BEER CAN BBQ BURGERS
A beer can is used to shape these stuffed burgers, which are loaded with grilled onions, BBQ sauce, and relish. The addition of wild rice to the meat mixture makes a substantial and satisfying patty.
PREP TIME 30 MINS
COOK TIME 20–30 MINS
MAKES 4 BURGERS
HEAT INDIRECT 400ºF (163ºC)
COOKING SURFACE CAST IRON GRATE
INGREDIENTS
1⁄2 medium white onion
2lb (1kg) ground chuck
1⁄4 cup cooked wild rice
3 tbsp sweet paprika
2 tbsp Dijon mustard
2 tbsp minced garlic
2 tbsp kosher salt, plus more as needed
2 tbsp ground black pepper, plus more as needed
9 tbsp smoky BBQ sauce, divided
4 tbsp sweet pepper relish
4 tbsp prepared horseradish
4 hamburger buns
to serve
lettuce leaves
tomato slices
onion slices
METHOD
1 Preheat the grill to 400 °F (163°C) using indirect heat with a cast iron grate installed. Place onion on the grate, close the lid, and grill until beginning to soften and char, about 7 to 10 minutes. Remove onion from the grill and dice. Set aside.
2 In a large bowl, use your hands to combine beef, cooked rice, paprika, mustard, garlic, salt, pepper, and 1 tbsp BBQ sauce. Form the mixture into 4 patties, and press a can of beer or soda into the middle of each patty to create an indentation. Season the patties with salt and pepper, and fill the indentations with the grilled onion and relish, evenly dividing the filling ingredients among the 4 patties. Top each burger with 1 tbsp BBQ sauce.
3 Place the patties on the grate, close the lid, and grill until the internal temperature reaches 155°F (68°C), about 8 to 12 minutes. Don’t move or flip the burgers.
4 In a small bowl, combine horseradish and remaining 4 tbsp BBQ sauce. Remove the burgers from the grill and let rest for a few minutes. While the burgers rest, place the bun halves cut side down on the grate and toast for 3 to 5 minutes.
5 Spread the bottom buns with the BBQ horseradish mixture. Place a patty on each bottom bun, top with lettuce, tomato, and onion, and place the top buns. Serve immediately.
Beer can BBQ burgers