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?
- - 1 lb 80/20 ground beef
- - 4 slices swiss cheese
- - 4 oz sliced mushrooms
- - 4 tbsp unsalted butter
- - 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
Heat a cast iron skillet over medium heat. Reserve two slices of bacon, then dice and cook the rest in the skillet. Remove the diced bacon and set aside. Melt the butter in the skillet. Add the mushrooms, beer and House of Q House BBQ Rub. Cook until liquid is gone and mushrooms are softened. Remove the mushrooms from the skillet and set aside. Add the onion, olive oil and pinch of salt to the skillet. Turn to medium-low heat. Cook until onions are lightly browned. Stir often, and don’t try to do this too quickly or over high heat or the onions will scorch.
Preheat your Yoder Smokers YS640 to 275ºF. While the onions cook, 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 sides of the bowl with 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 160ºF (check the temperature using an instant read thermometer like the Maverick PT-100), roughly one hour. While the burger smokes you can toast your ciabatta buns. Serve the burger dressed with the lettuce and Big Rick’s Chipotle Ketchup.