Bacon Cheeseburger Bombs Recipes

Steps:

• Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
• In a large saute pan over medium heat, cook bacon until crisp, about 3-5 minutes. Drain on a towel-lined plate. Drain all grease from pan except 1 tablespoon.
• Return pan to medium heat and cook onions and garlic until softened, about 3-5 minutes. Stir in the ground beef and cook, stirring occasionally, until no longer pink, about 5 minutes. Stir in the worcestershire sauce, diced tomatoes, cream cheese, relish, scallions, crisp bacon, salt and pepper. Cook until cream cheese is melted, then remove from heat and let cool.
• Unroll the pizza dough and cut into 18 squares. Working with one at a time, place about 2 teaspoons shredded cheddar cheese into the center of the dough, then top with about a tablespoon of the beef mixture. Top with a teaspoon of cheddar cheese. Pull the corners of the dough up to meet in the middle and pinch to close. Place the dough, seam side down, about 2 inches apart on prepared baking sheet. Repeat with remaining ingredients.
• Brush the tops with beaten egg and sprinkle with sesame seeds. Bake for 25 minutes until golden. Serve on a bed of shredded lettuce with relish, mustard and ketchup on the side.

Steps:

• Preheat a grill for high heat.
• Place bacon in a large skillet over medium heat. Fry, stirring occasionally. When the bacon is almost done, add the onion. Cook until the bacon is crisp, and the onion is tender. Remove onion and bacon from the pan with a slotted spoon, and transfer to a food processor. Pulse a couple of times to chop finely. Do not puree. Pour into a large bowl, and mix with steak sauce and ground chuck using your hands. Form into 16 patties.
• Place patties on the grill, and cook for 5 minutes per side, or until well done. Place a slice of cheese on top of each one during the last minute.

Steps:

• Separate dough into 8 biscuits. Cut each biscuit in half; press with hands into circle about 3 inches in diameter.
• In center of each biscuit round, place 2 tablespoons cooked ground beef (or 1 meatball) and 1 cube of cheese. Wrap dough to completely enclose beef and cheese; pinch seams to seal.
• For the Fried Version: Wrap each stuffed "bomb" with 1 bacon slice; gently secure loose bacon with toothpick by inserting it through bacon and halfway into "bomb." In 3-quart heavy saucepan or deep fryer, heat oil to 350°F Fry stuffed "bombs" 4 to 5 minutes or until dough is golden brown on all sides. Place on paper towels to cool. Repeat with remaining "bombs". Serve warm with ketchup and mustard, if desired.
• For the Baked Version: Heat oven to 400°F Place bacon on foil-lined cookie sheet with sides. Bake about 8 minutes to partially cook bacon. Wrap each stuffed "bomb" with 1 slice partially cooked bacon slice. Place bacon wrapped dough 2-inches apart on two foil-lined cookie sheets with dough seam side down. Bake 13 to 15 minutes or until golden brown. Serve warm with ketchup and mustard, if desired.

Steps:

• Place a pizza stone on the center rack of the oven and preheat the oven to 500 degrees F. Line a baking sheet with parchment paper and place it on top of the pizza stone.
• In a small skillet or pot, warm the olive oil over medium heat until very warm to the touch. Add the rosemary, thyme, red pepper flakes and garlic. Remove from the heat and let cool slightly. Stir in the parsley and season to taste with salt.
• In a medium skillet over medium-low heat, cook the bacon until crispy, turning occasionally, about 10 minutes. Drain on a paper towel-lined plate, then crumble.
• Lightly dust a work surface with flour. Flatten and shape each piece of dough into a 3 1/2-inch round.
• Spread 1/4 teaspoon tomato paste in the center of a round, leaving a small border around the edge. Tear a basil leaf into pieces and add to the center, along with about 1 teaspoon of bacon. Top with 3/4-ounce (about 1 heaping tablespoon) mozzarella. Sprinkle with a pinch of salt and some red pepper flakes. Very lightly brush the circumference of the dough with water. Bring the edges of the round towards the center, lightly pleating to form a tight enclosure, and pinch to seal. Using a metal skewer dipped in flour, make a hole in the center of the dough to create a steam vent. Place on a sheet of parchment and repeat with the remaining dough and fillings. Remove the hot baking sheet from the oven, then transfer all the dough balls to the hot baking sheet, spacing them 2 inches apart. Brush them liberally with the herb oil.
• Transfer the baking sheet to the pizza stone and bake, 5 minutes. Rotate the pan and bake until golden brown, about 5 minutes more. Brush with herb oil and serve immediately with marina sauce and the remaining herb oil for dipping.

Steps:

• For the dressing: Whisk the mayonnaise, ketchup, horseradish, coconut aminos, hot sauce and paprika together in a small bowl.
• For the salad: Place the bacon in a medium skillet over medium-low heat. Cook, turning occasionally with tongs, until the bacon is golden, 10 to 12 minutes. Transfer to a plate.
• Add the onions to the same skillet with the bacon fat, sprinkle with 1/4 teaspoon salt and cook, stirring occasionally, until the onions are golden brown, watching carefully and stirring more often toward the end of cooking time to prevent burning, 12 to 15 minutes. Using tongs, transfer the onions to a bowl and cover to keep warm.
• Add the beef to the same skillet with the remaining fat, sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper, raise the heat to medium-high and cook, stirring and breaking up the meat, until it is cooked through and browned, 6 to 8 minutes.
• Divide the romaine, tomatoes, avocado and pickles among 4 bowls. Drizzle each with 1 to 2 tablespoons dressing. Top each with a fourth of the beef and caramelized onions. Crumble the reserved bacon and divide among the bowls. Sprinkle each with cheese and serve.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Coat 16 cups of 2 muffin pans with cooking spray.
• Heat a large skillet over medium heat. Add ground beef, bacon, onion, salt, and pepper and cook, stirring, until beef is browned, about 6 minutes. Drain fat, and stir in dill pickle relish, mustard, BBQ sauce, and garlic powder. Set filling aside to cool.
• Separate each biscuit dough portion in half to get 16 biscuits, stretching and pulling each into a circle about 1/4 inch thick. Spoon about 2 tablespoons of the ground beef mixture into the center of each dough circle. Cut cheese into 16 cubes and insert each cube into the ground beef mixture. Wrap dough around the filling in the shape of a ball and pinch edges on the bottom together so biscuits are sealed around the filling.
• Set each biscuit seam side down in a muffin cup. Lightly spray the biscuit tops with cooking spray and sprinkle with sesame seeds.
• Bake in the preheated oven until golden brown, 15 to 20 minutes. Serve with ketchup for dipping on the side.

Steps:

• Heat the olive oil in a large skillet over medium-high heat. Add the ground beef, hamburger seasoning, and salt. Cook, breaking up the meat with a wooden spoon, until browned, 5-7 minutes. Drain off some of the excess fat, then return the skillet to the heat.
• Add the mustard, Worcestershire sauce, and water. Bring to boil and cook until the liquid is reduced by half. Remove the pan from the heat.
• On a lightly floured surface, roll out a biscuit into a 5-inch round. Add 2 American cheese quarters to the center and top with 3 tablespoons of the beef mixture. Wrap the biscuit dough around the filling and pinch the edges together to seal tightly. Set seam-side down on a parchment-lined baking sheet and repeat with the remaining ingredients.
• Heat the grill to 375°F (190°F) and spray the grates with nonstick spray.
• Brush the burger bombs with the egg wash and sprinkle sesame seeds on top.
• Add the burger bombs to the hot grill over indirect heat and cook for 20-25 minutes, until the biscuits are golden brown and cooked through.
• Serve with ketchup.
• Enjoy!