One of the latest fads is beer can burgers. They’re hollowed-out burgers stuffed with whatever you like, normally wrapped in bacon. Sort of like open-faced Juicy Lucy burgers. The BBQ Pit Boys do them up right as they do a lot of things. I decided to make my own twist on them. And since I prefer sliders over full-sized burgers, I went with a smaller version, my shot glass sliders.
I stuffed these lil bad boys with sauteed mushrooms and onions, then topped them with cheddar. They were flat-out delicious. The perfect little bites!
Feel free to wrap yours in bacon and stuff them with whatever you love!
Also try my chipotle ranch sliders. They’re bigger versions of my shot glass sliders.
Shot Glass Sliders
For the stuffing
For the stuffing
- Melt the butter with the oil in a medium skillet over medium heat.
- Add the remaining ingredients and cook, stirring often, for 20 minutes or until the mushrooms are golden and the onions are softened. Remove from heat.
For the burgers
- Fire up your grill for indirect cooking.
- Divide the beef into 6 2 1/2 ounce meatballs. Pack tightly so they stay together.
- Take a shot glass and push it down into the middle of each ball, wrapping the meat around the outsides of the glass. Don’t press down so far that you puncture through the bottom – you’ll want about 1/3″ of meat all around. Push the glass down gently onto a flat surface to flatten the bottom.
- Season the patties with salt and pepper and place onto the grill over indirect heat. Grill until the meat is almost at the desired doneness, 45 minutes or longer.
- Spoon in the mushroom topping and add the cheese. Continue cooking until the cheese is melted.
- Toast buns as desired.
- Top buns with the sliders and serve.
Nutritional values are approximate.