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The Man-inator Burger
beef, beer, and pork rinds
Impress all the men and women at your next outdoor BBQ by making gourmet burgers, the Man-inator may sound like it is just for the guys but trust me it will be a hit with everyone. Not only does this burger combine lean ground beef with your favorite steak seasoning and your favorite beer, but this dish is also topped with a crunchy pork rind and gourmet cheese.
To complete your BBQ serve this burger with Sriracha Potato Salad and finish your meal off with refreshing Caramel Cream Floats.
cooking information
- Yield: 12 Burgers
- Prep Time: 10 minutes
- Cooking Time: 10-15 minutes
all ingredients
- 3 Pounds Ground Beef
- 1/2 of Your Favorite Beer
- 2 Teaspoons Steak Seasoning
- 1 Dozen Dinner Rolls
- 1 Bag of Pork Rinds
- 3 Pieces of Smoked Cheddar
recipe instruction
1. In a mixing bowl combine your ground beef, beer, and steak seasoning. Mix together until evenly combined and then form into 12 equal patties.
2. Preheat your grill. Once your grill is hot enough place your burger patties on the grill and let cook for 7 minutes. Do not touch, press or move around.
3. After the first 7 minutes, flip and let finish cooking another 3-5 minutes, or until your desired doneness.
4. Quarter your slices of cheddar. About a minute before your burgers are finished place your cheese on top of the burger and let melt.
5. To assemble the sandwich, place a pork rind on the bottom and top with the burger.
6. Serve and enjoy!
cooking tips
- I like to use buttery sandwich rolls for my burgers instead of a traditional bun. It ups your game in its presentation and also ads just the right sweet taste.
- If you can’t find smoked cheddar at your grocery store you can always substitute with sharp cheddar or a smoked mozzarella.
- Pork rinds may not get a lot of people excited, however they are perfect for this sandwich. Depending on what flavor you buy, they add a little heat and a lot of crunch.
- When you buy ground beef, I like to look for lean ground beef.
- To make sure my burgers don’t char or become brick-ettes I like to cook the burgers mostly in an aluminum pan and then for the list 2 minutes right on top of the grill for the char, smoky flavor. This also helps a lot with flair ups.
