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Brad Woods
by Brad Woods

Beer Can Burgers

Ingredients

Preparation

  1. Bring cream cheese to room temperature.
  2. Set up grill for indirect cooking. Pre-heat grill to 275°.
  3. Form beef into baseball size balls. Place them on wax paper or a cutting board. Press beer can down in the center of each ball,forming the meat around the can. The sides of the burger should be about 2.5 inches high. Wrap 1 slice of bacon around the beer can burger. Remove can and proceed until all the burgers are formed and wrapped in bacon.
  4. Now is the time to add seasoning of your choice..Salt and pepper is a good simple option for beef.. Add 2 tablespoons of cream cheese to the well of each burger,spread so it covers the bottom of the burger. Add a a little extra sharp cheddar, saving some for later topping. Now add diced green peppers and mushrooms to fill them up. Press the ingredients slightly down into the cheese if needed. Place prepared burgers in the fridge while preparing the onions. Slice the onion into 1/4 to 1/2 inch thick onion rings. Wrap each ring in bacon tightly..
  5. Place the burgers and onion rings on the grill over indirect heat. Check in 30 minutes. At this point add more sharp cheddar to the top of each burger. They will take approximately 60 minutes.. Check the burgers to be sure they are at 160° internal temperature before serving.
  6. Top each burger with bacon wrapped onion rings,your favorite toppings and enjoy.

Note: Feel free to use jalapeños as well. You can also toast the buns over direct heat before serving. You can saute the vegetables before adding them to the burger for additional flavor.

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