Beer Can Bacon Mushroom Swiss Stuffed Burgers - ground beef

Method

• Heat a cast iron skillet over medium heat. Reserve two slices of bacon, then dice and cook the rest in the skillet. Remove the diced bacon and set aside.
• Melt the butter in the skillet.
• Add the mushrooms, beer and BBQ Rub. Cook until liquid is gone and mushrooms are softened. Remove the mushrooms from the skillet and set aside.
• Add the onion and pinch of salt to the skillet. Turn to medium-low heat. Cook until onions are lightly browned. Stir often, and don't try to do this too quickly or over high heat or the onions will scorch.
• Preheat your oven to 350°F. While the onions cook, form two (1/2 lb) balls with the ground beef.
• Press a beer can into the center of the ball and form a sort of bowl around the bottom of the can. Remove the can from the meat.
• Season the beef with BBQ Rub. Wrap sides of the bowl with the reserved slices of bacon.
• Add the fillings to the inside of the "bowl," including half of the swiss cheese (torn into pieces).
• When the burger is filled to the top with the bacon, swiss, mushrooms and onions, top each burger with one whole slice of swiss.
• Bake or grill the burger until the internal temperature reaches 160°F, roughly 45 minutes to one hour if using the oven.
• Remove any excess liquid with a baster to allow the bacon to crisp up. While the burger bakes or grills you can toast the buns. Serve the burger dressed with the lettuce and any other condiments of your choice.