The great Canadian beer can burger


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t’s that time of year again. The barbecue is clean, the flames are hot, its time to get grill- ing!


Burgers as we all know come in many different shapes and sizes. I like to add some interesting heat to contrast with the flavours of mixed meats, typically ground beef and pork. The heat and taste depend on who is making the burgers and, of course, who is eating them. I tend to make mild-fla- voured burgers, finding the joy in the accoutre- ments – the onions, sal- ads herbs and spices. Today the challenge is the Beer Can Burger. I know right! It sounds


Ian Leatt Foodies


like it will be great, and if you give this a go, I am sure you will agree, this is an awesome burger. In doing anything on the barbecue, it is not


about flames. It is, after all, really an outdoor oven. Use it the same as you do your stove and you will never burn anything again.


Ingredients: 500 grams ground beef 500 grams ground pork 1 tablespoon Worcestershire sauce 1 teaspoon garlic powder 2 teaspoons freshly chopped oregano 1 beer can (probably empty) Freshly ground sea salt


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Freshly ground black pepper 8 slices thin bacon 4 Kaiser buns


For the filling: 1 Green Jalapeño, finely chopped 1 Red pepper, finely chopped (It is a little sweet- er making the burger that much more juicy) 1 onion, roughly chopped ½ cup finely chopped fresh basil 2 cups fresh mozzarella cheese, grated


Directions:


Place all the meat ingredients in to a large bowl and mix together thoroughly. Divide the mixture equally into four patty size


balls. Place the beer can on top of each ball and press down, then carefully wrap the meat up the sides of the can, about a ¼ way up should do the trick. Once you are satisfied and all the meat is sur- rounding the can evenly, gently twist the beer can and lift out. Now you have a holey burger. Repeat this exercise until all burgers are complete. Wrap two slices bacon around the bowl. Stuff each burger with equal amounts of everything: pepper, onion, jalapeno, fresh basil, and finishing with the mozzarella. Turn the barbecue on to a medium heat. Place the burgers on the top shelf of the barbecue and grill until burger is cooked, 45 minutes or so. Sorry no flipping this burger! Serve on Kaiser buns with lettuce, tomato and cucumber. Add to the meal with lots of salad and of course don’t forget the fries. Enjoy, the season of being outdoors is upon us. Ian Leatt is general manager of Pegasus Publica- tions and a trained chef.


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