Posted May 22, 2020
Makes four burgers:
24 ounces ground pork sausage
1 tablespoon chopped sage
¼ cup maple syrup
8 slices bacon
Your favorite barbecue rub
8 slices pepper jack cheese
4 hamburger buns or glazed donuts (sliced in half like a bun)
Your favorite canned beer. ( We prefer our new Unfiltered Wheat Mixed Pack)
Line a baking sheet or large cutting board with foil then spray it generously with cooking spray.
Mix the pork with the sage and the maple syrup. Form the meat into four balls and place them on the prepared foil. Then spray the bottom half of a beer can with cooking spray and push the can down into the pork ball, trying to center it as much as possible. The ball will flatten a bit, so build the sides back up along the beer can. Wrap the patty with two slices of bacon, using toothpicks to hold it in place. Repeat with the other burgers and refrigerate for one hour.
When you’re ready to cook, set up your grill or smoker for indirect grilling (around 300 degrees) and add soaked wood chips. Gently remove the can from the center of the burger patty. Sprinkle with barbecue rub and cook with the open side up for 30 minutes.
Place one egg inside each cup and sprinkle with salt and more BBQ rub. Cook for an additional 20 minutes. Place 2 slices of cheese on each patty and cook for 10 additional minutes. Remove from grill and allow to cool for 5-10 minutes.
Remove the toothpicks from the side of the burger patty and place on buns or donuts.