BEER CAN BURGER

BEER CAN BURGER
1.4 kg ground beef
10 slices bacon
70 g pepper Jack cheese, cubed
70 g extra sharp Cheddar cheese, shredded
150 g sliced fresh mushrooms, cooked
150 g Brussels sprouts, cooked
150 g green peppers, cooked
150 g onions, cooked
Preheat the grill to 300ºF or 150ºC and setup for indirect heat.
If adding smoke, place a handful of smoker wood chips in a smoker box or some aluminum foil with holes cut out and place over the lit burner.
Divide the beef into equal portions and form large balls.
Push a can (Doesn’t have to be beer) into the ball and smash it.
Using your hand, form the meat around the can, pushing it up and evenly around the can.
Wrap two pieces of bacon around the base of the meat.
Extract the can, fill the hole with anything you want, I used cooked mushrooms, Brussels sprouts, green peppers and onions. Top with cheese, place on the grill and cook using indirect heat for 1 hour.
Recipe tested and photos: Samantha FiFi Koekemoer