Page 5 - July 2020 Barbecue News Magazine

backyard bbq
Ingredients:
2 lbs. ground beef
1 tbsp Worcestershire sauce
1 tsp granulated garlic
1 tsp onion powder
1 beer can wiped clean
kosher salt
ground black pepper
8 slices bacon
4 burger buns
4 slices tomato
4 lettuce leaves
Filling:
2 cups cheddar cheese cubed
1 jalapeno seeded and thinly sliced
Prepare the burgers:
In a large bowl, season the beef with the Worcestershire,
granulated garlic, and onion
powder. Roll the meat into four 1⁄2 lb. balls, then place a beer
can in the middle of each to shape into a bowl. Press beef up the sides of the beer can. Gently twist the beer so that it comes out of the burger bowl. Sea- son the burgers with salt and pepper.
Wrap the burgers with two slices of bacon. Stuff the center of each bowl with cheddar cheese cubes and top with the sliced jalapeno. Refrigerate the burgers until you are ready to cook.
Beer Can Burgers
Fire up the grill:
Set up a charcoal grill for 2-zone cooking: Light a charcoal chimney, and when the edges of the charcoal at the top of the chimney begin to ash over, dump the pile of hot coals onto 1 side of the grill to form your hot side (direct cooking), leaving the other side empty to form your cool side (indirect cooking),
forming 2 zones.
Cook the burgers:
Once the grill reaches medium heat and is ready to cook, carefully place the stuffed burgers with the filling side up directly onto the grate over the indirect heat zone. Cover the grill and continue to cook until the burgers reach an
internal temperature of 160 degrees, about 45 to
55 minutes. Do not flip the burgers during cooking. When finished transfer the burgers to a platter and let rest for 3-4 minutes.
To assemble:
Toast the buns over the direct heat zone for 20-30 seconds. Place the burgers on the toasted buns with lettuce, tomato, and your favorite condiment to serve.
Ray Sheehan
Published Author BBQ Buddha Ray@BBQBuddha.com
JULY 2020
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