Slice your vegetables and sprinkle them with salt. Let them rest while you start your BBQ for direct grilling. After +- 10 minutes you'll see the juices pearl on the vegetables! This will enhance their taste!

Once the flame is burning start by roasting your sliced vegetables until you get some nice sear marks! Put them aside and put the platesetter inside your BBQ (If you're using a kamado). For the following steps you need indirect fire from about 150°C/300°F.

While the BBQ is getting the right temperature, mix the minced meat with the herbs and form them into balls.

Put a whole in the meatball by placing a beer bottle or beercan in the middle of the ball (See pictures in the blogpost above). To prevent your bottle from sticking to the meat you could wet the bottle a little.

Wrap some bacon around the beercan burger and carefully remove the bottle or can.

Start filling the beercan burgers with layers of mediterranean vegetables. I put 2 layers of zucchini, eggplant, sweetbell pepper and mozzarella.

Once the burgers are filled they are ready for smoking. Place them in your bbq over indirect heat at 150°C/300°F. I smoked them with lemon wood.

After a half hour add some grana padano cheese on top of the burgers and glazed them with bbq sauce (I used Smokin' jones smokey garlic).

About 1.15 h. after you put the Beercan burgers on the bbq they will be ready! Have a nice meal!