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Cheeseburger Bomb

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  • Prep 5 min
  • Total 35 min
  • Servings 5
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A friend of mine posted that she was making this for dinner one night a few weeks ago. Obviously I was immensely jealous because we weren't having anything nearly as amazing that night. A few days later my husband had decided that we were going to host a barbecue for his crew from work as a thank you for working hard through a difficult stretch and I just KNEW this would be the perfect opportunity to try this out. I mean, what better way to say thank you than with 2 lbs of bacon? I'm not a huge sausage fan so I wanted to switch things up a bit. I decided to use beef instead of sausage, and you can't have a bacon burger without cheese.
Created Jul 12, 2010
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  • 2 lbs of bacon, thick cut works best
  • 1.5 lbs of lean ground beef
  • 2 tsp seasoned salt
  • 1 tsp garlic powder
  • 2 cups of shredded cheese, any kind you like
  • 1/4 cup barbecue sauce


  • 1
    First thing you need to do is lay out a sheet of tinfoil. Then lay out 7 pieces of bacon horizontally to make a square. Pull strips 1, 3, 5 and 7 back half way. Lay a piece of bacon down vertically where the other strips are pulled back and unfold the folded strips over the vertical strip. Next fold back strips 2, 4 and 6 and lay another strip of bacon vertically. Unfold those strips over the vertical one and continue alternating until you've created a basket weave of bacon.
  • 2
    Sprinkle the bacon weave with the seasoned salt and the garlic powder.
  • 3
    Press the ground beef out over the bacon weave to cover making sure there are no cracks.
  • 4
    Next comes the cheese. I used cheese slices when I made mine and I had difficulty rolling it up, shredded cheese would work way better. Trust me.
  • 5
    Next top with the cooked bacon.
  • 6
    Now the fun part. Roll up the beef, cheese and bacon leaving the basket weaved bacon flat on the tinfoil. Press the beef so that the roll is tight and there are no cracks for cheese to escape. Then roll the beef up in the bacon weave pinching the ends to seal as best as you can.
  • 7
    Brush with the barbecue sauce and cook over medium heat, seam side down, until cooked through. Mine took about an hour. For best results use a meat thermometer.
  • 8
    Remove from the grill and allow to rest a bit before slicing. Cut into 1" slices and serve on a soft roll with your favourite burger toppings.

Expert Tips

  • Tip 1
    Special Touch: Cook 1 pound of the bacon to your desired crispness and drain the excess oil. Chop into pieces and set aside.

Nutrition Information

No nutrition information available for this recipe
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