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!
Chorizo Beer Can Burger
- 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 anaheims, 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
- iceberg lettuce, shredded
Purchase Items in this Recipe
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 275ºF. 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 140ºF, about 1 hour. Turn the temperature up to 500ºF and continue cooking until the internal temperature reaches 160ºF. 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.
The patties are formed around the beer can (hence the name), to create an edible bowl that’s ready to hold whatever fillings tickle your fancy!
Make sure when your beer braise the onions and peppers that you don’t take them too far. They are going to spend time in the smoker, and can finish the cooking process on the grill.
Assembled and topped with grated manchego. Ready for the smoker!
After soaking up the smoke at 275ºF, the grill is cranked up to help crisp the bacon.
After the grill, it’s just finishing touches!