Bacon cheeseburger bombs wrap seasoned ground beef around a cube of cheddar, then cross-wrap each portion with bacon before smoking. The center melts while the beef reaches a safe temperature, and barbecue sauce added near the end creates a glossy finish without burning.
The recipe makes eight substantial bombs and serves eight in about 45 minutes. Careful sealing, even sizing, and a 10-minute rest keep the cheese inside and give the bacon-wrapped portions a clean cheeseburger-style bite.
Ingredients for Bacon Cheeseburger Bombs
You need 1 pound ground beef, 1 egg, and 3 tablespoons burger seasoning for the outer layer. Cut cheddar into eight cubes measuring about 1/2 to 3/4 inch. Large cubes create dramatic melted centers, but they are harder to seal, so stay within that range.
Use 8 bacon slices, each cut in half, to form two crossed strips around every bomb. Barbecue sauce is brushed on during the final 5 minutes. Have eight toothpicks ready to hold the bacon in place, and remember to remove them before serving.
If you enjoy this recipe, you may also like Honey Ham Biscuit Sliders.
How to Make Bacon Cheeseburger Bombs
- Heat the smoker. Preheat it to 350°F and clean the cooking grate.
- Prepare cheese and bacon. Cut cheddar into 1/2- to 3/4-inch cubes and cut each bacon slice in half.
- Mix the beef. Combine ground beef, egg, and burger seasoning just until evenly mixed.
- Fill the portions. Shape 2- to 3-ounce portions into flat rounds, place cheddar in the center, and seal the beef completely around it.
- Wrap with bacon. Cross two half slices in an X, set a beef ball in the center, bring the bacon around it, and secure with a toothpick.
- Smoke. Cook for 30 to 35 minutes, until the beef reaches 165°F and the bacon is cooked without becoming charred.
- Glaze. Brush with barbecue sauce during the final 5 minutes.
- Rest. Remove toothpicks and rest the bombs for 10 minutes before serving.
For storage details after serving, the USDA leftovers and food safety guidance.
Cut the Cheese into Consistent Cubes
Cheddar cubes measuring 1/2 to 3/4 inch create enough molten cheese to notice without overwhelming the beef shell. Cut all eight pieces before handling the meat so assembly can move quickly and the portions stay cool.
A firm cheddar is easy to cube and offers a bold cheeseburger flavor. Very soft cheese is more likely to push through a seam as it melts. Keep the cubes refrigerated until needed, especially in a warm kitchen, because cold cheese gives the beef more time to set before the center becomes fluid.
If you enjoy this recipe, you may also like Nacho Fries.
Mix the Beef Gently
Combine 1 pound ground beef with one egg and 3 tablespoons burger seasoning. Fold the ingredients just until the egg and seasoning are distributed. Repeated squeezing compacts the meat and produces a dense texture rather than a tender burger-like shell.
Burger seasonings vary widely in salt and intensity. Three tablespoons is the recipe amount, so choose a blend intended for ground beef and check whether it already contains plenty of salt. The bacon, cheddar, and barbecue sauce add additional seasoning during cooking.
Seal Every Cheese Center Completely
Divide the beef into eight portions of roughly 2 to 3 ounces. Flatten one portion into a round that is wider than the cheese cube. Place the cheddar in the center, bring the meat up around it, and pinch the seams together. Roll very lightly between your palms to smooth the surface.
Inspect each ball for thin spots and cracks. Move a little beef from a thick area to cover any exposed cheese rather than adding pressure. A continuous shell is the best defense against cheese leaking onto the smoker grate.
Cross-Wrap the Bacon
Cut each of the 8 bacon slices in half to make 16 short strips. On the work surface, cross two pieces in an X. Place one filled beef ball at the center, bring the four bacon ends upward around it, and secure them with a toothpick.
Keep the bacon in a fairly thin single layer rather than overlapping it repeatedly. Excess overlap takes longer to render and can remain soft where the layers meet. Position the toothpick where it captures the loose ends without pushing into the cheese center.
Smoke at 350°F Until the Center Reaches 165°F
Arrange the wrapped bombs on the smoker with a little space between them. Cook at 350°F for 30 to 35 minutes. The circulating heat renders the bacon and cooks the ground beef while smoke gives the outside more character than an ordinary oven bake.
Use an instant-read thermometer to verify 165°F in the beef portion. Insert it from the side and aim beside the cheese, not directly into the molten center, which can give a misleading result. Check more than one bomb if their sizes are not identical.
Glaze Only During the Final Five Minutes
Brush barbecue sauce over the bacon during the final 5 minutes of cooking. This gives the sauce enough time to become tacky and glossy without exposing its sugar to high heat for the entire cook. Applying it from the beginning can create dark, bitter spots before the beef is ready.
Use a light, even layer first. A second thin brush can be added just after the bombs leave the smoker if you want a stronger sauce flavor. Avoid pouring sauce over them, which softens the bacon and hides its smoky texture.
Oven Method
If a smoker is unavailable, bake the bombs on a rack set over a rimmed sheet pan in a 375°F oven. The rack allows rendered bacon fat to drip away instead of collecting beneath the meat. Begin checking the internal temperature around the same 30-minute point.
The oven version will not have the same smoke flavor, but the filling and glaze remain the same. Brush on barbecue sauce only for the final 5 minutes and cook until the ground beef reaches 165°F.
Troubleshooting
- Cheese leaks out: Use cold cubes and seal every crack in the beef.
- Bacon remains soft: Avoid thick overlaps and leave space between the bombs.
- Outside gets too dark: Add barbecue sauce only during the final 5 minutes.
- Dense beef: Mix only until the egg and seasoning are distributed.
- Uneven cooking: Make eight similarly sized portions and verify with a thermometer.
Resting, Serving, and Storage
Rest the cooked bombs for 10 minutes. The beef juices settle and the cheddar thickens slightly, reducing the chance that the first cut releases all the filling. Remove every toothpick before plating and warn diners that the center can remain very hot.
Serve with pickles, a crisp slaw, roasted potatoes, or a green salad. Refrigerate cooled leftovers airtight for up to 3 days. Reheat in a 350°F oven or air fryer until the center reaches 165°F. A microwave works in short intervals, though it will soften the bacon. Reheat only what you plan to eat.
Conclusion
Mix ground beef with egg and burger seasoning, divide into eight portions, and seal a cold cheddar cube inside each. Cross-wrap with two half slices of bacon and secure with a toothpick. Smoke at 350°F for 30 to 35 minutes to 165°F, brushing with barbecue sauce during the final 5 minutes. Rest 10 minutes and remove toothpicks.
Frequently Asked Questions
- → How do I stop the cheese from leaking out?
Use cold 1/2- to 3/4-inch cheddar cubes and inspect the beef shell carefully for cracks or thin spots.
- → What temperature should bacon cheeseburger bombs reach?
The ground beef portion should reach an internal temperature of 165°F.
- → Can I bake them without a smoker?
Yes. Bake on a rack over a rimmed pan at 375°F, glaze during the last 5 minutes, and cook to 165°F.
- → Why is barbecue sauce added near the end?
Its sugar can darken or burn during a long cook, so the final 5 minutes are enough to set a glossy glaze.