BEER CAN BREAKFAST BURGERS
Smoking is the new grilling! This Smoked Stuffed Hamburger Recipe is guaranteed to kick off a perfect morning!
Author:
Steven Raichlen
INGREDIENTS
- 1 pound pork sausage, chilled
- 1 pound ground beef, chilled
- 8 slices bacon
- Your favorite barbecue rub
- 4 large eggs
- 2 scallions, thinly sliced
- 8 oz cheddar cheese, coarsely grated
- 4 English muffins, slit and lightly buttered
- Note: Sheet pan with foil, spray oil, 1 can cold beer, toothpicks, hardwood chips (1½ cups) or chunks (2–3).
DIRECTIONS
- Mix pork and beef in a bowl. Divide into 4 equal pieces. Form into balls and place on baking sheet.
- Spray bottom of beer can. Press into each meatball to form a cup. Wrap 2 bacon slices around each and secure with toothpicks. Remove can carefully and seal cracks. Refrigerate 1 hour, then sprinkle with rub.
- Light your Pit Barrel® and install cooking grate.
- Transfer burgers (cup side up) to grate. Add wood chips. Cover and cook about 30 minutes.
- Crack an egg into each burger. Top with scallions and cheddar. Cover and cook until burgers reach 160º and eggs are set (10–15 minutes more). Grill muffins as well.
- Place burgers on muffins and serve.
RECIPE VIDEO
RECIPE NOTE
Desired Temp: 160º
