BBQ Beer Can Burgers
Prep Time: .3 Hours
Total Time: 1.3 Hours
Servings: 4 Person(s)
Ingredients:
1 Kg Beef Mince
30g Montreal Steak & Burger Seasoning
For the Filling/Garnish
8 Rashers of Smoked Bacon
1 Ball of Mozzarella Cheese
100g Cheddar Cheese
100g Pancetta (cubed)
100g Sundried Tomatoes (Cherry Tomatoes can also be used)
Chopped Jalapeno Peppers (add according to taste)
Hot & Hostile Rub (optional)
Red Dawg Apache Hot Sauce (optional)
Salad
Burger Buns
Method:
Minced steak[/caption]
Mix 1Kg of Beef Mince with 30g Montreal Steak & Burger Seasoning. Split the mix in to 4 equal sized balls (250g each). Use a handy cyclinder like a tub of our rub or a can of beer to drive a hole into the center of the mince ball. Don't break through the bottom and mould the meat up around the sides of the can to form a cup of meat. Remove the can by twisting slightly and pull up.
[caption id="attachment_20203" align="alignnone" width="1024"]
Beer can pressed into meat ball[/caption]
Now you have your meaty cup you can wrap it in bacon and fill it with goodies! Take two pieces of smoked bacon and wrap them around the meat, if you use loin and tuck it over the top, you wont need cocktail sticks. We used chunks of mozzarella cheese, cheddar cheese, chopped jalapeño peppers and chopped sundried tomatoes to fill the cup. Fill it up to the brim and then top off with a handful of pancetta. The bacon goes crispy on top of the burger when cooked.
[caption id="attachment_20205" align="alignnone" width="1024"]
Beer can burger filled with cheese, jalapeño and tomato[/caption]
For added bang in the beer can burger we sprinkled the top with Hot & Hostile Habanero & Lime bbq rub and added some Red Dawg Apache hotsauce into the cheese mixture. We did two with no bacon and used Sweet Bones & Butts to season the outside of the burger. We did another two using our Montreal Steak & Burger seasoning in the meat mix before forming the burgers.
Place the bacon wrapped, cheese filled burger cups in the fridge to set up and go light the bbq.
We grilled these on our weber charcoal grill but you can use any bbq with a lid. Check out our Pro Q and Yoder range.
Set up the smoker for indirect grilling, we used the vortex heat cone in the middle of our bbq to give centralised heat. It takes the temperature up to 500F inside the weber with the liod down and cooks quickly while giving amazing colour if you use a nice bit of cherry or hickory wood. Similarly you can do these beer can burgers in the oven/grill.
Place your burgers around the heat source away from direct flame and shut the lid. Have a look every 15 mins to check and make sure they are not on fire. They should go oozy cheesy in the middle, the bacon will cook to crispy golden brown and the pancetta on top will provide nuggets of tender pleasure. Cook to 75C internal - check this with the thermapen.
We smashed these into cheese topped buns and had a healthy salad on the side for karmic alignment. The Hot & Hostile variant was the winner, man alive these were soooo gooodeee! Jalapeños, cheese, bacon, more bacon bits, hot sauce in a burger receptical of joy.
Total Time: 1.3 Hours
Servings: 4 Person(s)
Ingredients:
1 Kg Beef Mince
30g Montreal Steak & Burger Seasoning
For the Filling/Garnish
8 Rashers of Smoked Bacon
1 Ball of Mozzarella Cheese
100g Cheddar Cheese
100g Pancetta (cubed)
100g Sundried Tomatoes (Cherry Tomatoes can also be used)
Chopped Jalapeno Peppers (add according to taste)
Hot & Hostile Rub (optional)
Red Dawg Apache Hot Sauce (optional)
Salad
Burger Buns
Method:
Beer Can Burgers
Using A&O BBQ RUBS to make an astonishingly good eat for any BBQ.
Beer can burgers deliver the satisfaction of a burger but with the added bonus of being stuffed with gooey cheesy lushness. You can stack the inside of the burger with any filling you want and make so many varieties from spicy cheese jalapeño bacon, to cajun burgers stuffed with shrimp & sausage! [caption id="attachment_20202" align="alignnone" width="1024"]
Minced steak[/caption]
Mix 1Kg of Beef Mince with 30g Montreal Steak & Burger Seasoning. Split the mix in to 4 equal sized balls (250g each). Use a handy cyclinder like a tub of our rub or a can of beer to drive a hole into the center of the mince ball. Don't break through the bottom and mould the meat up around the sides of the can to form a cup of meat. Remove the can by twisting slightly and pull up.
[caption id="attachment_20203" align="alignnone" width="1024"]
Beer can pressed into meat ball[/caption]
Now you have your meaty cup you can wrap it in bacon and fill it with goodies! Take two pieces of smoked bacon and wrap them around the meat, if you use loin and tuck it over the top, you wont need cocktail sticks. We used chunks of mozzarella cheese, cheddar cheese, chopped jalapeño peppers and chopped sundried tomatoes to fill the cup. Fill it up to the brim and then top off with a handful of pancetta. The bacon goes crispy on top of the burger when cooked.
[caption id="attachment_20205" align="alignnone" width="1024"]
Beer can burger filled with cheese, jalapeño and tomato[/caption]
For added bang in the beer can burger we sprinkled the top with Hot & Hostile Habanero & Lime bbq rub and added some Red Dawg Apache hotsauce into the cheese mixture. We did two with no bacon and used Sweet Bones & Butts to season the outside of the burger. We did another two using our Montreal Steak & Burger seasoning in the meat mix before forming the burgers.
Place the bacon wrapped, cheese filled burger cups in the fridge to set up and go light the bbq.
We grilled these on our weber charcoal grill but you can use any bbq with a lid. Check out our Pro Q and Yoder range.
Set up the smoker for indirect grilling, we used the vortex heat cone in the middle of our bbq to give centralised heat. It takes the temperature up to 500F inside the weber with the liod down and cooks quickly while giving amazing colour if you use a nice bit of cherry or hickory wood. Similarly you can do these beer can burgers in the oven/grill.
Place your burgers around the heat source away from direct flame and shut the lid. Have a look every 15 mins to check and make sure they are not on fire. They should go oozy cheesy in the middle, the bacon will cook to crispy golden brown and the pancetta on top will provide nuggets of tender pleasure. Cook to 75C internal - check this with the thermapen.
We smashed these into cheese topped buns and had a healthy salad on the side for karmic alignment. The Hot & Hostile variant was the winner, man alive these were soooo gooodeee! Jalapeños, cheese, bacon, more bacon bits, hot sauce in a burger receptical of joy.
rob girling
food porn.
amazing nosh.
total flavour.