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dirtking

Beercan Bacon Burger

21 posts in this topic

So I watched the video that has been floating around the internets lately and decided to try this.  I made 2, 1 pounders (plus cheese and filling).  For filling we used morel mushrooms, ramps, onion, poblano pepper, Anaheim pepper and pepperjack.  They were real good!

 

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Wow !!!!! 

 

Now that a burger !!!

 

I think the wife would have some objections if I were to whip up one of those bad boys :)

leech~~ likes this

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Wow !!!!! 

 

Now that a burger !!!

 

I think the wife would have some objections if I were to whip up one of those bad boys :)

​Jim, I was going to say " dirtking your not married or your wife is not home right now-Right!" :)

Jim Almquist likes this

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So I watched the video that has been floating around the internets lately and decided to try this.  I made 2, 1 pounders (plus cheese and filling).  For filling we used morel mushrooms, ramps, onion, poblano pepper, Anaheim pepper and pepperjack.  They were real good!

 

20150525_130344r20150525_13052020150525_14025720150525_141425

 

That looks good! It looks good enough to risk a little artery plaque

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We split them in half and went 2 people to a burger.  So really you only were eating 1 piece of bacon and 1/2 pound a meat per person.  Still a big meal, but not as horrible as it looks.  Next time I would try to make them 3/4 pounders, but I had 2 lbs of meat so what the heill....

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How do you keep the stuff from falling out of the hole?  (haven't watched the video)

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there is a little beef on the bottom - squish a beer can into a ball of meat, form the meat around the beer can.  Wrap bacon around.  Pull out the beer can which forms the hole

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So what is a ramp?  This looks good.  My wife laughed and agreed with the Lipitor connection.  For me anyways.  I might try it anyways.  

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Beer can burger has to be my favorite burger bar none.  The OP here did a mighty fine one indeed!!!  I make mine about 8 oz.  I just use bulk burger and ball up each one rather than using a pre-made burger patty.  You can see how I made it in detail on my blog in the Smokin Hot page www.sausageheavenoutdoors.com.  The beer can burger is kind of like a Juicy Lucy but without that extra patty on top.  The great  thing about this burger is that you can put anything you like in the hole.  I have done them in my smoker and on the grill.  In the smoker I set the temp around 270 deg.  On the grill, you can do them on in-direct heat or set the burgers on the top rack if done over direct heat.  Here are some pics of some I made:  In these burgers I put carmalized onions, jalapenos, pepper jack cheese [two layers] and in the end I topped them with some cheddar cheese.  good luck.

 

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pegleg, sunniewally, Rick and 1 other like this

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Thanks for the post Reinhard, this helps push me more in the direction to make one of these artery bombs.

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Thanks Del, you are one of the members I always respected and enjoyed reading your posts.  good luck.

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I finally tried these this weekend.  I pretty much demanded my friend make them for us in exchange for another buddy and I helping put a roof on his shed during 100 Deg heat index weather!  These were outstanding and the possibilities are endless.  Kind of fun if you have company because you can create a build-it-yourself topping bar, of sorts.  They will be a re-occurring menu item in my household from now on.

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I have to give these a try soon!!

 

Love the idea of all of the goodies one can add and of course bacon!

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