BBQ WESTERN BACON BEER CAN BURGER RECIPE | JEFF MAURO | FOOD …
|1 1/2 pounds ground chuck (80/20)|
|1 unopened beer can|
|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!