Using a Can to Make a Burger

My eldest son made this new burger fad for us last weekend, and they were surprisingly good.  If you require a bun, they must be over-sized to manage the burger.  We made multiple fillings and no bun, so guests could try multiple versions.  They lack the seared exterior, but gain a smoked flavor that is a good trade-off in my book.  

1. Bring grill temperature up to 300 degrees Fahrenheit with coals offset for indirect cooking.
2. Make the fillings--we had cream cheese with poblano chilies for the pork burgers and chorizo and potatoes for the beef that were popular, but onions, peppers, and mushrooms are all popular fillings.
3. Prepare the meat as you would season it for burgers.
4. Make balls of meat, 8 ounces each. Make sure meat is cold.
5. Press a soda can into center of each meatball forming a pocket around the can.
6. Wrap bacon around each one. This helps it to stay together.
7. Remove the beer from meatball carefully.
8. Do this until all meatballs have been formed.
9. Take stuffing/toppings and start placing inside meatball pockets.
10. Top with a slice of cheese.
11. Add a few dashes of hot sauce or bbq sauce if desired

12. Place bacon burgers opposite hot coals for indirect cooking.
13. Put lid on grill and cook for one hour. (Optional – turn and rotate after 30 minutes)
14. After one hour check for desired doneness.
15. Remove from grill.