Beef Beer Can Burgers - Char-Griller

Ingredients

• Light a chimney of charcoal and bring your Char-Griller grill to a temperature of 350-400°f.
• Slice the mushrooms and onions, sautè in a saucepan with butteruntil tender. Set aside.
• In a bowl, mix together the mince, egg, panko crumbs, garlic powder, salt and pepper until well combined.
• Divide the mince into 4 even portions and shape into a ball.
• Using the base of a beer can, press firmly into the mince and shape the edges up and around the can to create a well in the centre of the mince.
• Wrap 1 rasher of bacon around the exterior of each of the mince patties. Fix with a toothpick if needed.
• Fill the well of the burger patty with the mushrooms and onions, top with mozzarella.
• Place the burger patties just to the side of the coals in your barbecue but not directly over them.
• Cook for approximately 45 minutes, turning occasionally so that the patty cooks evenly, the bacon crisps on all sides and the cheese melts.
• Serve on a toasted burger bun with lettuce, tomato and your favourite barbecue sauce or condiments.
• 800g beef mince
• 4 rashers streaky bacon
• 1 egg
• ¼ cup panko crumbs
• ½ teaspoon garlic powder
• Salt & Pepper
• 1 cup grated mozzarella
• 1 onion
• 10 small button mushrooms
• Butter
• 4 large burger buns
• 1 large tomato (sliced)
• Lettuce
• Barbecue sauce