BBQ Western Burger

From Jeff Mauro on the show THE KITCHEN -saw this on a tv show and wanted to try it for the last BBQ of summer. OK already a couple of variations - turns out I only had hot dog rolls not hamburger and the idea of going to the grocery store --was like NO WAY!! So we will save the carbs and go bunless -- Also had colby jack sliced so used that instead of straight cheddar - I know the picture looks messy but it was delicious!! Enjoy -the bun would have made it even better!

• 1 1/2 pounds ground chuck (80/20)
• 1 unopened beer can
• Cooking spray
• 12 slices aged yellow Cheddar 
• 1/4 cup barbecue sauce 
• 1 cup sauteed mushrooms 
• 8 slices bacon, cooked and crumbled
• 1 jalapeno, sliced thin on the bias 
• 4 onion rolls, buttered and griddled

Preheat a gas grill to medium heat (300 degrees F). Leave one side of the grill off for indirect heat.

Separate the ground chuck into 4 equal balls (about 6 ounces each). Wrap the beer can with aluminum foil and spray with a bit of cooking spray. Firmly press the bottom of the can into one of the balls, forming a "meat bowl." Gently slide out the can, then seal any cracks in the meat and make sure the sides of the bowl are even. Repeat with the remaining balls.

Place a slice of Cheddar in each meat bowl, followed by about a tablespoon of barbecue sauce, 1/4 cup of the sauteed mushrooms, some of the crispy crumbled bacon, 2 more slices of cheese and 4 jalapeno slices.

Place the burgers on the indirect heat side of the grill, close the lid and grill until the meat reaches an internal temperature of 140 degrees F and the cheese is bubbly and gooey, 20 to 30 minutes.

Place the burgers on the onion rolls, eat and enjoy!