This Smoked Beer Can Burgers recipe is a simple yet delicious addition to any yard party or summer gathering. In just under an hour, you’ll have mouths watering and stomachs growling in anticipation.
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Smoked Beer Can Burgers
Although there are endless options to improve the classic burger recipe, you haven’t lived until you’ve tried the Smoked Beer Can Burgers. You can prepare this recipe exactly as described for incredible flavour, or let your creativity run wild with ingredient substitutions to create variety.
For burgers that will have everyone begging for seconds, read on
Once you see how simple these Smoked Beer Can Burgers can be, you’ll be adding them to your meal time repertoire to enjoy again and again.
How To Make Smoked Beer Can Burgers
- Step 1 – Prepare The Smoker
Using a smoker to prepare Beer Can Burgers is one of the best ways to ensure you get that intense, smokey flavour associated with good quality beef burgers.
- Step 2 – Prepare Stuffing
The stuffing you add to your Smoked Beer Can Burgers takes the recipe to the next level. On this occasion, we’re going with a simple onion, pepper and chilli stuffing but you can let your creativity run wild when you’re choosing what to include.
After heating a small amount of oil in your frying pan or skillet, add onions and peppers and sauté until the onion is clear and the pepper is tender. Add in your canned chilli to heat and mix with the other ingredients. When cooked through, remove from the heat and set aside.
- Step 3 – Prepare The Burger Mixture
When making burgers, you need to make sure that your ground beef is cold so leave it in the refrigerator until you’re ready to use it.
In a mixing bowl, combine the ground beef, salt and pepper, garlic powder and Worcestershire sauce until thoroughly combined. If there are any specific seasonings, you prefer for your burgers, add them into the mixture now.
- Step 4 – Form Your Burgers
Separate your ground beef mixture into small, palm-sized amounts. Roll them into meat balls around 8-12 ounces in weight and set aside.
Once all of the meat balls have been formed, use your beer can to lightly press into the surface of each ball. This will cause them to flatten into patty shapes whilst forming a ridge around the beer can to create a cavity for your fillings.
- Step 5 – Wrap & Fill Burgers
Wrap a slice of bacon around the outside of the burger, creating an external coating around the sides. We’ve estimated that you’d likely need two slices per burger to ensure it’s covered all the way round the sides.
Spoon your filling into the centre of the burger, allowing any leftover oil or liquid to soak into the burgers for additional flavour.
- Step 6 – Smoke Your Burgers
Place burgers into the smoker and cover for around 45 minutes. If you’d like your burgers to be seared on both sides, flip halfway through, though this isn’t a necessary step to get a thoroughly cooked Smoked Burger.
You can adjust the cooking time slightly depending on how well-done you and your guests like your burgers. If you’d like your cheese melting on the top, add your cheese slices to the top of your burger patties 10 minutes before you remove them from the smoker.
- Step 7 – Serve & Enjoy
Once your burgers are cooked thoroughly, serve on burger buns of your choice. Add a tomato slice and lettuce leaf to each, and top with your favourite condiments.
Other possible toppings for Smoked Beer Can Burgers include pickle slices, mushroom slices, bleu cheese sauce and nacho cheese sauce. The options truly are endless, so feel free to experiment with different flavours to create an incredible tasting burger every time.
For sides, experiment with dishes like Smoked Mac & Cheese, Smoked Sweet Potatoes or classic french fries to compliment your burgers.
Smoked Beer Can Burgers Recipe
- wood chips (Oak or hickory)
- Frying pan
- 1 Beer can
- Mixing Bowl
- 2 lb ground beef
- 1 onion (sliced)
- 1 red or green bell pepper
- 1 tbsp Worcestershire sauce
- 1 tsp garlic powder
- Salt & pepper
- 1 can chilli
- 8 slices of thick-cut bacon
- 4 burger buns
- 1 tomato
- Iceberg lettuce
- Cheese slices
- Preheat your smoker to 300º F (148° C).
- Using your favourite cooking oil, sauté bell peppers and onions in a frying pan until peppers are tender and onions are clear.
- Add canned chilli to the pan to heat thoroughly and set aside once warm.
- In a bowl, mix ground beef, salt, pepper, garlic powder and Worcestershire sauce together. Add any other seasonings you wish to add.
- Form the beef mixture into small balls of approx. 8-12 ounces each, or around palm-size.
- Using a beer can, lightly press into each meat ball to simultaneously flatten & add a small cavity to the center to make space for the filling.
- Wrap a slice of bacon around the sides of the burger as an external coating.
- Spoon chilli mixture into the center as a filling and top with cheese if you wish.
- Place burgers inside smoker and cover for 45 minutes. You can flip part-way through if you want your burger to be seared on both sides.
- Once cooked, remove from smoker and place in buns with your favourite salad, toppings & condiments.
Smoked Beer Can Burgers FAQs
You can flip the burgers when smoking to sear both sides, but it is not necessary to cook thoroughly. If you want to add cheese to the burger patty, place your cheese slice on the top once you have flipped the burger.
Smoked burgers may appear to be pink on the inside due to the chemical reactions that occur when the meat protein inside the beef is smoked. Pink beef burgers are still safe to consume.
There is no set temperature at which the meat stops absorbing the smoke and a number of different factors influence this. The meat protein myoglobin loses oxygen, and that can cause the smoke ring to stop growing.
Smoked meat is typically considered to be healthier than grilled meat. Researchers have found that when meat is grilled at high temperatures, some risk factors can arise, whereas when meat is smoked on low heat these risks are eliminated.