Southwestern Beer Can Burgers have been trending lately, and we wanted to give the idea a Southwestern twist. We started with high-quality ground sirloin and blended it with beef chorizo to create one-pound burger bowls packed with bold flavors. Grilled on our Akorn Kamado, these turned out incredible.
Patti and I reserve one night each week as our date night. We usually cook on our Green Mountain wood pellet grill/smoker, though sometimes we cook inside and dine on the patio. Our outdoor space is comfortable and cozy—patio heater, soft lights, candles, lanterns, and surround sound. We enjoy a glass of wine or a strawberry margarita, good food, music, and occasionally a dance.
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Southwestern Beer Can Burgers — An Akorn Kamado Recipe
Prep Time: 10 minutes
Cook Time: about 40 minutes at 400°F (205°C)
Grill: Akorn Kamado
Charcoal: Lump
Ingredients: Southwestern Beer Can Burgers
- 2 lbs ground beef (93/7)
- 1½ lbs beef chorizo
- 2 tbsp chipotle chili powder
- 2 tbsp red pepper flakes
- 1 tsp olive oil
- ½ large sweet onion, chopped
- ½ large red onion, chopped
- ½ sweet red pepper, chopped
- ½ sweet orange pepper, chopped
- ½ sweet yellow pepper, chopped
- ½ lb Queso Fresco (Mexican cheese)
- 1 (15 oz) can chili with beans
- Bacon slices
- Salsa fresca
- Shredded cheddar cheese
Directions: Southwestern Beer Can Burgers
In a large bowl, combine the ground beef and beef chorizo. Add chipotle chili powder and red pepper flakes to taste, mixing thoroughly. Form the mixture into one-pound balls.
To shape each burger bowl, wrap a clean tuna can (or similar can) in plastic wrap and press the meat around it to form a deep bowl. Place the formed bowls on an oiled grate or tray for easy transfer. Wrap each burger bowl with strips of bacon.
Fill each bacon-wrapped bowl with a generous spoonful of chili and add a chunk of Queso Fresco or another cheese of your choice. Prepare the onions and peppers by sautéing them in a little olive oil until softened, then set them aside.
Place the burgers on the grill over indirect heat at about 400°F (205°C). When the meat firms up and the bacon is about halfway cooked, top each burger with the sautéed peppers and onions and additional cheese if desired. Cook until the internal temperature reaches 165°F (74°C) for safety. Cooking time will vary by grill and thickness, but plan roughly 35–45 minutes. Remember the meat will rise a few degrees after removing from the grill.
Remove the burgers from the grill, let them rest briefly, then plate and top with sour cream, salsa fresca, and shredded sharp cheddar if you like.
Step-by-step photos
About our Recipes
We prepare our recipes on the patio, where we keep a variety of grills and smokers. Our methods suit pellet grills, gas, wood, and charcoal—many recipes translate across different equipment. The key to successful results is time and temperature. While you can adapt recipes for oven or slow cooker use, outdoor cooking adds distinct flavors that are worth preserving.
A recipe should guide, not limit. Feel free to adapt seasonings, fillings, and cooking times to match your taste and equipment.
Live your passion and do what you love,
Ken & Patti
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