Current Soundtrack: Semisonic – Closing Time
So the internet erupted a while back when the BBQ Pit Boys came out with a video for making a beer can bacon burger. It was way over the top but I thought to myself, ‘I’ve gotta do this’. So this is my version of that burger and I call it “A Vegan’s Nightmare”.
I started out by slicing up half of a green bell pepper and half of an onion I had leftover from the night before.
Then I threw them into a pan with some Canola oil and sauteed them until they were soft. (sorry no picture)
While the peppers and onions were cooling I started to work on my… ummm… beef… bowls. What I did was I divided 2 lbs. of 80/20 ground chuck into four sections. Yup 4 sections. We are making 1/2 lbs. burgers today. By the way make sure the ground beef is nice and chilled so the fat doesn’t try to melt.
Oh yeah and I also grabbed out 8 slices of traditional cut bacon. Hello pork mistress. The next step is to take the single beef ball and press a 12 oz. can into the top center of it. (Note: I don’t drink beer from a can. Most craft breweries offer bottles only and that’s what I drink when I drink beer. More importantly, I am a Kentucky Bourbon man and that’s why I drink soda.) While doing this the beef ball will crack. That’s fine, just try to keep the can going down as straight as possible. Once you’ve got the can seated at the bottom of the beef you can then mold the beef walls (erotic, I know) around the can. Kinda like this.
Hello Mr. Blurry Cam.
Now you want to grab a bacon slice and wrap it around the bottom half of the beef bowl. After wrapping it, press slightly into the beef to ensure (or is it insure…. I always confused those) it stays secured. You’ll repeat the same step with another slice of bacon but doing so on the beef on the top end of the wall. Again press it to secure it. It should look like this.
Once you have the burger wrapped in bacon it’s time to remove the can. Do this by pulling up while rotating the can at the same time. It’s 20% fat so It will release easily and not break. It should look like this, at this point.
Oh hey there. You must be Mr. Blurry Cam’s brother, Mr. Bourbon Cam.
Repeat these steps until you have all beef balls converted into bacon wrapped bowls. For me it was 4 burgers.
Now it’s time to add the tasty filling. Let’s see what we have in the fridge… Okay here’s what I came up with. The cast consists of shredded sharp cheddar cheese, sliced provolone cheese, cubed Gouda cheese, sauteed green bell peppers and onions, store bought BBQ sauce and leftover thawed pulled pork from the good ole freezer.
Don’t worry the baby’s formula in the background didn’t make the cut this time…
First, I tore the provolone cheese slices in half and fitted them into the bottom of the burger bowls.
Next, some pulled pork… naturally.
And then that Gouda. Don’t let that Gouda fool ya…. Oh, sorry. You probably aren’t a Bone Thugs fan (shame on you). I was doing a play on words (“Don’t let that Budda fool ya” from Krayzie Bone – Smokin’ Budda).
Remember the bell pepper and the onions we sauteed earlier? In they go.
Next, it’s time to DAB on ’em. Not a Cam Newton DAB but a Sean Evans from Hot Ones DAB. Just throw a few drops of BBQ sauce on your Frankenstein like this.
And then it’s time for some more pulled pork. You’re welcome.
Then we put the DAB on ’em again. Double threat.
Next… Throw some cheese on that biiii… (No? I’ll give you a hint with Rich Boy – Throw Some D’s)… Man I did a play on words (song?) in the same post. I’ve reached some type of level at this point, surely.
That’s the shredded cheddar by the way. I think we are done with our filling. I am exhausted.
Now it’s time to throw them on the cooker (grill or smoker) over indirect heat. You did get your cooker going… right? If not, throw the prepared burgers in the fridge and get your fire going.
I had my Weber Kettle going with coals to the side and threw the burgers on the indirect side with no coals underneath. I had the cooker around 250 Degrees Fahrenheit. I didn’t get a picture of me placing them on the smoker (sorry, I know it was beautiful), but here’s what they look like after spending about 1 hour on the cooker.
The bacon is starting to crisp up and the cheese is melting.
After about 15 minutes, I brushed on some warm BBQ sauce.
Another 15 minutes passed and I temped the ground chuck and it hit 155 Degrees Fahrenheit. I knew there would be some carry over heat so I pulled them and brought them into the house.
In Da House.
Let’s take a peek inside, shall we?
Lawd have mercy. Enjoy Folks.
- 2 lbs. Ground Chuck Beef, chilled
- 8 Slices of Traditional Cut Bacon
- BBQ Sauce of your choice
- Your choice of fillings such as cheese, vegetables, meats, soup, chili, etc.
- Preheat cooker to 250 Degrees.
- Divide chilled beef into 4 equal parts, creating 4 individual 1/2 lbs. mounds of beef.
- Ball each mound up and keep separated.
- Press a 12 oz can into each mound of beef forming the beef around the can.
- Wrap 2 slices of bacon around the beef mound, starting at the bottom and then up to the 2nd half. Press each bacon slice into the beef ensuring it sticks and is secure.
- Remove the can from the beef burger by pulling up and rotating the can.
- Fill each beef bowl with desired feelings.
- Add desired wood to cooker.
- Place burgers on cooker leaving space to allow smoke to penetrate the entire surface of the burger.
- Allow burgers to cook for 1 hour to 1 hour 15 minutes.
- Apply BBQ Sauce to burgers.
- Allow burgers to cook for 15 minutes.
- Remove burgers from the cooker and allow to cook for 10 minutes tented with foil.