There’s something fun about making beer can burgers. The moulding of the burger mixture around a beer can remind me of a craft project. Then you wrap it in bacon and stuff it with whatever your heart desires. It is very hands on.
Originally the beer can burgers were destined to be barbequed. Unfortunately the weather had other ideas and the result was baked beer can burgers. Not much fun having a BBQ in the pouring rain.
You could say that these baked beer can burgers have an Aussie influence. I couldn’t resist adding egg and pineapple. A generous wrap of bacon around the outside completed the picture. All that was missing was beetroot, but that is easily added to the side salad. Or add some beetroot to the burger if you are putting them in buns.
My super easy Chili Plum Sauce would be great with these too!
What you stuff your baked beer can burgers is only limited by your imagination. Think mushrooms, feta, fresh herbs, olives, tomato, and various other vegetables. It's endless with what you can stuff them with. Spice up the burger mixture with a touch of curry powder or other dried ground spice.
I have kept them relatively simple, but sky’s the limit!
What would you stuff your baked beer can burgers with?
Baked Beer Can Burgers
- 500 grams beef mince
- 1 cup panko breadcrumbs
- 1 egg
- 20 ml (1 tablespoon) Worcestershire sauce
- 40 ml (2 tablespoons) tomato sauce (ketchup)
- Salt a pinch
- 4 rashers bacon
- 1 onion finely diced
- 4 pineapple rings
- 4 eggs
- 120 ml (1 cup) cheddar cheese grated
- 1 beer can you could use a soft drink/soda can or cider can as well
- Pre-heat oven 180°C (360°F) and line a baking tray with baking paper.
- In a large bowl place beef mince, breadcrumbs, egg, sauces and a pinch of salt. Mix ingredients until completely combined. I find using clean hands is the best way to do this (or wear disposable gloves).
- Divide burger mixture into 4 even round portions.
- With one portion of burger mixture, flatten slightly and then squish the beer can into the mixture. Mould the burger mixture around and about 7cm (2 inches) up the side of the can.
- Wrap a slice of can around the burger and secure with some kitchen string. Remove can. Repeat with the remaining 3 portions of burger mixture.
- Sprinkle onion in the cavity of each burger, followed by a slice of pineapple.
- Break an egg on top of the pineapple slice and then top with grated cheese.
- Place burgers in the oven and bake for 30 minutes or until cooked through.
- Serve with salad or on a burger bun.
- Alternatively burgers can be cooked on a BBQ with a hood. Place burgers on a heated solid BBQ plate, under low heat. Cook for approximately 5-10 minutes and then close hood of BBQ to finish cooking until cooked through.
All measurements are Australian metric standard. All measures are level, and cups are lightly packed unless specified. 1 teaspoon = 5ml / 1 tablespoon = 20mls / 1 cup = 250ml /4 teaspoons = 1 tablespoon.
The recipe's nutritional information is an approximation based on an online calculator. It is meant solely for reference purposes. If you're looking for precise details, be sure to double-check with your own research.