I'd not heard of beer can burgers prior to this thread, but these looked so delicious I had to try them. There are a bunch of recipes online for inspiration, including the ones given above.
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 also 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 these over indirect heat, 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
