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BBQ Western Bacon Beer Can Burger

  • Level: Intermediate
  • Total: 50 min
  • Active: 35 min
  • Yield: 4 burgers
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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 


  1. Preheat a gas grill to medium heat (300 degrees F). Leave one side of the grill off for indirect heat.
  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.
  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.
  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.
  5. Place the burgers on the onion rolls, eat and enjoy!
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