Beer Can Burgers

Beer Can Burgers

Only the most AWESOME way to make burgers, ever! Stuffed with your favorite fillings, wrapped in bacon and slowly cooked to perfection.


  • 10 ounces ground beef per person (2 1/2 pounds for four)
  • 2 slices thin cut bacon per person (1/2 package/pound for four)
  • salt & pepper or favorite seasoning
  • Desired fillings, about 1/2 cup per burger (2 cups for four)
  • Cheese, 2 ounces cut in cubes or shredded per person (8 ounces for four)


Set up grill for Indirect Heat. (See the PDF linked in the article under Cooking Beer Can Burgers, except you’ll aim for a temperature of 300 degrees. Smoking is optional.) Alternatively, set a wire rack over a rimmed, foil-lined baking sheet and preheat oven to 300 degrees.

Form burgers into a ball. Place on cutting board and using a beer bottle (preferably) or a can press down firmly. With your hands, form beef around the bottle to a height of about 3 1/4 to 3 1/2 inches. Wrap horizontally, two slices of bacon, one to the bottom of the beef, the next just above. Carefully remove bottle and season with salt, pepper or desired seasoning.

Fill burgers with desired fillings and cook for about 50 minutes for medium. Testing by thermometer tends to be problematic. I’d suggest pulling burgers about five degrees earlier than the guide below indicates. Rarer burgers will not fully cook the bacon.

  • rare: 125 degrees (dark purple-red, just warm, tender)
  • medium rare: 135 degrees (bright purple-red, warm, tender, very juicy)
  • medium: 145 degrees (rich pink, yielding, slightly tender, juicy)
  • medium well: 155 degrees (tan with slight pink, firm, some juice)
  • well: 160 (tan to brown, no pink, chewy, little if any juice)
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