Grilled Kona Coffee Garlic Burgers

Kona Coffee Burger
This Kona coffee burger has garlic in the meat and uses garlic cheese on top. Tons of flavor in a huge, 1/2 pound burger.

A good grilled burger from a charcoal grill is one of the best parts of life. Something I love to do when I make burgers at home is add a ton of garlic to the meat. The flavor of garlic and beef together is truly special, so almost all of my homemade burgers are garlic burgers. Feel free to omit if you like, but then it will not be a real Feelings in Food burger!

These burgers are also huge at 1/2 pound each. I ate mine sans bread on a lettuce wrap, so I like a big burger to feel full. My husband is also a 1/2 pound burger kind of guy. He is also turning out to be an expert grill master with the new grill he got for his birthday this year.


To begin, I mixed the meat with some Rub My Meat Kona coffee rub by Rub Me Dirty, straight from beautiful Hawaii. If you have not tried these yet, do it! They ship all over the US and the rubs are worth it.

I then added a whole, large minced garlic clove to the meat. The rub is well seasoned so no need for additional salt and pepper. Once the meat is all mixed, form into two patties slightly larger than your bun.

Burgers before grill

Top with some more Kona coffee rub before searing on a screaming hot charcoal grill. Cook about 5-7 minutes per side to medium-well. I topped my garlic burgers with garlic cheese from the deli, because you can never have enough garlic.

Grilled Garlic Burgers

Serve with lettuce, sliced tomato, and (not) optional FIF Burger Sauce!

Grilled Kona Coffee Garlic Burgers

These burgers are seasoned with Rub My Meat Kona coffee rub and fresh garlic. They are the perfect dinner on the grill and can be served on a bun or lettuce wrap.
Prep Time5 minutes
Cook Time15 minutes
Course: Dinner
Cuisine: American
Keyword: burger, garlic burger, grilled burger, kona coffee rub
Servings: 2 burgers


  • 1 lb. ground chuck (80/20)
  • 1 clove garlic, minced finely
  • 2 tbsp Rub My Meat Kona Coffee Rub, divided
  • 1 tbsp olive oil
  • 2 buns, split and toasted
  • 2 slices garlic cheese, from the deli
  • Romaine lettuce, for topping
  • Heirloom tomatoes, sliced, for topping


  • Take your ground meat and put it into a medium bowl. Add 1 tbsp of the Kona coffee rub and the minced garlic and mix it into the meat. Mix lightly but thoroughly.
  • Form the mixture into two large patties. The patties should be slightly bigger than the buns you will be using.
  • Top both sides of burgers with the other 1 tbsp of the Kona coffee rub. Rub the burgers with a little olive oil so they do not stick to the grill.
  • Heat up your charcoal using a charcoal chimney. When the coals are ready, dump them into the heat chamber of the grill. Place burgers over the hottest part of the grill and cook 5-7 minutes per side until medium-well.
  • Add buns split side down and toast for 1-2 minutes on the grill. Remove and set aside.
  • Add cheese to the tops of your burgers and allow to melt.
  • Remove your burgers onto your buns. Top with lettuce, tomato and any other toppings you like.