Slice onions and mushrooms and then fry until soft.
Add Salt & Pepper to taste.P.S. You may add the peppers here as well, but I prefer to leave mine raw.
In a bowl, add egg to the mince and mix with your favourite spices.P.S. Bread crumbs may also be used as a binding agent, but I prefer egg.
Separate the mince mix into 4 equal balls, and then press a hole into the middle of each using the beer can. Shape the mince around the can to form a pocket, and then slowly remove the can but twisting gently.
Fill each meat pocket with your cooked (and uncooked) ingredients. Cheese, onions, mushrooms, peppers and some more cheese in this case.P.S. Don't overfill, because you still need to close the pockets.
Close the meat pockets and wrap with streaky bacon.
Use toothpicks to secure the bacon for braaing.
Optional: If you're not cooking on indirect heat, use a lid of sorts and create some heat to get that extra crisp on the bacon.
Once your burger has reached it's desired 'doneness', remove from the fire and garnish according to taste.
Feel free to experiment and stuff your beer can burger with whatever ingredients you choose... as long as there's cheese and it's wrapped in bacon :-)Oh yes, and make sure you have your camera ready... you're gonna need it to make all your friends jealous.