• Southwestern Beer Can Burgers

    1 vote
    Southwestern Beer Can Burgers
    Prep: 10 min Cook: 40 min Servings: 4
    by Patti Fisher
    68 recipes
    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: Fresh ground sirloin and blending that with some beef chorizo for 1 pound burgers with a nice blend of southwestern flavors. Then, grilling them. 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…


    • 2lbs. 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


    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.

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