Bacon Cheeseburger Bombs
Delicious pockets of juicy beef, crispy bacon, and gooey cheese wrapped in tender dough.
Servings: 4 servings
Equipment
- Skillet
- Baking Sheet
- Parchment Paper
- Mixing Bowl
Ingredients
Meat and Cheese
- 1 pound Ground Beef
- 1 teaspoon Salt
- 1/2 teaspoon Black Pepper
- 1/2 teaspoon Garlic Powder
- 1/2 teaspoon Onion Powder
- 8 ounces Cheddar Cheese, cut into cubes
- 12 slices Bacon
Dipping Sauce
- 1/2 cup Mayonnaise
- 2 tablespoons Ketchup
- 2 tablespoons Sweet Pickle Relish
- 1 teaspoon White Vinegar
- 1 teaspoon Sugar
- 1/4 teaspoon Salt
- 1/4 teaspoon Paprika
Miscellaneous
- as needed Toothpicks For securing the bombs.
Instructions
- Preheat your oven to 375°F (190°C).
- In a large skillet, brown the ground beef over medium-high heat. Season with salt, black pepper, garlic powder, and onion powder. Cook until fully browned, about 5-7 minutes.
- Remove the skillet from heat and let the cooked beef cool slightly.
- While the beef cools, cut the slices of bacon in half and start wrapping each cube of cheddar cheese with a slice of bacon, securing it with a toothpick if necessary.
- Once the beef has cooled, take a tablespoon of the beef mixture and flatten it in your hand. Place a bacon-wrapped cheese cube in the center and fold the beef around it, forming a ball.
- Repeat until all the beef and cheese have been used.
- Place each bomb onto a baking sheet lined with parchment paper.
- Bake in your preheated oven for 20-25 minutes or until the bacon is crispy and the meat is cooked through.
- While the bombs are baking, whisk together all the dipping sauce ingredients in a small bowl and set aside.
- Once the bombs are ready, let them cool slightly before serving them with the dipping sauce alongside.
Notes
Leftover Bacon Cheeseburger Bombs can be stored in an airtight container in the refrigerator for up to three days. To reheat, place them in the oven at 350°F (175°C) for about 10-15 minutes, or until warmed through.