Set grill up for indirect heat. We are shooting for a grill temperature of about 275° degrees. Add a few chunks of pecan wood for smoke (optional). While the grill is heating up, divide the ground chuck into 1/2 lb patties. Press a full beer can into the middle of each, forming a cup around the bottom of the beer can. The walls of the burger should be about 1 inch high. Make sure the meat thickness is even all the way around the can so we get even cooking throughout. Wrap each burger with 2 pieces of bacon and secure with a toothpick. Dust the entire burger with Stubb’s Steak Spice Rub.
Sauté your onions and mushrooms in butter until softened. This will take approximately 5 minutes on medium heat. Place 2 slices of cheddar cheese in bottom of burger and fill with veggies. Add 1 TBS of Stubb’s Sweet Pepper Anytime Sauce to top of mixture. Place the Beer Can Burger on the grill and cook until desired doneness. These typically take between 60 and 90 minutes to cook. Once the bacon is crispy and the meat has reached your ideal level of 'PINKNESS', top with some nacho cheese and cook for 5 more minutes. Remove and place on your favorite bun along with your favorite burger condiments.