Some people are starting to wonder if the Big Green Egg should be limited to grilling. But there’s another use for it: making beer can burgers on top of a grate in the cooking chamber. Here’s how you can make your own at home!

The “beer can burger big green egg” is a recipe that many people are familiar with. The burgers are made on the Big Green Egg, which allows for an even cooking temperature and easy cleanup.

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Beer can burgers are really simple to prepare and certainly a “Mans” burger! On the Big Green Egg, beer can burgers are fantastic because you can customize them with all of your favorite toppings and seasonings.

Try these Beer Can Burgers on The Big Green Egg if you’re searching for a nice heart stopping burger.

Ingredients

  • Ground beef (80/20 ground beef works well for me)
  • Bacon
  • Dizzy Pig’s Cow Lick (or any other preferred seasoning)
  • Colby Jack Cheese in Blocks
  • Onion, yellow (or Red)
  • Mushrooms

You can use anything you want instead of ground beef and bacon to create amazing Beer Can Burgers on The Big Green Egg. Green pepper, red pepper, red onion, bacon, and so forth…

How to Prepare Beer Can Burgers on the Big Green Egg

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On the Big Green Egg, the Beer Can Burgers are cooked indirectly using the plate setter, also known as the Conveggtor. For this meal, set the Big Green Egg at 300 degrees.

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With the feet facing up, place the lump coal in the plate setter / Conveggtor.

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Although it is not always essential, I usually include a drip tray to assist keep the plate setter / Convector clean.

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For the Beer Can Burgers, add the grate and heat the Big Green Egg to 300 degrees.

How Do You Make Beer Can Burgers on Your Big Green Egg?

Saute Mushrooms, onions & whatever else you’d like preparation

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2 Tablespoons Olive Oil and 2 Tablespoons Butter in a sauce pan Heat until the butter has melted. Once the butter has melted, add the other Ingredients and continue to cook until done. I suggest adding some red wine for added taste.

Preparation of Beer Can Burgers

Make two 1/2-pound burger meat balls.

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Simply push a beer can (or a can of pop) into the meat, crushing it. To avoid cutting the bottom out of the burger, stop just short of slicing all the way through.

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It’s time to create the patty after you’ve gotten the beer can into the burger without going all the way through. Compact the burger against the beer can as you go around the base.

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It’s now time to add bacon to the beer can burger. The bacon not only adds taste, but it also helps the beer can burgers maintain their form during cooking. Wrap a single slice of bacon around the bottom of the beer can burger and serve.

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Then, around the top of the beer can burger, put a second slice of bacon. Make sure the centre section of the second piece covers the first piece’s seam. This will keep everything together as it cooks on the Big Green Egg.

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The beer can should now be removed from the burger. Simply twist the beer can softly without dragging it up or down to do this. It will come loose from the burger, allowing you to remove it from the beer can burger.

While you finish cooking the burger, break open the ice cold beer, pour it into a cup, and enjoy it. One thing to keep in mind is to avoid contaminating the can’s mouth with uncooked meat.

If you’re not sure, just wash the can’s mouth with dish soap before eating.

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This is where you may let your imagination go wild with the beer can burgers. I’ve kept this recipe basic, but feel free to add your favorite Ingredients. Colby Jack cheese, chopped up from a block, should be added to the burger.

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Sauteed Mushrooms and onions were added.

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Season with your preferred burger seasoning (this is also good if you do it prior to the Ingredients being added in the middle of the burger). Cow Lick from Dizzy Pig is my favorite. If you haven’t tried it before, this versatile spice is a must!

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Another layer of Colby Jack cheese should be added. Either repeat the procedure for the next Beer Can Burger on the Big Green Egg, or personalize it for a friend or significant other…

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All set to go The Big Green Egg, along with two simple ones for the kids.

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Getting the egg’s first beer can burger.

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Then there’s the second…

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They’re done after around 40 minutes.

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Enjoy the Beer Can Burgers from the Big Green Egg!

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Remember to give comments, pin, and share! I hope you and your family appreciate this dish as much as we do!

Here’s a little video that shows you how I made these burgers.

 

15-minute prep time

Time to prepare: 40 minutes

55 minutes in total

Beer can burgers are really simple to prepare and certainly a “Mans” burger! On the Big Green Egg, beer can burgers are fantastic because you can customize them with all of your favorite toppings and seasonings. Try these Beer Can Burgers on The Big Green Egg if you’re searching for a nice heart stopping burger.

Ingredients

  • Ground beef (80/20 ground beef works well for me)
  • Bacon
  • Dizzy Pig’s Cow Lick (or any other preferred seasoning)
  • Colby Jack Cheese in Blocks
  • Onion, yellow (or Red)
  • Mushrooms
  • Alternatively, any additional ingredients you choose

Instructions

  1. Set up the BGE for indirect cooking with the plate setter / convert”egg”to facing up. Adjust the BGE to about 300 degrees (drip pan on the plate setter is also recommended).
  2. Begin by sautéing the mushrooms and onions (or any other condiment you’re using) in a large skillet. In a sauce pan, heat a little extra virgin olive oil or butter, then add all of the ingredients and cook until soft.
  3. Begin by making a 1/2-pound ball of 80/20 meat for the burgers. Place a beer can on top and push down forcefully, stopping just short of going all the way through the bottom. Wrap the burger with two strips of bacon and wrap it around the outside of the beer can.
  4. Twist the beer can out of the newly created can mold. Fill with all your favorite toppings and in this case includes some Cow Lick Seasoning, Sauteed Mushrooms & Onion and Colby Jack Cheese.
  5. Cook for around 40 minutes on the BGE with the beer can burgers (always check the internal temperature of the meat prior to pulling and eating). Enjoy!

Notes

I also suggest placing the buns open facing down on the BGE towards the end to give them a little crunch before plating.

The “burger to bun ratio” is a question that many people have been asking. It is important to know how much meat you should use, and what type of buns you should use for your burgers.

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