Beer can burgers

As I mentioned in my earlier blog, beer can burgers were popular in the Spring of 2015. Social media became so saturated with Beer Can Burger posts that many good cooks avoided posting these recipes! They can be difficult to actually eat as a burger, so they are often served as stuffed hamburger steaks. A great idea is to saute’ a variety of fillers such as chopped mushrooms, onions, peppers, or bacon pieces plus small cubes of cheeses, letting people individualize their own stuffings.

It takes about 1/2 lb of ground beef for each burger. Shape it into a ball, then push a beer (or soda) can into the middle of the ball, shaping it up carefully around the can.

Wrap a slice of bacon around the base of the burger (some actually press the burger up high enough on the can for 2 slices of bacon). Remove the can, making sure the bottom of the hole is covered with meat and doesn’t have a potential leak spot. Season the burgers with your hamburger rub or seasoning of choice.

Stuff the inside with the previously sautéed chopped onions, peppers, mushrooms, bacon pieces or small cubes of cheese. Cover with shredded cheese or drape some thin slices of cheese over the top.


Cook indirect at about 300-350* for a hour or until the internal temp of the meat reaches 160-165*. Baste with BBQ sauce, if desired, toward the end of the cook.

Serve on buns or eat like a stuffed hamburger steak.

Misippi Egger
(Clark Ethridge)


Serves 4

2 lbs ground chuck (80/20)
Onions, mushrooms, peppers, bacon, etc (chopped) for stuffing
Small cubes of cheese for stuffing (option)
Shredded cheddar, mozzarella, pepper jack or thinly-sliced cheese for topping
Favorite rub or seasonings for hamburgers
Favorite BBQ sauce (option)

(1) Saute’ the veggies separately for use as fillings.
(2) Divide the ground beef into 4 portions and mold into 4 balls. Press a beer or soda can into the middle of the meat and carefully shape around the can.
(3) Wrap a slice of bacon around the meat (if you push the meat up higher on the side of the can, you can add another slice of bacon). Secure the bacon with a toothpick.
(4) Carefully remove the can, taking care to maintain the bowl created and making sure the bottom has no areas that might leak.  Place the previously sautéed veggies and/or bacon pieces plus any small cubes of cheese into the bowl, then top with shredded or slices of cheese.
(5) Cook indirect at 350* until the bacon is crisp and the internal temp of the meat is 160-165*.
(6) Serve as a hamburger steak or with a bun and condiments.

6 thoughts on “Beer can burgers”

  1. Hi Clark For Phase 1 IP just curious, did you use 93/7 ground sirloin for your burgers? Wondering if I can sub a wide slice of zucchini or eggplant around the base instead of bacon then fill with the chopped veggies. Looks great!

    1. 90/10 or 93/7 (harder to find) will work fine, since most of the fat drips out while on the grill. For Phase 1, the bacon and cheese can be left off, though a slice of zucchini or eggplant might be a good idea! It would likely need a couple of toothpicks to hold it on, since it would hard to get a slice long enough to go all the way around.

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