Fire up half of the grill by adding charcoal to one side only and preheat to 300 degrees F. Leave the other side off for indirect heat.

Sautéed mushrooms, onions, red peppers and green peppers until soft. Set aside.

Wash the beer can in hot soapy water to kill any germs or bacteria.

Form ground beef into 6 large balls using about 3/4 lb of ground beef to make each burger. Press the clean, unopened beer can into the center of the meat ball to form a bowl deep enough so you can add the fillings inside.

Wrap a slice of bacon around outer edge of burger bowl while the can is still in the burger. Gently slide out the can and mend any broken pieces together. Repeat with the remaining burgers.

Season the burger bowls on the inside and bottom and fill with sautéed mushrooms, onions, red peppers and green peppers. Can also add sliced jalapeños on top if you want.

Close grill and cook for 1 hour at 300 degrees F on indirect heat. After the hour of cooking, place a slice of cheese over top of each burger and allow to melt for about 3-5 minutes. 

Serve immediately plain, with toppings or on a bun.