Beer can. Bacon. Burgers. Let those words sink in a second and what thoughts come to mind? The most obvious thoughts, bacon and burgers, but where does the beer can fit in to this equation? That’s exactly what I thought when my wife mentioned it to me after coming home from work another great grilling idea. I asked her to contact the gentleman that made them and told her about them for instructions. He was happy to oblige, but over text messaging I had a hard time grasping the concept. I decided to give it a try!
Creating these isn’t difficult at all. First, take your ground beef (I suggest 80/20 to retain the moisture) and season it as if you were going to make cheeseburgers on the grill. Make a meatball between ½ and ¾ pounds. Next, take the beer can (use an opened beer for sturdiness) and begin to form the burger around the bottom of the can. I found it easier to turn the can over and form it.
Turn the can back over where the mean is now on your counter and press the can down while holding on to the meat. Press all the way until the can feels like it is hitting the counter and continue to work the burger up the side of the can. I kept the walls of the burger about ¼ of an inch thick, maybe slightly less.
Next, I took two strips of bacon and wrapped them around the burger. The first strip on the bottom flush with the counter, the second above the first. Once the bacon is secured (don’t worry, it adheres to the burger really well) I used a paper towel to grip the can and carefully slid it out of the burger. The result was a pocket beautifully wrapped with bacon. This thing wasn’t even filled with anything yet but the idea was making my mouth water!
Here is where the creativity comes in! You can fill the pocket with just about anything you want!! Think of whatever toppings you like on a burger and put them in the pocket! This is a stroke of genius!! For me and my wife’s burgers I added a couple of chunks of Velveeta cheese to the bottom of the pocket, then a couple of sliced jalapenos, a handful of caramelized onions and mushrooms, and topped it with a few pieces of colby-jack jalapeno cheese. For my son’s burger, I added a couple of piece of bacon to the bottom of the pocket, followed by chunks of Velveeta, topped with bacon bits, and topped with colby-jack jalapeno cheese.
I set up my Weber E410 gas grill for indirect cooking, and placed the burgers on for an hour and 15 minutes. I cooked them a little too much at that temp for that long as they turned out a little dry, so the next batch will only get an hour and slightly lower temps. The results, even for being a tad bit dry, where AMAZING!!!!
I let them rest for about 5 minutes and then we dove in!! After the first bite I had to ask myself “where has this thing been all my life!!??” They were that good!! With all of the possibilities that can be added to the pocket, I will definitely make these again and again!! They are a great addition to the household menu!
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