Very nice post. I enjoyed the look , thanks
I need to do some of these.
Made them today.
Only the two in the back were beer can burgers- the little ones not so adventurous. One had american cheese, mushrooms peppers, the other colby jack, mushrooms, peppers. Great recipe. Two things- in over 20 years of smoking I never did burgers. They don't shrink even with 80% lean. They were huge. Also, I just threw in a small hand full of applewood chips. Still very strong smoke. Next time I will do coals only. Try them though....awesome!
Made some more of these great burgers. Love it when I see others with their creations. This will probably be the only type of burger I will be making for me. My wife eats them without a but but I have to have it on a but, but either way they are tasty. This difference this time around is that I did them on my Char-Griller barrel type smoker/grill. Last time they were done in my smoker. Now I wanted to do them in in-direct heat on the grill but decided to put them over direct heat but elevated on the top rack. I also Used my "temperature control device" I invented for myself LOL. A 10 inch piece of 2 by 4 to keep the lid up when I want to keep the temp a bit down. Works well for me. Beer can burgers take a little longer than most burgers so I didn't want them right over the flames. I used thick slice bacon this time [it was on sale]. Applewood smoked. I fried up some of it just so the bacon was almost done. Otherwise the burger would be done before the bacon. Also needed two pieces of bacon to make a circle around the burger instead of one, because of the shrinkage due to partially cooking it. Here are some pics.
Sliced onions and jalapenos start to simmer for the burgers.
Fry'd the bacon to give it a head start on the burger. Took two slices per burger. Had to use tooth picks this time to keep them on the burger.
These burgers were about 8 or more ounces each. Bacon strapped on.
Put some jalapeno peppers and sweet onions in the whole. Seasoned the burger with McKormicks Montreal steak seasoning.
Dropped some pepper jack cheese in the hole.
Then some more sweet onions and jalapeno peppers on top of that.
Looks like the pepper jack cheese is trying to escape. Better cap it off with more cheese.
Cheese lava overflow, so I put two slices of pablano cheese on to of the crater. It was awesome!!! Reinhard.
The bacon does help support the "bowl" formation. Haven't tried it without bacon. The first one I made I used thin sliced bacon and while I was wrapping it around the beer can I streched the bacon so it would make the trip around the circle and didn't need tooth picks to secure it. It held on it's own. The one shown here I used thick sliced bacon, so I had to pre-fry it to half way done or so creating shrinkage so I had to use two strips and secured them with tooth picks. Try forming the ground beef as shown and put what you like in the hole. Once the beef starts to cook on the grill it should firm up. Of course you don't flip this burger so just handle the burger to a point that it stay's whole. I think it should work. But next time get that bacon, it's always better with bacon, and I'm sure you know that already. Reinhard
Thanks guys for all the help. I'm going to give them a try without bacon, and I guess if they fall apart I will have smoked ground beef for pasta sauce.
I promise I will try them again in the future with the bacon.
So I made the burgers last night and they were really good. I was a little worried about structural integrity since I wasn't using bacon, so I just put a sheet of parchment paper on the rack. That worked really well and made clean up a breeze.
I went with the fresh Costco burgers which are just 100% beef shaped into patties. About 1/2 pound each give or take. Sprinkled them with rub and then filled with sauteed peppers and onions, and topped with thick Havarti slices.
They went in the smoker at 275 with Beech wood. First time using that. What a sweet clean smelling smoke that was. Also popped some Harvest all beef wieners on the top rack, to see the difference smoked would be. I was surprised to find the burgers done a 1.5 hours, thought it might take 2.
They were so juicy and flavorful. Almost no shrinkage which was a pleasant surprise. The smoke taste on the Havarti was excellent. Hot dogs were good, but I love these ones no matter how they are cooked. But nice to know they can just get tossed on with whatever else is cooking.
Well.. When I was at Costco the wife called and said the word ribs! Needless to say, I went with the rack pack of ribs and did those instead. I will do those burgers for sure. I think I want to get some of that thin sliced rare roast beef in there with pepper jack cheese. Maybe some dice up onion too. I have to figure out how to put some pics up this forum. My ribs were my first on the smoker and they ended up being really good. Take care, Skeeter
That does sound good. And I do love some ribs, so I totally understand the switch.
As for pics, just look in the options bar for the thing that looks like a mountain with a little sun in the left hand corner. That is the picture option. Just save your pics to your computer or phone and it will be an easy transfer.