Chef Tom takes the ultra popular beer can burger and puts a twist on it, because what would a burger with beer in the title be without beer in the recipe?
We start with bacon then cook onions and mushrooms in the rendered bacon fat (and add some good beer for extra flavor), build our enormous 1/2 lb. burger bowls, wrap them with a strip of thick cut smoked bacon and fill it up with Swiss cheese, bacon and our veggies.
Beer Can Bacon Mushroom Swiss Burger Recipe
- 1 lb 80/20 ground beef
- 4 slices Swiss cheese
- 4 oz sliced mushrooms
- 1/4 cup beer
- 1 tbsp House of Q House BBQ Rub
- 1 medium yellow onion, sliced thin
- 3 tbsp olive oil
- pinch of salt
- 1/2 lb bacon
- 2 ciabatta buns (or other hefty bun)
- lettuce, shredded
- Big Rick’s Chipotle Ketchup
Preheat your Yoder Smokers YS640 to 375°F. Preheat a cast iron skillet in the cooker. Reserve two slices of bacon, then dice and cook the rest in the skillet. Remove the diced bacon and set aside. Add the onions, mushrooms, beer and House of Q House BBQ Rub. Cook until liquid is gone and mushrooms and onions are softened.
Turn the cooker down to 275°F. Form two (1/2 lb) balls with the 80/20 ground beef. 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 House of Q House BBQ Rub. Wrap around the side of each bowl one of the reserved slices of bacon.
Add the fillings to the inside of the “bowl,” including half of the Swiss cheese (torn into pieces). When the burger is filled to the top with the bacon, Swiss, mushrooms and onions, top each burger with one whole slice of Swiss.
Smoke the burger until the internal temperature reaches 160°F. Use a digital thermometer to accurately monitor the internal temperature. While the burger smokes you can toast your ciabatta buns. Serve the burger dressed with the lettuce and Big Rick’s Chipotle Ketchup.
Purchase Items in this Recipe