Beer Can Bacon Burgers
Serving Size : 4
2
pounds ground chuck
worcestershire sauce -- to taste
hot
pepper sauce -- to taste
salt and pepper -- to taste
8 ounces bacon -- 8 slices
Filling:
2 tablespoons olive oil
1 onion
-- thinly sliced
1 green bell pepper -- thinly sliced
8 ounces mushrooms -- sliced
4
ounces cheddar cheese -- shredded
4 ounces monterey jack cheese -- pepper jack,
cut into 4 chunks
Soak your favorite smoking chips in water for at least an hour. Prepare 2 foil packets with chips, poking 2 or 3
holes in each.
In a large bowl, mix meat with worcestershire, hot pepper sauce, salt and pepper thoroughly. Try not to overwork
it. Form into four balls.
Press a full can of beer into the center of the ball, forming the meat into a cup of even thickness around
the bottom and up the sides. Encircle the sides, at the bottom, with two slices of bacon. (Secure with toothpicks if you want.)
Preheat grill
on high.
Heat the oil in a sauté pan and cook the vegetables until softened, 5 minutes or so.
Evenly sprinkle shredded cheese
in the bottom of each burger, then evenly distribute vegetables. Top each with a chunk of cheese.
Now prepare the grill for low, indirect
heat and add on one smoke chip packet.
Put the burgers on the grill and close the lid. After an hour, check for doneness: the bacon
should be fully cooked and the cheese melted on top. (A meat thermometer should register 165 degrees.)
If the burgers
are not done, add the other smoke chip packet and continue cooking until proper temperature is reached. It may take up to
1-1/4 or 1-1/2 hours.
Can be served on buns, but they are a bit large.
Per Serving (excluding unknown items): 1238 Calories; 100g Fat (73.6% calories
from fat); 73g Protein; 8g Carbohydrate; 2g Dietary Fiber; 273mg Cholesterol; 1393mg Sodium. Exchanges: 10 Lean Meat;
1 1/2 Vegetable; 13 1/2 Fat.
NOTES : These burgers can be stuffed with any fillings you desire. Try corned beef, sauerkraut, swiss
cheese and thousand island dressing for a stuffed Reuben burger.
