Beer-Can Cheeseburgers


Main Dish
Beer-Can Cheeseburgers

Primary Media

Tall burger cut in half showing melted cheese, burger, lettuce, tomato and onion slices in between a sesame seed bun on a black background.

User Rating

4.58 out of 5 stars
Rate it:
12 ratings

Recipe Data


Recipe Wellness Badges


    Save Options


    Beer goes great with these cheeseburgers, but when we say beer can, we mean to use it to make an ooey-gooey cheesy center. 

    Recipe Tags

    Servings and Ingredients

    Serves 4
    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 hamburger 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
    • Aluminum foil
    • Wooden toothpicks
    • Meat thermometer


    1. 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. 

    2. 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. 

    3. 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. 

    4. 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. 

    5. To stuff burgers, spoon cream cheese-Gouda mixture in burger cups. Top with remaining shredded Hatch pepper cheese and reserved 2 tablespoons chiles. 

    6. 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 1/4 cup cream cheese mixture on bun tops and place on top to enclose sandwiches. 

    Nutrition facts


    1340 Calories per serving

    Amounts Per Serving

    • Total Fat: 100g
    • Cholesterol: 330mg
    • Sodium: 2030mg
    • Total Carbohydrates: 35g
    • Protein: 74g

    Daily Values

    Iron 40%
    Calcium 40%
    Vitamin D 0%
    Potassium 20%