The beer can burger is back! This time the monster half pound beef burger is sharing the stage with chorizo. Stuffed full of beer braised onions and peppers, topped with manchego cheese and sitting atop fresh made guacamole, there’s no room for disappointment!
WHAT YOU’LL LOVE
- Beef and chorizo blend: A pound of 80/20 ground beef mixed with a pound of fresh chorizo and crumbled cotija forms four half-pound balls with plenty of fat and spice.
- Beer-braised pepper filling: Anaheim peppers and jalapeño simmered in Modelo with 8 Second Ride Carne Asada Seasoning until just softened fill each meat bowl without turning to mush.
- Bacon wall and manchego: A slice of bacon wrapped around each bowl and a handful of grated manchego on top keep the burger together and make a melted, nutty cap.
- Two-stage cook and fresh toppings: Smoking at 275°F to 140°F, then 500°F to 160°F, is followed by guacamole, Holmes Made Marty’s Green Chile Salsa, and shredded lettuce on toasted ciabatta.
Chorizo Beer Can Burger
Tom Jackson
Rated 5.0 stars by 1 users
Category
Entree
Cuisine
American
Servings
4
Prep Time
20 minutes
Cook Time
20 minutes
Calories
1240
Experience a flavor explosion with Chorizo Beer Can Burger! Enjoy this colossal half-pound beef and chorizo patty stuffed with flavorful beer-braised onions and peppers, topped with delectable Manchego cheese and dressed with fresh guacamole. Dare to try something new and tantalize your taste buds like never before!
Ingredients
- 1 lb 80/20 ground beef
- 1 lb chorizo
- 1/4 cup cotija cheese, crumbled
-
Cattleman’s Grill 8 Second Ride Carne Asada Seasoning
- 4 slices bacon
- 1 (12 oz) Modelo (or other Mexican) beer
- 2 Anaheim pepper, stemmed, seeded, sliced
- 1 jalapeño, stemmed, seeded, sliced
- 2 cloves garlic, minced
- 1 cup manchego cheese, grated
- 4 ciabatta buns
-
Holmes Made Marty’s Green Chile Salsa
- guacamole
- iceberg lettuce, shredded
Directions
- Heat a Lodge 12” cast iron skillet over medium-high heat. Add the sliced onions and poblanos to the pan, along with the beer. Season with Cattleman’s Grill 8 Second Ride Carne Asada Seasoning. Simmer until the onions and peppers are just softened (not too soft), about 8-10 minutes. Taste and adjust seasonings, as needed.
- Preheat your Yoder Smokers YS640 pellet grill to 275°F. Mix together the beef, chorizo and cotija. Form the meat into (1/2 lb) balls. Press a beer can into the center of the ball and form a sort of bowl around the bottom of the can. Remove the can from the meat. Season the beef with Cattleman’s Grill 8 Second Ride Carne Asada Seasoning and salt. Wrap side walls of the bowl with the slices of bacon.
- Add the fillings to the inside of the “bowl.” Top with the grated manchego.
- Smoke the burger until the internal temperature reaches 140°F, about 1 hour. Turn the temperature up to 500°F and continue cooking until the internal temperature reaches 160°F. While the burger smokes you can toast your ciabatta buns. Serve the burger dressed with the guacamole, Holmes Made Marty’s Green Chile Salsa and lettuce.
Recipe Note
Recipe FAQ
What kind of chorizo should I use?
Use fresh, raw Mexican chorizo sold in bulk or in casings, not firm, cured Spanish chorizo. Fresh chorizo mixes smoothly with the beef and adds fat and spice as it cooks.
Why mix beef and chorizo?
The beef gives the burger body, and the chorizo adds fat, chile flavor, and moisture. Together they make a juicier patty than either one alone.
How do I shape the meat bowls?
Form half-pound balls, press a clean beer can into the center, and work the meat up the sides to make walls about 1/2" thick. Twist the can out gently. Wrap the can in plastic wrap first so it's easier to remove and doesn't touch the raw meat.
Why simmer the peppers only until just softened?
They keep cooking inside the burger. Pulling them while they still have some bite keeps them from turning mushy by the time the burger is done.
What internal temperature should the burgers reach?
A beef and pork mix needs to reach 160°F. Insert the thermometer through the side wall of the bowl, away from the filling, to read the meat.
Why smoke at 275°F and then raise the heat to 500°F?
The first stage gives smoke flavor and cooks the meat gently. The 500°F finish crisps the bacon and browns the outside while the burger reaches a safe temperature.
How hot is the filling?
Very hot. The melted cheese and peppers hold heat longer than the meat does, so let the burger rest for a few minutes before the first bite.
What can I use instead of manchego?
Monterey Jack, pepper jack, or Oaxaca cheese all melt well and work with the chile flavors.
Can I prepare the burgers ahead?
Yes. Shape the meat bowls and cook the filling a few hours ahead and keep them refrigerated separately. Fill the bowls and add the cheese just before they go on the grill.
How should I store leftovers?
Refrigerate within 2 hours of cooking. They keep for about 3-4 days and should be reheated to 165°F. Keep the guacamole separate, and use it within a day.
How indoor-friendly is this recipe?
4 out of 5. A 275°F oven cooks the burgers on a rack over a sheet pan, then a 500°F oven or a broiler crisps the bacon. You'd lose the pellet smoke.
Recipe Highlights
- Beef and chorizo blend: Adds fat and chile flavor.
- Beer-braised peppers: Fill the burger with a sweet, mild heat.
- Bacon wall and manchego: Hold the burger together and add richness.
- Guacamole and green chile salsa: Add fresh, bright toppings.
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Nutrition
Nutrition
- Nutrition Serving Size
- 17.71 oz
- per serving
- Calories
- 1240
- Carbs
- 25 grams
- Protein
- 79 grams
- Fat
- 95 grams
- Sodium
- 2119 milligrams
