Smoked Stuffed Burgers, Beer Can Style
They’re known as beer can burgers but I made these using a mason jar to create my pocket. Smoked stuffed burgers with half pound patties indented in the center to create a pocket. Pocket stuffed with pickles, pickled red onion, tomatoes and cheddar. Smoked at 250 over applewood to 165. Topped with a slice of cheese at the end. Toasted buttered brioche buns.
What Goes Into Stuffed Burgers
| Ingredient | Notes |
|---|---|
| Ground Beef | 2lbs of 85/15. Make 4 half pound patties. |
| Pickles | Cut thin. |
| Pickled Red Onions | For the pocket. |
| Tomatoes | Chopped or sliced. |
| Cheddar Cheese | Grate fresh for the inside and slices for the top. |
| Burger Seasoning and coarse black pepper | On the outside of the patties. |
| Applewood | For the smoke. |
| Brioche Buns and Butter | Toasted. |
| Bacon | Cooked crisp and cut into chunks. |
| Burger Sauce or Chipotle Mayo | On the bottom bun and on top of the patty. |
You’ll find exact measurements in the recipe card below.
Create a Pocket
Take your can or jar and push it down into the middle of your patty. You don’t want to push it all the way through. You want a nice deep pocket and enough meat to still have a wall around it.
This wall is what’s going to hold everything you stuff in your pocket. All those ingredients are going to be hot and juicy while smoking. Your pocket is going to be the only thing containing it all. If you push your pocket too thin on the bottom or don’t have high walls it will split while cooking and you’ll have a sad patty with juice next to it.
Half a pound may seem big for a burger. It is because we need a chunk of that to make our pocket.
Mason Jar will also work for your pocket. I used a small one. Any vessel with a flat bottom and straight sides will work.
How I Made These Stuffed Burgers
Took 2lbs of ground beef and separated into 4 half pound patties. Formed them nice and thick.
Created my pocket by pressing a small mason jar into the center of my patties.
Seasoned the outside of my patties with burger seasoning. Coarse black pepper on my meat.
Filled my pockets with sliced pickles, pickled red onions, tomatoes and shredded cheddar cheese.
Smoked at 250 over applewood to 165 degrees.
Placed a slice of cheddar cheese on top of each patty and allowed to melt before removing from the smoker.
Toasted my brioche buns with butter.
Bottom bun got sauce then bacon. Placed patty on top and topped with sauce and bun.
All times and temperatures are in the recipe card.
Bacon
Sauce, bacon then your burger.
By placing the bacon under your burger it will absorb all that juicy goodness that is going to run from your pocket when you take a bite. The bacon will stay crispy as well. If you put it on top, your cheese will melt onto it and it won’t be as crispy.
Also adds texture to the bottom bun so it won’t get mushy.
Chunk your bacon. Cook it until crisp and chop it into chunks. If you place whole pieces they will shoot out the back when you take a bite.
Author’s Notes
Stuff It With Whatever
I like 85/15 ground beef because it just keeps the burger juicier. And those are so fun to make.
You can combine any ingredients that you want inside of the burger. You can stuff it with whatever. I used applewood, it just gives it a nice sweet flavor.
These are perfect for either lunch or dinner. You can serve it with your favorite side, like a salad, or you could even do some fries or tater tots.
Miguel
Miguel’s Notes
- Use 85/15 ground beef. The fat will keep them moist.
- Leave yourself a wall when making your pocket.
- Applewood is great for beef.
- Place a slice of cheese on top of your burgers while they finish on the smoker.
- Chunk your bacon and place it under your burger.
- Fill your pocket with whatever you want! That’s the fun part.
FAQs
Do I have to use a beer can?
No I used a mason jar. You can use anything that will create a pocket.
What else can I fill my pocket with?
Anything that you enjoy on your burger. Jalapenos, sauteed mushrooms, different kinds of cheese.
Why did you cook your burgers to 165?
I cooked my ground beef to 165. Ground beef should be cooked to 160 but these were stuffed with a bunch of ingredients and I felt that taking them a bit higher was fine.
Related Recipes
- Mexican Style Smoked Burgers
- Chili Cheese Fries
- Fully Loaded Potato Wedges
- Carne Asada Loaded Baked Potatoes
My Gear
Everything I cook with lives here: linktr.ee/cooking_with_fire___
Explore More Recipes
Chicken | Beef | Pork | Seafood
Smoked Stuffed Burgers, Beer Can Style
Ingredients
Equipment
Method
- Divide the 2 lbs of ground beef into 4 half pound portions and form each into a thick patty.
- Press a small Mason jar or beer can down into the center of each patty to create a deep pocket. Do not press all the way through. Leave a solid bottom and high walls, or the pocket will split while it cooks.
- Season the outside of each patty with burger seasoning, plus coarse black pepper around the meat if you like.
- Fill each pocket with thinly sliced pickles, pickled red onions, tomatoes and freshly grated cheddar. Stuff them with whatever you like.
- Preheat your smoker to 250°F with applewood. Place the stuffed burgers on and cook until they reach 165°F internal.
- Just before pulling them, lay a slice of cheddar over each patty and let it melt on the smoker. Then remove them.
- Butter the brioche buns and toast them until golden.
- Spread sauce on the bottom bun, then the chopped bacon. Place the burger on top, add more sauce and close it with the top bun. Bacon goes underneath so it stays crisp and catches what runs out of the pocket.
- Serve hot with fries, tater tots, a salad or whatever side you like.
