THE INGREDIENTS YOU'LL NEED:
STUFF 'EM WITH WHAT YOU LIKE..! WE USED:
Ground Chuck – 4-5 pounds 80/20
Bacon – 2 pounds regular cut PORK BELLY)
Canned Beer – 1 unopened
Buns - 6
STUFFING/TOPPINGS:
Cheese – chunked/shredded YOUR favorite will do)
Mushrooms
Beef Hash
Grilled Onions
Bell Peppers – Red/Green
Tomato – chopped
Bacon
Roast Beef
Canned Chili
BBQ Sauce
DIRECTIONS:
GETTING READY
Bring grill temperature up to 300 DEGREESFahrenheit with coals offset for indirect cooking.
Sauté mushrooms, onions, and peppers.
Heat up beef hash, chopped tomato, bacon, roast beef, and canned chili. (Or YOUR favorite toppings)
Make hamburger balls, 8 to 12 ounces each. Make sure meat is cold.
Press beer can into center of each meatball forming a pocket around the can.
Wrap bacon around each one. Should take two pieces of bacon.
Using a dishtowel, remove beer can from meatball carefully.
Do this until all meatballs have been formed.
Take stuffing/toppings and start placing inside meatball pockets. Use your favorite toppings.
Chunk cheese and place 2-3 pieces inside desired meatballs or top with shredded cheese.
Add a few dashes of hot sauce or bbq sauc
e.
MAKING
Place bacon burgers opposite hot coals for indirect cooking.
Put lid on grill and cook for one hour. (Optional – turn and rotate after 30 MINUTES)
After one hour CHECK for desired doneness.
Remove from grill.
FINALIZING
Place bacon burgers on buns.
Top with favorite condiments.
SERVING
Serve with fries, chips, cole slaw, potato salad, or grilled vegetables.
Sit back, relax, and enjoy!!
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