Brian in the Kitchen Recipes
BRIAN IN THE KITCHEN brought to you by Stittsworth Meats
May 20 2015
Memorial Day - Beer Can Burgers
2 lbs. ground beef 93/7
1 1/2 lbs. beef chorizo
2 Tbsp. Chipotle chili powder
2 Tbsp. red peppers flakes
1 teaspoon olive oil
1/2 large sweet onion, chopped
1/2 large red onion, chopped
1/2 sweet red pepper, chopped
1/2 sweet orange pepper, chopped
1/2 sweet yellow pepper, chopped
1/2 lb. Queso Fresco (Mexican cheese)
1 15oz. can chili with beans
Bacon slices
Salsa
Shredded cheddar cheese
Blend your hamburger and beef chorizo together adding in your Chipotle chili powder and red pepper flakes to taste. Then, mold the meat into 1 pound balls. Using an empty beer can (you can use anything) wrapped in plastic wrap, work your meat around the can forming a big bowl and set aside. I set these on a oiled grate for easy transport to and from the grill. Wrap the burgers with strips of bacon and fill with your chili and a big chunk of cheese. Ready for the grill.
Put your burger on the grill. Sauté your onions and peppers and set aside. When the meat starts to firm up and the bacon is about half done top the chili with your peppers and onions. We grilled these for about 40 minutes, but this will vary from grill to grill by how hot your fire is and the thickness of your meat. You need to go by meat temperature, 165 degrees is U.S.D.A. safe for all ground meat.
Keep in mind that the meat will continue cooking for another 10 degrees after you pull it off the grill. Use an Instant Read Thermometer for checking meat temps.
When your burgers are done pull them off the grill and plate them. Topping them off with your favorite topping, ours were sour cream, salsa and shredded sharp cheddar cheese.