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Smoked Beer-Can Burger: Submitted by: Wendy R Cook | Date Added: 27 Sep 2019
Listed in: Beef

Cooking Spray
2 pounds ground beef, well chilled
1 can of beer or soda, well chilled
8 slices of bacon, preferably thick cut
Coarse salt (kosher or sea) and freshly ground black pepper

For the Vegetable filling:

1 tablespoon butter or olive oil
8 oz white mushrooms, cleaned, trimmed, and sliced
1 red bell pepper, trimmed, seeded, and diced
1/2 cup diced sweet onion (1 small onion)
2 tablespoons steak sauce - of your choice
8 slices of provolone cheese
4 hamburger buns

Cooking Instructions

1. Line a rimmed baking sheet with foil and spray with cooking spray. Divide the hamburger into 4 equal pieces. Wet your hands with cold water and form the meat into 4 balls. Arrange several inches apart on the baking sheet.

2. Spray the bottom and lower third of the beer or soda can with cooking spray. Firmly press the bottom of the beer can into each meatball, forming a cup; the bottom and sides of the cup should be of fairly uniform thickness. Wrap a slice of bacon around the outside of each cup. Carefully remove the beer can. Using your fingers, fuse any cracks in the bottom or sides of the burgers. Refrigerate, uncovered, for 30 minutes to 1 hour.

3. In the meantime, heat the butter over medium heat in a skillet. Saute the mushrooms, bell pepper, and onion until the vegetables soften. Stir in the steak sauce. Let cool.

4. Season the inside of each burger with salt and pepper. Divide the vegetable filling between the chilled burgers. Secure the bacon with toothpicks.

5. When ready to cook, set up your grill for indirect grilling and preheat to medium-low, 300 degrees. Brush and oil the grill grate. Carefully transfer the burgers, topping side up, to the grill grate away from direct heat. Toss the wood chips on the coals. Cover the grill. If using a gas grill, place all of the wood chips in the smoker box or in a smoker pouch and run the grill on high until you see smoke, then reduce the heat to 300 degrees.

6. Indirect grill the burgers for 45 minutes, then top each with 2 slices of cheese. Re-cover the grill and continue to cook until the internal temperature of the meat is 160 degrees and the cheese has melted, about 15 minutes more. Toast the buns, if using, on the grill grate directly over the heat. Place the burgers on the toasted buns, if desired, or transfer to plates. Serve with your favorite toppings.

Recipe Pictures - Hover cursor to scroll if several images:
Smoked Beer-Can Burger Smoked Beer-Can Burger Smoked Beer-Can Burger
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