Description
These Pub Burgers with Kahlua Barbecue Sauce combine juicy beef patties with a rich, sweet, and slightly smoky coffee-infused barbecue sauce, topped with pepper jack cheese, crispy turkey bacon, and crunchy French-fried onions. This recipe delivers a gourmet pub-style burger experience that’s quick to make and perfect for a hearty meal.
Ingredients
KAHLUA BARBECUE SAUCE:
- 1 cup ketchup
- 3 tablespoons honey
- 3 tablespoons Kahlua (coffee liqueur)
- 1 tablespoon cider vinegar
- 1 teaspoon instant coffee granules
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon salt
BURGERS:
- 2 pounds ground beef
- 1 teaspoon garlic salt
- 6 slices pepper jack cheese
- 6 hamburger buns, split and toasted
- 1 can (6 ounces) French-fried onions
- 12 cooked turkey bacon strips
- Optional toppings: Lettuce leaves, sliced tomato, and dill pickles
Instructions
- Make the barbecue sauce: In a small saucepan, stir together ketchup, honey, Kahlua, cider vinegar, instant coffee granules, Worcestershire sauce, and salt. Heat gently until the instant coffee dissolves and the flavors meld, about 3-5 minutes, stirring occasionally.
- Form the patties: In a large bowl, gently combine the ground beef and garlic salt. Mix lightly but thoroughly to avoid toughening the meat. Shape the mixture into six even patties about 3/4 inch thick.
- Cook the burgers: Heat a large nonstick skillet over medium heat. Cook the patties for 6-8 minutes per side or until an internal thermometer reads 160°F. During the last minute of cooking, place a slice of pepper jack cheese on each patty to melt.
- Assemble the sandwiches: Place the cooked patties on the toasted hamburger buns. Spoon the Kahlua barbecue sauce generously over the patties, then add turkey bacon strips, French-fried onions, and optional toppings like lettuce, tomato slices, and dill pickles. Serve immediately.
Notes
- For juicier burgers, avoid over-mixing the ground beef when forming patties.
- Use a meat thermometer to ensure burgers reach the safe internal temperature of 160°F.
- The Kahlua barbecue sauce can be made ahead and refrigerated for up to 3 days.
- To add extra smokiness, consider grilling the burgers instead of pan-frying if preferred.
- Toasted buns add texture and help prevent sogginess from the sauce.