Is there anything better than a big juicy bacon cheese burger? Not really, but if anything comes close, it would be these scrumptious little bacon burger bites! Enjoy an entire saucy & sticky, cheesy, bacony burger and you probably won’t even need a napkin! 🙂
Such a fun way to enjoy lunch, or just snackin’ around the TV! These little guys are extra special because they’re filled with AND glazed in, Sweet Baby Rays..yes they are!
These juicy little burgers will ooze warm cheddar cheese, but that’s only after you bite through the sticky, crispy Sweet Baby Ray’s bacon, and get through the smoky and tender, BBQ sauce filled, mini burger…drool! Make LOTS! 😉
What you’ll need for 8 medium burger bites (add the ingredients accordingly if you want more)
**Please ignore the biscuits in the picture, I thought about doing some mini onion buns..but I ended up not making them! 🙂
1/2 lb of lean ground beef
Sweet Baby Ray’s BBQ Sauce (I Used Spicy Chipotle) 1/2 cup, to add into the beef and 1/2 cup to glaze the meatballs
1 strip of bacon per each bite
1″ cube of cheddar for stuffing into each burger bite
1 egg for binding the mini burgers
1/2 cup of Panko Bread Crumbs for binding the mini burgers
Directions:
In a medium bowl combine the beef, egg, Panko & the 1/2 cup of SBR, add S&P to taste
Form the meatball in your hand and add a cube of cheddar into the center, seal it up very tight!
Then wrap that little burger in a strip of bacon
Place them seam side down onto your baking sheet with a rack, and glaze with the remaining SBR!
Bake them at 400 degrees for about 25 minutes, or until they’re super glazed, sticky and cooked through! The smell from the oven will be that of a BBQ Pit! 🙂
Serve hot and serve LOTS..trust me!
Some Cole Slaw on the side wouldn’t hurt either, I’ll leave that up to you! But if you have a good slaw recipe..I’d love to hear it, I really need one! ~Enjoy! 🙂
I might have to try these for my tailgate when football season time comes, looks delicious!
Oh, these look dangerous! These would be great for a party. And I do love Sweet Baby Rays!
I am in love with Sweet Baby Rays.
And then you committed the sin of all sins, and smacked cheese in the middle of the burgers and wrapped ’em in bacon. GET OUT!
Yum. That’s all.
LOL Jen! “Food, the safest place to sin!” Haha! 🙂
This recipe looks like perfection! 🙂 I’m totally going to have to try this. And I LOVE Sweet Baby Rays BBQ sauce, though I didn’t know they had a honey chipotle flavor!
Those look great. In the barbecue world, those are called Moinkballs (Mo from cow and oink from pig/bacon). Never seen anybody stuff them with cheese, though. I am definitely going to have to try that out. Thanks for sharing.
Yes, yes and more yes! I’m going to have to find an occasion to make these…or just come to your house when you make them. And I do have a great slaw recipe that we love. You can find it on my blog under the salads link if you’re interested. It’s called Creamy Summer Slaw. Or I’ll just bring it when we come over 🙂
I’ll trade you burger bites for some of that slaw any day, it looks great! I love the idea of mayo & mustard in the dressing! I’ll be making that soon! 🙂
Genius! My favorite BBQ sauce ANDDDD bacon! This sounds incredible, what a great idea!
These would be great for any ocassion! They wouldn’t stay around long, however!
Thanks for sharing these amazing “bites”. I can’t wait to make some! Allen.
Honey Mustard Cole Slaw
8 servings
1 2-pound head of green cabbage, quartered, cored, thinly sliced lengthwise, then chopped crosswise (about 16 cups)
1 tablespoon coarse kosher salt
Salt the cabbage and let it sit in a colander to drain overnight before using it. Draining prevents the cabbage juices from diluting the dressing.
3/4 C Sweet Pickle Relish
1 1/2 C honey
1 C Dijon mustard
3 T lemon Juice
1 t lemon zest
1/2 t Tabasco pepper sauce
Salt and Pepper to taste
Preparation
Discard all liquid accumulated in bowl from cabbage. Rinse cabbage under cold water to remove some of salt. Working in batches, squeeze out as much liquid as possible from cabbage. Transfer cabbage to large serving bowl. Pour 3/4 cup dressing over and toss to coat. Cover and refrigerate at least 1 hour. DO AHEAD Can be made 1 day ahead. Keep refrigerated.
Season with pepper.
OH that sounds AMAZING!!!! Thank you so much! I will be making lots of it this summer! 🙂