Sunday, 17 July 2016

Beer Can Burgers

These can be cooked on the barbecue or in the oven: the barbecue is best as it gets a nice char on the bottom.


  • 500g minced beef, about 15% fat is best
  • 8 rashers of streaky bacon
  • 1 onion, thinly sliced
  • 2 tbsp sunflower oil
  • 4 or 5 medium sized mushrooms, cut in half and sliced
  • 1 beef stock cube
  • 1 red pepper, cut into small strips
  • 100g of finely grated Emmental (or other Swiss-style cheese)


  1. Season the mince with salt and pepper (the salt will help to keep the shape of the cup) and divide into quarters
  2. Take each quarter of the meat and shape around the bottom of a chilled, but unopened, beer can
  3. Wrap two strips of streaky bacon around the sides of the beef while it is still on the can
  4. Carefully slide the beef and bacon off the can and place carefully on a plate
  5. Repeat for the remaining three portions of mince
  6. Place the cups in the fridge and chill for at least an hour
  7. When you're ready to cook the burgers, heat your barbecue to a low setting or put the oven on to 150 degrees
  8. Fry the onion in the sunflower oil in a frying pan over a medium heat for a couple of minutes
  9. Add the mushrooms and beef stock cube and fry for a couple more minutes
  10. Add the pepper and stir well, frying for a further couple of minutes
  11. Take the beef cups out of the fridge and distribute the vegetable mix between them
  12. Top each beef cup with the finely grated cheese
  13. Carefully place on the barbecue grill and close the lid (or on a baking tray in the oven)
  14. Cook for about 10 minutes, or until the cheese is melted and the beef and bacon look cooked
  15. Serve on burger buns with a dollop of tomato chutney

Serves 2

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