Beer Can Burgers: Bacon, Meat Bowl Burgers with Stuffings, Toppings
Discover how to transform your burger patties into edible bowls wrapped in bacon and filled with cheese, onions, vegetables and herbs. Topped with your favorite source this is the ultimate bun less low carb burger.
What about the beer can? Yes this dish goes well with a nice cold beer, but the can is used as a mold to shape the meat bowl before cooking.
Beer can burgers can be grilled, barbecued, pan-fried or baked. They are very versatile both in terms of the recipe and ingredients for the base and for the stuffing and toppings.
If you use a small glass bottle or smaller can, you can make mini beer can burgers that are an ideal party food or a barbecue treat.
Homemade Beer Can Burgers - A New Delightful Barbecue Treat
Making Beer Can Burgers is Easy as Pie
► Take fairly large balls of ground beef using the recipes provided below. Push a beer can down on top and use your fingers to form a cup or bowl that extends up the sides. You can make them shallow or deep. You can also use various can sizes and bottles to make small or large bowls. You can wrap a slice of bacon around the perimeter and secure it with a wooden or metal skewer.
► The cups are then pre-cooked by grilling, baking, pan-frying with a lid, or barbecuing. This is required otherwise the filling may nor be cooked.
► Then, you can add any filling you want. You can start with a slice of bacon or cheese at the bottom and fill the burger cup with mushrooms, peppers, herbs, spices, garlic and onions, or whatever you like. Cooking the filling is a good idea as it reduces the risk that the filling will not cook properly.
► Next you add your choice of topping such as cheese and a sauce.
► Finally you bake the burgers for about 45-60 minutes in a preheated oven at 300 degrees F ( 150 degrees C). Better still, grill or barbecue the burgers, or pan-fry (covered) for an hour or so until the cheese has melted, and the filling has cooked properly. The final cooking time is reduced if both the meat cups and filling are pre-cooked before assembly. Top with your favorite sauce and serve with or without buns.
Beer Can Burger Recipes
Spicy Beer Can Burgers with Mushrooms, Bell Peppers and Cheese
- Salt to taste
- 1/2 cup shredded cheese
- 5 thin slices of cheese
- 6 to 8 mushrooms, sliced
- 1/2 onion, thinly sliced
- 10 slices thick-cut bacon
- Freshly ground black pepper
- 2 tablespoons Worcestershire sauce
- 1/2 green bell pepper, finely chopped
- 1 or 2 tablespoons rice bran or grape seed oil
- 2 teaspoons Gourmet Burger Seasoning your favorite mixed spice
- Spicy Beer Can Burgers with Mushrooms, Bell Peppers and Cheese
- 2-1/2 pounds ground chuck steak or similar low fat beed (chicken and pork can also be used)
Place the meat into a large bowl. Season with salt, pepper and spices. Shape into five balls. Press a full can of beer down on the center each meat ball. Using your fingers, drag some of the meat up the sides of the can, to form a shallow cup or bowl. Wrap one or two slices of bacon, depending on their length around the base of each cup and secure with toothpicks. Pre-cook the meat cups for 15-20 minutes, depending on their thickness. This is optional, but it ensures the beer can burgers are cooked right through.
Heat the oil in a frying pan over moderate to high heat and stir-fry the vegetables until they soften (about 5 minutes or so). Sprinkle a little shredded cheese in the bottom of each burger cup, and then fill with the vegetables. Top with the sliced cheese and a sprinkling of black pepper and spices. Preheat your grill or barbecue to moderate-high temperature. Cook for about 45 minutes and then test for doneness. The cheese should have melted and browned. It may take 60 to 75 minutes to cook them. Use a meat thermometer and aim for a minimum internal temperature of 165 degrees F (74 degrees C). Rest for 5-10 minutes and then serve on buns with lettuce, salad and your favorite sauce. Or serve bun less with a salad.
Spicy Barbecued Beer Can Burgers Recipe with Beans, Onions and Peppers
- Salsa to serve
- 1 can chili beans
- 1 teaspoon olive oil
- 8 oz (250 g) shredded or cubed cheese
- 1 1/2 lb (750 g) beef chorizo
- 1/2 large onion, finely chopped
- Shredded cheddar cheese to serve
- 2 tablespoons red peppers flakes
- 2 lb (1 kg) Fresh ground beef 93/7
- 1/2 large red onion, finely chopped
- 1/2 sweet red pepper, finely chopped
- 1/2 sweet orange pepper, finely chopped
- 1/2 sweet yellow pepper, finely chopped
- Bacon slices for wrapping around the meat cups
- 2 tablespoons Chipotle chili powder (or similar)
Preheat your grill or barbecue to 400 degrees F (200 degrees C). Mix the hamburger and beef chorizo together and season with salt, pepper, red pepper flakes, and the chili powder. Divide the meat into several balls, depending on the size you want to make. Press a beer can down on each ball and shape into cups with your fingers. Wrap strips of bacon around the base and secure
with tooth picks and add a slice of cheese. Start cooking the empty burger cups on your grill.
Prepare the filling by frying the onions and mixed peppers until tender. Add the chilli beans, mix and then set aside. Wait until the meat cup begin to cook and set, and the bacon is about half-way cooked. Then, add the onions, beans and pepper filling to the cups, and top with grated cheese. Grilled the beer can burgers for about 40-60 minutes. Use a meat thermometer to check they are cooked properly. The minimum internal temperature before removing from the grill should be 165 degrees F (74 degrees C). Rest for 5 minutes and serve topped with cheese, herbs, salad, toppings and sauces. Buns are optional.
© 2015 Dr. John Anderson
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