Beer Can Burgers
These things have been huge on the internet for the past year or so, and for good reason. What’s better than burgers? Burgers wrapped with bacon, duh. What’s better than burgers wrapped in bacon? Burgers wrapped in bacon, stuffed with other good stuff. What’s better than that?? Smoked, bacon wrapped burgers full of awesomeness! (Edit: Original recipe by the BBQ Pit Boys)
I have to admit, the first time I tried making these I really failed. And that’s good for you, cus you won’t have to mess up! Here’s a quick guide to making the perfect Beer Can Burger:
Tip 1: Keep your meat cold until it’s time to pop onto the smoker. Between taking out your chopmeat, balling it up, adding spices, forming your cup, and wrapping in bacon, it’s likely that the meat has been out of the fridge for at least 20 minutes. I recommend putting them back in the fridge for another 30 minutes, which will hold the meat together.
Tip 2: Use plenty of moisture. My first try, I filled them up with sliced roast beef, mashed potatoes, just a little gravy and topped with mozzarella. Sounds great, I know! Well, they came out super dry. So what would I do different? Add more gravy, and maybe some cheese towards the bottom, not just on top. Maybe even add some sauteed peppers and onions for a little added moisture.
Okay, so now we get down to business.
Grab yourself some chopmeat, and form balls in your hand just smaller than softballs. Really pack this up good.
Sprinkle on a pinch of your favorite seasoning.
Next, grab yourself a cold, unopened beer can and push it down into the center. This won’t work with an open can because it will flex too much. (Sorry, I didn’t have any beer cans so I used the next best thing – a bottle of Frank’s Hot Sauce. It worked just as well.)
Form a cup by working the meat up the sides of the can. Press everything together firmly.
Next, wrap two pieces of bacon around your meat cup. Don’t be afraid to apply some pressure.
Holding onto your bacon wrapped meat cup, gently slide the beer can out.
Fill with your favorite fillings. These are just a few I would recommend, feel free to experiment and make a bunch of different combinations!
Sauteed peppers, onions, mushrooms
Sliced roast beef
Taco beer can burgers
Pizza beer can burgers
Pulled pork beer can burgers
The possibilities are endless.
Ok, so like I mentioned earlier, now it’s time to put these back in the fridge and warm up the grill or smoker. I like to do them on my charcoal grill with indirect heat. You need to keep the temperature around 350° for the bacon to crisp up and constrict the burger. Time will vary, but once your bacon is cooked you know it’s time to pull.
In the photos I did two versions:
The first had pulled pork and bbq sauce, the second had sausage, peppers and onions in sauce with a little cream cheese mixed in and mozzarella on top. I didn’t get a chance to try the latter, but the pulled pork came out great and my fiance told me that’s the only way she wants her burgers from now on!
Package of chopmeat
Beer can or other non-flexing cup
Fillings of your choice
Cheese of your choice
Personally, I prefer a nice burger topped with bacon, cheese, barbeque sauce and some lettuce and onions. But these are a great change and also taste excellent. I’ll give these a 9.5 out of 10, a combination of my 9 and my fiance’s 10. These are a great way to impress your friends and family. They look amazing and overwhelming every time!