Curated and considered for the modern primal life

The Most Epic Paleo Burger Ever Created

Posted on June 26, 2015 by Alyssa Cassidy

I've been seeing this "beer can burger" making it's way around the internet, social media apps, and foodie news and have been quite intrigued. The basis is simple- a big chunk of ground beef is formed around the bottom of a beer can, then grilled and filled with toppings for a humongo monster burger patty.

I looked at about 5 different methods of making these before I decided to to just wing it- that's usually my modus operandi when trying a new dish (cause even if it ain't pretty- I can still eat it!) 

Truth be told, this thing is a BEAST of a burger- a sure crowd pleaser, and requires no bun at all, so it's perfectly fine to dig in on this one with a a knife and fork (or your hands ;)!

You want to use quite a bit of meat for each, so you'll want to start with a large amount of ground beef. I made ONE with half a pound of beef. (I could probably share this- but I may not!) 

Here's what you'll need:

1/2 lb ground beef for each burger you want to make

2 fat pinches of Real Salt per burger 

1 tsp Spice Mix for each burger (I HIGHLY recommend Teeny Tiny Spice's Oaxacan Abodo- it's slightly spicy, and the spices work so well with cool avocado and chopped cilantro. Plus their quality is just unmatched!) 

1 egg per burger 

aluminium foil

Avocado, cilantro, and salsa to garnish 

1 empty (or full but still closed) can 

In a large bowl, combine your ground beef with spice and salt. Mix very well and form a ball with your mix. 

(You can go ahead and turn on your grill at this point! You will want to cook these over indirect heat, so maybe just turn on one side of the grill- medium should be fine!)

Take your can (my beverage of choice was store brand sparkling water- Whole30 compliant!) and push down into the ball of beef, forming the beef up around the sides of the can. You can form it better with your hands after the initial shaping. 

Place the patty on the grill and cover, cooking over indirect heat for about 20-25 minutes. I found that if I rolled up some aluminum foil and wrapped my burger, it helped keep its shape during the initial cooking process. 

Once burger is starting to look browned, make sure your burger ditch is big enough for an egg. If it isn't, you can scoop out or press down a bit on the beef to make room. Crack an egg carefully over the burger bowl then cover the grill again so that the egg can cook.

Once egg and burger are cooked to your liking, remove from heat, top with a scoop of salsa, some chunks of avocado, a nice sprinkle of fresh cilantro, and grab a handful of Jackson's Honest Chips- dinner is served! 


Posted in barbecue, bbq, cookout, fourthofjuly, grilling, meat, paleo, recipe, spice, teenytinyspice, whole 30, whole30



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