Bacon Cheeseburger Bombs

Bacon Cheeseburger Bombs
  • Dr. Taylor Wallace
  • February 4, 2021

 

Bacon Cheeseburger Bombs

These bacon cheeseburger bombs are always a crowd pleaser, loved by both kids and adults, and are great for parties or “finger-food” occasions. Add other spices and different types of cheese to make this culinary sensation distinctively yours.
FOOD FACT: The key to optimal texture is choosing an 80/20 ground beef and adding an egg white to help hold all of the ingredients together. Using a lower-fat ground beef will cause the mini-patties to fall apart, making them harder to serve as a “finger food.” For a little extra kick, you can also add some Italian sausage.
Course Appetizer
Cuisine American
Servings 8

Ingredients
  

  • 1 pound ground beef (80/20)
  • ½ cup blue cheese, crumbled
  • ½ onion, finely chopped
  • 1 tablespoon Worcestershire sauce
  • 2 cloves garlic, minced
  • 2 pieces egg whites
  • 2 teaspoons black pepper
  • 1 tube refrigerated biscuit dough
  • 4 slices bacon, fried and cut into 2-inch pieces
  • Sesame seeds

Instructions
 

  • Preheat the oven to 375°F and line a baking sheet with parchment paper. In a large bowl, mix together the ground beef, blue cheese, onion, Worcestershire sauce, garlic, one egg white, and black pepper until combined. Form the mixture into small meatballs and press them to form thick mini-patties. Pan-fry the patties over medium heat to the desired texture and internal temperature (Note: medium to medium-well works best).
    Flatten each biscuit round to about ¼-inch thick; place one piece of bacon and one mini-patty on top of a round and then top with another biscuit round. Pinch the edges of the dough together to make a ball; turn the biscuit so that the bacon side faces toward the top and arrange on a tray. Brush the tops lightly with the remaining egg white and sprinkle with sesame seeds. Bake according to the biscuit package instructions until cooked through and golden brown, about 18 to 22 minutes.

Notes

Allergens: Diary, egg, soy, wheat
Tried this recipe?Let us know how it was!

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