Preheat a charcoal or gas grill for direct cooking over high heat (500 degrees). Rub Hatch chiles with canola oil. Grill for 5 to 7 minutes or until blistered and slightly charred. Remove from grill and place in a glass bowl. Tightly cover with plastic wrap; set aside.
Beer goes great with these cheeseburgers, but when we say beer can, we mean to use it to make an ooey-gooey cheesy center.
Want step-by-step instructions? Follow along with this how-to.
Servings and Ingredients
|4 Hatch chile peppers|
|Hy-Vee canola oil|
|2 lbs. 80% lean ground beef|
|1 tsp. Hy-Vee salt|
|1 tsp. Hy-Vee black pepper|
|8 slice(s) thick-sliced Hy-Vee double-smoked bacon|
|1 (8-oz.) pkg. Hy-Vee cream cheese, softened|
|1 (8-oz.) pkg. Hatch pepper Cheddar cheese, shredded; divided|
|4 oz. smoked Gouda cheese, shredded|
|4 Hy-Vee Bakery sesame seed hambugrer buns, split and toasted|
|Butterhead lettuce leaves, for serving|
|Tomato slices, for serving|
|Red onion slices, separated into rings; for serving|
Things To Grab
- Charcoal or gas grill
- Glass bowl
- Plastic wrap
- Beer can
- Wooden toothpicks
Prepare grill for indirect cooking over low heat (250 degrees). Combine beef, salt, and pepper in large bowl. Be careful not to overmix. Form 4 meatballs.
Tightly cover the bottom and sides of a beer can with foil. Form burgers by pressing the beer can into each meatball to form a cup. If necessary, press the meat one-third up the side of the beer can. Wrap 2 slices of bacon around each burger cup; skewer together with wooden toothpicks. Gently twist beer can to remove from meat.
Peel, seed, and chop Hatch chiles; set aside 2 tablespoons chiles. Cobine remaining chiles, cream cheese, and half of shredded Hatch pepper cheese; set aside ¼ cup cream cheese mixture. Stir Gouda cheese into the remaining cream cheese mixture.
To stuff burgers, spoon cream cheese-Gouda mixture in burger cups. Top with remaining shredded Hatch pepper cheese and reserved 2 tablespoons chiles.
Place a sheet of heavy foil on grill rack. Grill burger cups on foil for 35 to 45 minutes or until meat reaches 160 degrees and cheese I smelted. To assemble burgers, place lettuce on bun bottoms. Top with burgers, tomato, and red onion. Spread the reserved ¼ cup cream cheese mixture on bun tops and place on top to enclose sandwiches.
Amounts Per Serving
- Total Fat: 100g
- Cholesterol: 330mg
- Sodium: 2030mg
- Total Carbohydrates: 35g
- Protein: 74g
Hy-Vee Seasons Magazine August 2021