BBQ Western Bacon Beer Can Burger

  • 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


Step 1

Preheat a gas grill to medium heat (300 degrees F). Leave one side of the grill off for indirect heat.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Place the burgers on the onion rolls, eat and enjoy!

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