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Hi KKers! Well, I finally got around to remembering to snap a few pics of a cook. Now this is my take on the old beer can burger cook that has been done a million times. HOWEVER, my twist is on the meat side, the filling side, and the beer side. First the meat: This was a 50/50 mix of 90/10 burger grind and a local spicy breakfast sausage. It turned out a corking good vessel for the delivery of the stuffing. Second the stuffing: This was a mixture of sautéed diced sweet onions, green bell peppers, grape tomatoes, artichoke hearts, capers, and Chevrai (local fresh goat cheese). I helped a friend do some peppered bacon about 3 weeks back and that's what I used to surround the burgers. For the beer component, I soused the Chef with some world class beer ... Delirium Tremens and Delirium Nocturnum. I can highly recommend both. They helped form the cups in the burgers with the filling. This was a really tasty cook and my company for the evening, a beautiful young lady, was really impressed with my culinary expertise. I wasn't about to tell her otherwise and that this was a throw-together quickie! Here are a few pics. The beer: And the star of the show: Sorry about the oblong picture, Dennis but I wanted to get in the KK at the bottom of the pic and I forgot about the new format. Next time. These were really good according to my company! Enjoy!