Naked Bourbon Brew Burger: Bare Beef at Its Best!


best-burger copy.jpgCoffee in my burger you say? You bet! This caffeine infused burger (trace amounts) with all of the other elements (spices) included in this recipe expose flavors unknown—talk about fusion!

I call this one “naked” because it’s served bare and unscathed: Topped only with the mild tastes of caramelized onions and peppers–leave the veggies pure because the remainder of the flavors are complex enough! The burger, in its natural state, does it all.

Serve with a fresh herb side salad or simple slaw…not too much, allow the burger, with a kiss of Bourbon sauce and caramelized veggies, steal the show.


Coffee Rub:

  • 1 tablespoon finely ground coffee beans
  • 1 tablespoon chili powder
  • 1 1/2 teaspoons paprika
  • 3/4 teaspoon dry mustard
  • 3/4 teaspoon ground coriander seed
  • 3/4 teaspoon coarsely ground black peppercorns
  • 1 teaspoon coarse salt
  • 1/4 teaspoon garlic salt
  • 1/4 teaspoon onion powder
  • 1 1/2 teaspoons brown sugar


  • 1 lb. ground sirloin
  • 1 lb. ground chuck
  • 1/4 cup Cabernet Sauvignon
  • 1 tablespoon hickory liquid smoke



  • 1 large yellow onion, chopped
  • 1 large green or red pepper, chopped
  • 2 cloves garlic, minced
  • salt & pepper to taste.
photo source: allwomenstalk

Kentucky Bourbon Sauce:

  • 1/2 cup bourbon
  • 1/2 cup ketchup
  • 2 tablespoons dark brown sugar
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon hot pepper sauce
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • Mix all ingredients in medium saucepan, bring to a boil, stir and simmer for 10 minutes and cool.


I suggest making rub and bourbon sauce in advance.

  • In a medium skillet add 2 tablespoons of butter, chopped onion, pepper and garlic.
  • Lightly sauté veggies until slightly golden, about 8-10 minutes.
  • Cover to keep warm and set aside.
  • In a large bowl combine ground meat, Cabernet and liquid smoke.
  • Divide the meat into 6 portions. Gently form each into an oval patty about 4-5″ long.
  • Rub each side of patty with about 1 teaspoon of rub…it’s OK give it a massage!
  • Brush grill rack with oil—I like bacon drippings, but any will do.
  • Place patties on rack; cover and cook, turning once, until done to preference. 5-7 minutes per side for medium.
  • Plate, top with a dollop of Bourbon sauce and caramelized veggies.

Serves 6


18 Comments Add yours

  1. Meritings says:

    Looks delish!

    Liked by 1 person

    1. Thanks so much! Bare, yes, but filled with deep flavor 🙂

      Liked by 1 person

  2. kat says:

    I always hear about this coffee in your steak kind of thing, I suppose I better try it someday! That Kentucky Bourbon sauce sure does look good too!!

    Liked by 1 person

    1. Thank so much, Kat! Coffee has the tendency to bring out the flavor of the beef. Finely ground, of course. I tried course ground ONCE…NOT recommended! lol!

      Liked by 1 person

      1. kat says:

        Good to know! haha

        Liked by 1 person

  3. I have never tried coffee in a savoury dish! Looks super yummy😊

    Liked by 1 person

    1. Thanks, Marisa! It truly is & the coffee seems to bring out the flavor of the beef! xoxo

      Liked by 1 person

  4. spearfruit says:

    Lana, this looks and sounds wonderful! I certainly will have to try this sometime – thanks for sharing. 🙂

    Liked by 2 people

    1. Thanks, Terry! Who knew a naked burger could be so flavorful?? It’s a winner, truly! xoxo

      Liked by 1 person

  5. Osyth says:

    What Terry said! And to add …. I am not a huge fan of burgers. Correction, I WAS not a huge fan of burgers (something I have kept secret for obvious reasons whilst here as I think it might be treasonable!) but you have converted me this week and this, THIS just sounds like some sort of illicit fix that you would ask for in hushed tones in a speak-easy. I’m SO in!

    Liked by 1 person

    1. haha! Osyth, I adore you & this will keep me laughing all day! Thanks, my dear friend! ♥

      Liked by 1 person

  6. Oh wow Lana, everything about this burger screams FLAVOR! I’ve taken to leaving off the bun almost every time we make burgers, as I’ve decided I do not need the extra “empty calories” as I call a burger bun. I think knife and fork do the job just fine. 🙂

    Liked by 1 person

    1. Smart, Kathryn! Me too actually! The bun just gets in the way!! Thanks so much! xoxo

      Liked by 1 person

  7. I think I am now in Burger Heaven ! Looks so delish and all those caramelized veggies…..

    Liked by 1 person

    1. haha! Lynne! No bun needed for this beauty! Thanks so much!!


      1. most welcome dear Lana xx

        Liked by 1 person

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