BBQ Western Bacon Beer Can Burger2016-12-27
- Yield : 4 burgers
- Cook Time : 35m
- Ready In : 50m
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- 1 1/2 pounds ground chuck (80/20)
- 1 unopened beer can
- Cooking spray
- 12 slices aged yellow Cheddar
- 1/4 cup barbecue sauce
- 1 cup sauteed mushrooms
- 8 slices bacon, cooked and crumbled
- 1 jalapeno, sliced thin on the bias
- 4 onion rolls, buttered and griddled
Preheat a gas grill to medium heat (300 degrees F). Leave one side of the grill off for indirect heat.
Separate the ground chuck into 4 equal balls (about 6 ounces each). Wrap the beer can with aluminum foil and spray with a bit of cooking spray. Firmly press the bottom of the can into one of the balls, forming a "meat bowl." Gently slide out the can, then seal any cracks in the meat and make sure the sides of the bowl are even. Repeat with the remaining balls.
Place a slice of Cheddar in each meat bowl, followed by about a tablespoon of barbecue sauce, 1/4 cup of the sauteed mushrooms, some of the crispy crumbled bacon, 2 more slices of cheese and 4 jalapeno slices.
Place the burgers on the indirect heat side of the grill, close the lid and grill until the meat reaches an internal temperature of 140 degrees F and the cheese is bubbly and gooey, 20 to 30 minutes.
Place the burgers on the onion rolls, eat and enjoy!