending on thickness and your preferred doneness.
During the final minute of cooking, toast the buns cut-side down until lightly golden and warm.
Build the Ultimate Burger - Spread a generous layer of Dr Pepper & coffee barbecue sauce over both toasted buns.
Layer the bottom bun with crisp lettuce, followed by the hot coffee-rubbed burger.
Add another spoonful of barbecue sauce, crown with crisp bacon and finish with the toasted top bun.
Serve immediately while the sauce is warm and the burger is at its juiciest.
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