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Southwestern, Beercan Burger
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

http://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
Some of Our Ingredients

 

Southwestern, Beercan Burger
Mix the Meat

 

Southwestern, Beercan Burger
Make Your Burger Bowls

Southwestern Beer Can Burgers
A
Akorn Kamado Recipe

Southwestern Beer Can Burgers
1 Pound Bowls

 

Southwestern, Beercan Burger
Wrap with Bacon

 

Southwestern, Beercan Burger
Fill with Chili


Southwestern Beer Can Burgers
A
Akorn Kamado Recipe

Southwestern, Beercan Burger
Add Cheese

 

Southwestern, Beercan Burger
On the Akorn Kamado


Southwestern Beer Can Burgers
A
Akorn Kamado Recipe

Southwestern Beer Can Burgers
On the Akron Kamado

 

Southwestern Beer Can Burgers
Sauté Onions and Peppers Looking Good

 

Southwestern, Beercan Burger
Ready to Pull Off the Grill

 

Southwestern, Beercan Burger
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, Royall, Memphis, Traeger pellet grills, Char Griller side box smoker, Saber, Charmglow, Char-Broil, The Big Easy, Pacific Living Outdoor 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 do our recipes on any grill, even 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

http://datenightdoins.com
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Date Night Heat”, Add a Little Heat To Your Meat”
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Our Thanks To:

Country Bob’s All Purpose Sauce www.countrybobs.com
Maverick Industries, Inc. 1-800-526-0954 help@maverickhousewares.com http://www.maverickhousewares.com/ 
Green Mountain Grills LLC 1 800 603 3398 Email: info@greenmountaingrills.com http://greenmountaingrills.com/contact/
Grill Grates http://www.grillgrate.com/
Q-Stoves Outdoor Wood Pellet Patio Heaters http://www.qstoves.com/  206-909-0397 vp@qstoves.com

Briggs True Texas Sauces & Seasoning https://briggstrue.com/
Bull Rack System EarthWorks Supply 503-678-7744 http://www.earthworkssupply.com/
Don Godke’s Downdraft http://dongodkesdowndraft.com/
Butcher BBQ http://www.butcherbbq.com/
Maverick ProTemp Instant Read Thermometer (Our Store)
Wood Fired Pizza Oven https://woodpelletpizzaoven.com/

Chef of the Future  https://www.chef-ofthefuture.com/ 973 780 5895 info@chef-ofthefuture.com
Meat Rake (360)-524-2087 Email: meatrakes@hotmail.com http://meatrake.com/
Grandville’s Gourmet BBQ Sauces Steve 360 943 2861 www.grandvillesbbqsauces.com
The Smoking Wedgie Our Store: http://datenightdoins.com/store/Smokin-Wedgie-and-Sample-Packs-
Duck Fat Our Store: http://datenightdoins.com/store/Gourmet-Duck-Fat-Spray-Can-7-Ounce-Free-Shipping-

Our Cutlery Provided By:

 

http://datenightdoins.com

 

 

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This Post Has 2 Comments

  1. Those look simply amazing!
    Rib sticking greatness right there!

  2. trying these tonight – 3/4 lb patties, using hot italian sausage instead of chorizo, might add jalapenos to peppers and onions, pepper jack cheese in chili, and still top it with cheddar cheese.

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