Pub Burgers with Kahlua Barbecue Sauce

<?xml encoding="utf-8" ?>

This is the kind of burger you’d see on the sidewalk sign outside of your favorite pub: A new weekend special that blows your socks off, and that you hope is on the menu forever. There’s lots to love—the juicy garlic salt–seasoned burger with pepper jack cheese, crispy French-fried onions and bacon—but the real magic of the burger is the homemade Kahlua barbecue sauce. Buzzy, tangy, sweet and rich with umami, it’s the flavor bomb that takes these burgers from good to great.

Our recipe makes a good amount of the Kahlua barbecue sauce. It’s thick, glossy and velvety, with two types of coffee for a real java flavor, plus salty Worcestershire and sweet honey to balance it all out. In other words, you’ll be glad to have some left over for pizza, wings, ribs and sliders galore.

Ingredients for Pub Burgers with Kahlua Barbecue Sauce

Ketchup: Ketchup is the main component in most barbecue sauce recipes. It’s thick, sweet and a little tangy—the perfect base on which to build flavor.
Honey: Since there’s a good bit of bitter coffee flavor in the barbecue sauce, you need a little honey to sweeten and balance the flavors.
Kahlua: Kahlua isn’t just for drinks. We love this coffee liqueur in all sorts of recipes like espresso martini cookies, boozy baked brie and barbecue sauces for its creamy, bitter depth.
Instant coffee granules: You’ll play up the buzzy java flavors even more with instant coffee granules. It’s not the same as instant espresso, which is much stronger, so try not to swap them.
Worcestershire sauce: This fun-to-pronounce sauce is full of umami depth. You’ll add a little to the Kahlua barbecue sauce to punch up those salty, savory notes.
Ground beef: The best beef for burgers depends on how well you plan on cooking them. An 80% lean blend is best for medium-rare and a 70% lean blend is best for medium-well. Since you’ll be pan-frying the burgers, I would suggest an 80% lean blend so there’s less fat left over in the skillet.
Pepper jack cheese: This spicy cheese adds a pleasant kick to the otherwise savory, tangy and sweet flavors.
Hamburger buns: Your go-to brand of hamburger buns works just fine for this recipe. Use them straight from the bag, or butter and toast them for a little more crunch.
French-fried onions: French-fried onions add pungency and much-needed crunch to the burger.
Bacon: Bake the bacon and drain the pieces on a paper towel-lined plate ahead of time so they’re ready to assemble on the burgers.

Directions

Step 1: Make the barbecue sauce

Eye Level horizontal image of a person's hand pouring a dark liquid from a glass measuring cup into a cream-colored saucepan. The saucepan contains chunky diced tomatoes and a dark sauce base. On the light-colored granite countertop, there are small bowls holding instant coffee, a light amber liquid (likely honey), and another dark liquid, along with a metal whisk and a kitchen towel. | [Original] Pouring Kahlua into saucepan; ketchup and honey in saucepan, other ingredients around saucepan as desired for filler

In a small saucepan, stir together the ketchup, honey, Kahlua, apple cider vinegar, instant coffee granules, Worcestershire sauce and salt. Heat them through until the instant coffee is dissolved and the flavors have combined.

Step 2: Form the patties

Overhead horizontal image of a person's hands forming a raw ground meat patty. Two raw ground meat patties are already placed on a parchment-lined baking sheet, with more raw ground meat visible in a bowl to the side. | [Original] Shaping beef mixture into patties

Meanwhile, in a large bowl, gently combine the ground beef and garlic salt. Mix them together lightly but thoroughly. Shape the mixture into six 3/4-inch-thick patties.

Step 3: Cook the burgers

Overhead horizontal image of three hamburger patties cooking in a non-stick frying pan, being turned with a spatula. Two additional cooked patties rest on a white plate, and slices of cheese are visible in the background. | [Original] Cooking burgers in skillet; cheese next to skillet ready to place on top of burgers

In a large nonstick skillet, cook the burgers over medium heat for six to eight minutes on each side or until a thermometer reads 160°F, adding the pepper jack cheese during the last minute of cooking so it has a chance to melt.

Step 4: Assemble the sandwiches

Eye Level horizontal image of two hearty burgers served on a wooden cutting board with a jar of pickles in the background. The foreground burger features a beef patty, melted cheese, crispy bacon strips, and fried onions, topped with a rich BBQ sauce, all nestled in a brioche bun. The sauce is visibly dripping down the side of the patty.

Serve the patties on the hamburger buns with the Kahlua barbecue sauce, bacon, French-fried onions and toppings as desired.

Eye Level horizontal image of a close-up of a loaded burger, showcasing a thick patty, melted white cheese, crispy bacon strips, and crunchy fried onions. A rich red barbecue sauce is drizzled over the ingredients, all nestled between a golden toasted bun.

Recipe Variations

Choose another cheese: Not a fan of spice? Try another melting cheese for your burger, like cheddar, Gruyere, Gouda, provolone, American, Colby Jack or Havarti.
Try pretzel buns: Pretzel buns feel like they belong in a pub. They’re more rustic and hearty than regular buns, and their deep mahogany hue and chewier texture are just a little more interesting than your usual squashy vessel.
Use caramelized onions instead: For a deeper onion flavor, replace the French-fried onions with caramelized onions. They take a while to cook, so finish them before starting the burgers.

How to Store Pub Burgers with Kahlua Barbecue Sauce

Store the leftover components of these burgers in separate containers to keep the hamburger buns from going soggy. The burgers can be stored in the fridge for up to four days.

Can you make pub burgers with Kahlua barbecue sauce ahead of time?

Yes, you can make certain components of pub burgers with Kahlua sauce ahead of time. The barbecue sauce can be made from start to finish and stored in an airtight container in the fridge. You can also bake the bacon ahead of time, store it in the fridge and reheat it later. The night before serving, prep any toppings (like washing the lettuce and cutting the tomatoes) and store them in the fridge. Wait to cook the burgers until just before you’re ready to eat.