Bacon Cheeseburger Bombs Recipe

I perfected a Bacon Bomb Recipe that sends cheddar-stuffed beef wrapped in bacon straight to the center of every party plate and into everyone’s hands.

I’m obsessed with Bacon Cheeseburger Bombs because they’re loud, greasy, and impossible to resist. I love the burst of cheddar melting into savory beef, then wrapped in crisp bacon that snaps with every bite.

They scream party food and never last five minutes at my table. And that thousand island dip?

Worth its own applause. This is my go to Bacon Bomb Recipe when I don’t feel like pretending to be fancy.

Best Party Dishes get jealous. I eat them like a villain.

Messy, cheesy, glorious. Blunt comfort for people who actually want to eat.

No judgement, just eat it.

Ingredients

• Basically the juicy beef — the meaty heart, keeps it satisfying.
• Salt wakes up all the tastes, simple but crucial.
• Black pepper adds a little bite and peppery warmth.
• Garlic powder brings cozy savory notes without extra work.
• Onion powder gives subtle sweetness and roundness to the filling.
• Worcestershire adds tangy umami, makes it taste beefier.
• Sharp cheddar provides melty, bold cheesiness you’ll crave.
• Cream cheese makes the center silky and clingy, no leakage.
• Bacon brings crunchy, smoky salt — the irresistible topper.
• Toothpicks hold things together when bacon tries to escape.
• Basically the thousand island dip — the classic burger sauce.
• Mayonnaise gives the dip a rich, creamy base.
• Ketchup adds sweet tomato tang everyone recognizes.
• Sweet pickle relish pops with tiny sweet, crunchy bursts.
• Onion (or powder) adds sharpness and a little crunch.
• Vinegar gives bright acidity to cut the richness.
• Salt and pepper finish the dip, simple taste control.

Ingredient Quantities

• 1 lb ground beef (80 20 is best)
• 1 tsp kosher salt
• 1/2 tsp ground black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tbsp Worcestershire sauce
• 8 oz sharp cheddar, shredded (about 2 cups)
• 4 oz cream cheese, softened
• 12 slices bacon
• Toothpicks for securing (optional)
• For the thousand island dip:
• 1/2 cup mayonnaise
• 1/4 cup ketchup
• 2 tbsp sweet pickle relish
• 1 tbsp finely chopped onion or 1 tsp onion powder
• 1 tsp apple cider vinegar or lemon juice
• Salt and pepper to taste

How to Make this

1. Preheat oven to 400°F and line a rimmed baking sheet with foil and a wire rack if you have one so bacon gets crispier.

2. In a bowl combine ground beef, kosher salt, black pepper, garlic powder, onion powder and Worcestershire sauce. Mix gently with your hands until just combined, dont overwork it.

3. In another bowl stir together shredded cheddar and softened cream cheese until mostly uniform; it will be a little lumpy and thats fine.

4. Divide the beef into 12 equal pieces. Flatten each piece into a patty about 3 inches across, place a tablespoon or so of the cheddar/cream cheese mixture in the center and fold the beef around it, sealing to form a ball with the cheese fully enclosed.

5. Wrap each meatball with a slice of bacon, tucking the end underneath or securing with a toothpick if needed. Try to overlap the bacon slightly so it stays put.

6. Place the bacon wrapped balls seam side down on the rack over the baking sheet so the fat drains away. Sprinkle a little extra pepper over the tops if you like.

7. Bake for 22 to 28 minutes until bacon is crisp and the beef reaches about 160°F. If bacon isnt as crisp as you want, pop under the broiler for 1 to 2 minutes but watch closely so it doesnt burn.

8. Meanwhile make the thousand island dip by whisking together mayonnaise, ketchup, sweet pickle relish, finely chopped onion or onion powder, and apple cider vinegar or lemon juice. Taste and season with salt and pepper.

9. Let the bombs rest 5 minutes after baking so the cheese settles, then serve warm with the thousand island for dipping. You can remove toothpicks before serving if used.

10. Tip: If you want neater bites refrigerate the stuffed meatballs 15 minutes before wrapping in bacon so they hold together better; also use a rack to avoid soggy bottoms and drain excess grease on paper towels if needed.

Equipment Needed

1. Oven (preheated to 400°F)
2. Rimmed baking sheet lined with foil and a wire rack (helps bacon get crispy)
3. Medium and large mixing bowls
4. Measuring spoons and a tablespoon or measuring cup for sauces
5. Cheese grater or box grater (if not using pre-shredded cheddar)
6. Mixing utensils and your hands for forming meatballs (gloves optional)
7. Toothpicks for securing bacon (optional)
8. Instant-read meat thermometer (to check 160°F)
9. Small bowl and whisk or fork for the thousand island dip, plus paper towels for draining grease

FAQ

Bacon Cheeseburger Bombs Recipe Substitutions and Variations

• Ground beef (1 lb): use ground turkey or chicken for a leaner bomb, ground pork for richer flavor, or a 50/50 beef and pork mix if you want juicier bites.
• Bacon (12 slices): swap for prosciutto or pancetta for a saltier, fancier note, turkey bacon to cut fat, or thinly sliced smoked ham if you need something milder.
• Sharp cheddar (8 oz): try Colby Jack or Monterey Jack for meltability, pepper jack if you want a little kick, or smoked gouda for a deeper smoky flavor.
• Mayonnaise (1/2 cup, in the dip): use Greek yogurt to lighten it up, sour cream for tang, or a vegan mayo if you need dairy free.

Pro Tips

1. Chill the formed meatballs for 10 to 20 minutes before wrapping in bacon. It helps them hold their shape so the bacon doesnt tear or slide off while baking.

2. Overlap the bacon a bit and tuck the ends under, then place them seam side down on a rack. That keeps the cheese inside and gives crispier bacon because the fat can drip away.

3. Dont overmix the beef. Mix just until everything comes together, otherwise the bombs get dense. If the cheese mixture feels too runny, pop it in the fridge for a few minutes so it firms up and is easier to stuff.

4. Watch the broiler closely if you use it to crisp the bacon at the end. It goes from perfect to burnt in 30 seconds sometimes. Let them rest 5 minutes after coming out so the cheese stops lava-ing everywhere when you cut into one.