Beer Can Bacon Burgers by Tim Spooner of The Store

The Store, which is based at Foveran on the outskirts of Aberdeen, has been passed down through four generations and is upheld by decades of hands-on farming experience and a strong vision of providing natural, good quality local produce to their customers. They house an on-site butchery, farm shop and deli, kitchen, restaurant, coffee shop and Farmer’s Grill.

Here is a recipe for Beer Can Bacon Burgers by head chef Tim Spooner, to give you a taste of what you can experience at the Farmer’s Grill this summer. 

I use The Store’s ground steak. We mince ours three times and add some of Grant, the butchers, secret ingredients. We may have cracked the perfect beef pattie for this coming summer.

Ingredients: Serves 2 for a feast, or 4 for a meal

For the burgers:

1400g cold minced beef, shaped into 250-350g patties

2 or 4 brioche burger buns 

8 rashers of bacon

List of optional topping suggestions:

Bacon

Cheese

Sautéed mushrooms

Fried or caramelised onions

Peppers

Tomatoes

Roast beef

Black pudding

Haggis

Fried chicken

Beef chilli 

Mac and cheese

Pulled beef or pork

Method:

  1. Bring the grill temperature up to 160°C with the BBQ coals offset for indirect cooking or preheat the oven to 160°C. Whichever works for you.
  2. Press a large glass or beer can into the centre of each beef pattie to form a pocket around the can. Wrap two rashers of bacon around each pattie. I tend to be more generous with the bacon, but it's up to you. Remove the can from the pattie, leaving a nice large hole.
  3. Now it's a case of filling the pocket. My perfect combination is black pudding and cheese but you can be as adventurous as you like (see suggested toppings above).
  4. Place the burgers opposite hot coals for indirect cooking, and place the lid on the grill. If oven roasting, place on a roasting tray and put in the oven. The burgers should take approximately 30 minutes, but timings can vary depending on how thick the burgers are and how well stuffed they are so just make sure the centre is piping hot.
  5. Now it’s a case of putting your beer can bacon burgers on buns and lathering on your favourite condiments!

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