Southwestern Beer Can Burgers

Southwestern, Beercan Burger, wood pellet, grill, BBQ, Smoker, Recipe

Southwestern Beer Can Burgers

Southwestern Beer Can Burgers, we have been seeing folks post their beer can burgers for the last few weeks, all of them looking good. We wanted to take it to the next level by adding a “Southwestern” twist to it. We started with the very best ground beef: Zaycon Fresh ground sirloin and blending that with some beef chorizo for 1 pound burgers with a nice blend of southwestern flavors. Then, grilling them on our Akorn Kamado… OFF THE HOOK!!!

Patti and I have set one night a week just for us. It’s our date night. We usually put something special on our Akorn Kamado, but sometimes we cook inside. We always eat outside on our patio where it is very comfortable with a rainforest theme. Wood Pellet Patio Heater, little lights, candles, lanterns and surround sound. We enjoy a little wine, or strawberry margaritas using frozen strawberries for ice, good food, music and sometimes a dance or two…

Southwestern Beer Can Burgers
A Akorn Kamado Recipe

Prep Time: 10 minutes
Cook Time: 40 minutes @ 400 degrees (205C)
Grill: Akorn Kamado

Charcoal: Lump

Southwestern Beer Can Burgers
A Akorn Kamado Recipe

Prep Time: 10 minutes
Cook Time: 40 minutes @ 400 degrees (205C)
Grill: Akorn Kamado

Charcoal: Lump

https://datenightdoins.com/southwestern-beer-can-burgers-video/

Ingredients: Southwestern Beer Can Burgers

  • 2lbs. Zaycon Fresh ground beef 93/7
  • 1 ½ lbs. beef chorizo
  • 2 Tbsp. Chipotle chili powder
  • 2 Tbsp. red peppers flakes
  • 1 teaspoon olive oil
  • ½ large sweet onion, chopped
  • ½ large red onion, chopped
  • ½ sweet red pepper, chopped
  • ½ sweet orange pepper, chopped
  • ½ sweet yellow pepper, chopped
  • ½ lb. Queso Fresco (Mexican cheese)
  • 1 15oz. can Stagg chili with beans
  • Bacon slices
  • Salsa fresca
  • Shredded cheddar cheese

Southwestern Beer Can Burgers
A Akorn Kamado Recipe

Directions: Southwestern Beer Can Burgers

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 a large tuna 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 (74c) 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. I use a Maverick ProTemp 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.

Southwestern Beer Can Burgers
A Akorn Kamado Recipe

Southwestern, Beercan Burger, wood pellet, grill, BBQ, Smoker, RecipeSome of Our Ingredients

Southwestern, Beercan Burger, wood pellet, grill, BBQ, Smoker, RecipeMix the Meat

Southwestern, Beercan Burger, wood pellet, grill, BBQ, Smoker, Recipe

Make Your Burger Bowls

Southwestern Beer Can Burgers
A Akorn Kamado Recipe

Southwestern Beer Can Burgers kamado pellet grill recipe BBQ smoker1 Pound Bowls

Southwestern, Beercan Burger, wood pellet, grill, BBQ, Smoker, RecipeWrap with Bacon

Southwestern, Beercan Burger, wood pellet, grill, BBQ, Smoker, RecipeFill with Chili

Southwestern Beer Can Burgers
A Akorn Kamado Recipe

Southwestern, Beercan Burger, wood pellet, grill, BBQ, Smoker, RecipeAdd Cheese

Southwestern, Beercan Burger, wood pellet, grill, BBQ, Smoker, RecipeOn the Akorn Kamado

Southwestern Beer Can Burgers
A Akorn Kamado Recipe

Southwestern Beer Can Burgers kamado pellet grill recipe BBQ smokerOn the Akron Kamado

Southwestern Beer Can Burgers kamado pellet grill recipe BBQ smokerSauté Onions and Peppers Looking Good

Southwestern, Beercan Burger, wood pellet, grill, BBQ, Smoker, Recipe

Ready to Pull Off the Grill

Southwestern, Beercan Burger, wood pellet, grill, BBQ, Smoker, Recipe

Let’s Eat!!!

About our Recipes

We do our recipes on our patio where we have a lineup of grills, including Green Mountain, Sawtooth, Louisiana, Memphis, Royall, Traeger pellet grills, Char-Griller, Saber, Charmglow, Char-Broil, The Big Easy, Pacific Living Pizza Oven, Lodge Sportsman’s, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles are healthy and low fat and will fit pelletheads, gas, natural wood and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.

The important thing to keep in mind is TIME & TEMPERATURE. You can even do some of them in the oven or crock pot, but, then you lose all the flavors you get from cooking outdoors. But sometimes it does rain.

Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste. Take it and run with it….

Live your Passion and Do What You Love
Ken & Patti

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And Checking Out Our New Date Night Seasoning

Date Night Butt Rub

Date Night Heat”, Add a Little Heat To Your Meat

Date Night Gourmet Steak Seasoning“.

Our Thanks To:

Our new “Date Night Doins Seasoning”
https://datenightdoins.com/date-night-rub/

Country Bob’s All Purpose Sauce
www.countrybobs.com

Maverick Industries, Inc.
1-800-526-0954
help@maverickhousewares.com
http://www.maverickhousewares.com/ 

Grill Grates
http://www.grillgrate.com/ 

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Southwestern Beer Can Burgers
Recipe Type: Burger
Cuisine: American
Author: Chef Ken
Prep time:
Cook time:
Total time:
We have been seeing folks post their beer can burgers for the last few weeks, all of them looking good. We wanted to take it to the next level by adding a “Southwestern” twist to it. We started with the very best ground beef: Zaycon Fresh ground sirloin and blending that with some beef chorizo for 1 pound burgers with a nice blend of southwestern flavors. Then, grilling them on our Akorn Kamado… OFF THE HOOK!!!
Ingredients
  • 2lbs. Zaycon Fresh ground beef 93/7
  • 1 ½ lbs. beef chorizo
  • 2 Tbsp. Chipotle chili powder
  • 2 Tbsp. red peppers flakes
  • 1 teaspoon olive oil
  • ½ large sweet onion, chopped
  • ½ large red onion, chopped
  • ½ sweet red pepper, chopped
  • ½ sweet orange pepper, chopped
  • ½ sweet yellow pepper, chopped
  • ½ lb. Queso Fresco (Mexican cheese)
  • 1 15oz. can Stagg chili with beans
  • Bacon slices
  • Salsa fresca
  • Shredded cheddar cheese
  • See Video: https://datenightdoins.com/southwestern-beer-can-burgers-video/
Instructions
  1. 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 a large tuna 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.
  2. 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 (74c) is U.S.D.A. safe for all ground meat.
  3. Keep in mind that the meat will continue cooking for another 10 degrees after you pull it off the grill. I use a Maverick ProTemp Instant Read Thermometer for checking meat temps.
  4. 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.

 

 

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