GaryM
Pattern Altitude
I recently learned that beer-can burgers are a thing. There are a bunch of recipes online for inspiration, and this one-minute video from the BBQ Pit Boys gives you an idea of how they are made: Beer Can Burgers
The folks we had coming over for dinner all had different tastes, so no one recipe would make everyone happy. I ended up making three varieties; from top, sautéed mushrooms and Swiss cheese; tomato, basil, and home-smoked cheddar cheese; and adobo sauce, sautéed onion and jalapeño, tomatillo salsa, and Mexican blend cheese.
I didn't get any pics of the preparation, but I scaled down from the full-size beer can burgers. I found a glass in the kitchen that was just right to use with 8 ounce balls of ground beef. Starting with very cold beef and a chilled glass sprayed with PAM made the molding easy, and I'd pre-sautéed the fillings before the guests arrived. I used two strips of bacon around each burger, held in place with toothpicks. I grilled them over indirect heat (these don't get flipped), and it took a little under an hour to get them to an internal temp of about 150F. A little higher than I'd normally go for a burger, but I wanted to get the bacon a little more done before serving. I rested them for 5 minutes or so before serving.
People dove in so fast I didn't get any pictures of the burgers on the buns. The reviews were uniformly positive--everyone loved them! No leftovers
![IMG_2960 (1).jpeg IMG_2960 (1).jpeg](https://www.pilotsofamerica.com/community/data/attachments/112/112513-bb6b8bb97502b23a6202791798685bb7.jpg)
![Screen Shot 2023-09-04 at 8.22.46 AM.png Screen Shot 2023-09-04 at 8.22.46 AM.png](https://www.pilotsofamerica.com/community/data/attachments/112/112514-3b7be818d5d6dc0c4242555fd0d4985b.jpg)
The folks we had coming over for dinner all had different tastes, so no one recipe would make everyone happy. I ended up making three varieties; from top, sautéed mushrooms and Swiss cheese; tomato, basil, and home-smoked cheddar cheese; and adobo sauce, sautéed onion and jalapeño, tomatillo salsa, and Mexican blend cheese.
I didn't get any pics of the preparation, but I scaled down from the full-size beer can burgers. I found a glass in the kitchen that was just right to use with 8 ounce balls of ground beef. Starting with very cold beef and a chilled glass sprayed with PAM made the molding easy, and I'd pre-sautéed the fillings before the guests arrived. I used two strips of bacon around each burger, held in place with toothpicks. I grilled them over indirect heat (these don't get flipped), and it took a little under an hour to get them to an internal temp of about 150F. A little higher than I'd normally go for a burger, but I wanted to get the bacon a little more done before serving. I rested them for 5 minutes or so before serving.
People dove in so fast I didn't get any pictures of the burgers on the buns. The reviews were uniformly positive--everyone loved them! No leftovers
![IMG_2960 (1).jpeg IMG_2960 (1).jpeg](https://www.pilotsofamerica.com/community/data/attachments/112/112513-bb6b8bb97502b23a6202791798685bb7.jpg)
![Screen Shot 2023-09-04 at 8.22.46 AM.png Screen Shot 2023-09-04 at 8.22.46 AM.png](https://www.pilotsofamerica.com/community/data/attachments/112/112514-3b7be818d5d6dc0c4242555fd0d4985b.jpg)