Bacon Burger Bombs
Bacon Burger Bombs are a modern twist on a family tradition! Stuffed burger pockets are perfectly seasoned and loaded with bacon. Soft and tender dough envelopes the bacon-flavor explosion. This simple recipe is sure to become a regular in your kitchen too!
Chad's mom (Munchkin calls her Gigi) and bonus dad (Pop Pop) have been preparing Christmas eve dinner for everyone from the beginning. Then one year (when I was pregnant with Munchkin) they invited us over to help.
Now, I have to tell you that this was a major big deal. Taking part in the preparation of fatayer was an exciting day. To give you an idea, Chad's family feels the same way about fatayer as my family feels about Christmas lasagna and braciole (I will get you the recipe for my dads braciole someday). So, you can imagine what a big deal this was.
So, over the years it has become a tradition for us to get together Thanksgiving weekend and prepare the fatayer for Christmas. We make it and freeze it. Then pop it in the oven on Christmas Eve and it is as fresh and delicious as the day it was first made. FUN FACT: The original idea for our bombs series came from this family tradition. Funny how one thing can have such an incredible impact. They are THAT good!
So, as you can see even Munchkin gets in on the prep work. She has been helping since she was 2. Gigi prepares the filling, Munchkin and I roll out the dough. Chad and Gigi stuff and seal the fatayer and Pop Pop mans the oven.
It is quite a process. We have been wanting to share the family recipe for years, and finally this year Fatayer day was at our house! While we were making the longtime family recipe I said "I bet sweet potatoes would be awesome in here". Chad said and BACON!!! So we thought about it and decided to put a modern twist on the family recipe.
I am so excited to share with you our Bacon Burger Bombs. Loaded with beef, cherrywood smoked bacon and sweet potatoes that are perfectly seasoned. It's stuffed in a soft and tender bread dough, then brushed with bacon drippings and baked to perfection. OH MY WORD!!! The finished Bacon Burger Bomb is tender and bursting with flavor!
I have never had a fatayer like this before. So naturally we decided to change the name. It is so rich and decadent, the bacon flavor comes through in every bite! Every one of use devoured these. They may become part of the family tradition. Thank you for sharing in our traditions. What is your holiday tradition?
I will let you all know that you can pick up Jones Dairy Farm products at your local retailer. The company’s products are distributed nationwide, so be sure to check out their product locator so see where you can pick some up. If you’re looking for the breakfast sausage, it’s in the freezer section!
Enjoy!
With love from our Simple Kitchen to yours.
RECIPE AT THE BOTTOM
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Bacon Burger Bombs
SERVES 18 | ACTIVE TIME 30 Min | TOTAL TIME 1 Hour 30 Min
18 frozen dinner roll dough balls
1 pound Jones Dairy Farm Cherrywood Smoked Sliced Bacon
1 pound lean ground beef
1/2 sweet potato, finely chopped
1 large egg, lightly beaten
1 teaspoon cinnamon
1 teaspoon kosher salt
1/2 teaspoon nutmeg
1/4 teaspoon allspice
Lightly flour a large cutting board or a countertop. Place frozen dough balls on the counter to thaw flipping them once after about 30 minutes. Shortcut method in Donna's notes.
Meanwhile: In a cold large (12") cast iron skillet add bacon. Turn heat to medium and cook until crisp, stirring occasionally. This will take about 25 minutes. Remove bacon from pan and place on a plate. Once the skillet has cooled, pour bacon drippings through a sieve into a resealable container. I use a mason jar. Set aside.
Meanwhile: Combine beef, sweet potato, bacon (including any bacon drippings on the plate), egg, and spices in a large bowl. Mix with clean hands until combined.
Preheat the oven to 425°F.
Toss 1 piece of dough in flour and flatten and stretch like you are making a mini pizza. Stretch dough to about 3-4” across. I like to use a rolling pin to make sure that I do not get any thin spots.
Add about 2 tablespoons of the beef mixture to the center of the flattened dough. Grab the top and bottom edges of the dough and crimp together on the right side. Pull the left edge up to meet the crimped dough. crimp the two edges to the dough to make a triangle package. Place on a cookie sheet. Repeat until there are 9 on each cookie sheet.
Brush bombs with the strained bacon drippings. If you did not reserve the bacon drippings, you can use canola oil.
Bake the bombs for 12-15 minutes until the tops are golden brown and the bombs are no longer doughy, swapping the trays half way during cook time. And brushing with bacon drippings again. If your dough is still cold, you may need to bake them longer. I have baked them up to 20 minutes.
Serve and enjoy!
DONNA'S NOTES: To defrost the rolls quickly, place dinner rolls on a microwave safe plate and microwave on defrost for about 3-4 minutes (or until dough is no longer frozen, but not cooked).
Disclosure: This is a sponsored post in partnership with Jones Dairy Farm. All thoughts and opinions are our own. Sumber https://www.theslowroasteditalian.com
