Chef Tom takes the ultra popular beer can burger and puts a twist on it, because what would a burger with beer in the title be without beer in the recipe? Full recipe: https://www.atbbq.com/thesauce/recipes-beer-can-bacon-mushroom-swiss-burger/
We start with bacon then cook onions and mushrooms in the rendered bacon fat (and add some good beer for extra flavor), build our enormous 1/2 lb. burger bowls, wrap them with a strip of thick cut smoked bacon and fill it up with swiss cheese, bacon and our veggies.
The burgers go on the smoker, which is set at 275ºF, until they hit an internal temp of 160ºF and we slap the monster burgers between fresh baked buns and the world rejoices.
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