Bacon Cheeseburger Sticks Recipe

Prepare bacon

Cook 8 bacon slices until crisp (pan-fry or bake at 400°F/205°C for 15–18 minutes). Drain on paper towels, let cool slightly, then chop into small pieces. Reserve.

Cook and season beef

Heat a nonstick skillet over medium-high heat. Add the ground beef and break it up with a spoon. Cook until mostly browned, about 5–6 minutes. Add the finely diced onion and minced garlic, cook 2–3 minutes until softened and fragrant. Drain excess fat if there is a lot, leaving about 1 tablespoon for flavor. Stir in Worcestershire sauce, prepared mustard, salt, and pepper. Remove from heat and let mixture cool 5–7 minutes.

Mix cheeses and bacon

In a large bowl, combine the cooled beef mixture with shredded mozzarella, shredded pepper jack, chopped bacon, and optional sliced pickles. Mix until evenly distributed. Taste and adjust seasoning if needed.

Assemble sticks

Lay one flour tortilla flat on a clean surface. Spoon approximately 3/4 cup of the beef-cheese-bacon mixture into a line across the center of the tortilla (adjust amount to leave 1–1.5 inches of space on each side). Fold the short sides slightly over the filling, then roll tightly from one long edge to the other to form a log. Repeat with remaining tortillas and filling to make 4 sticks. If tortillas are large and filling is abundant, you may get 4–5 sticks.

Seal and dredge

Set up a dredging station: shallow bowl with 1/2 cup flour, a bowl with egg wash (2 eggs beaten with 2 tbsp milk), and a plate for finished rolls. Lightly dust each rolled tortilla with flour, then dip in egg wash, turning to coat evenly. If you want extra crunch, double-dip: return to flour and then egg wash again. Optionally sprinkle sesame seeds over seam for presentation. Press seam closed.

Heat oil

In a deep pot or Dutch oven, pour vegetable oil to a depth of about 2–3 inches (roughly 3–4 cups depending on vessel). Heat oil to 350°F (175°C). If you don't have a thermometer, test by dropping a small pinch of flour — it should sizzle immediately but not burn.

Fry the sticks

Working in batches (do not overcrowd), gently lower the rolled sticks into the hot oil seam-side down. Fry until golden brown and crisp, about 2.5–3.5 minutes per side (turn once), until internal temperature of beef mixture reaches 160°F (71°C). Use a slotted spoon or spider to transfer cooked sticks to a wire rack or paper towel-lined plate to drain. Let rest 2 minutes before serving so cheese sets slightly.

Slice and serve

If desired, slice each stick on the bias into 3–4 pieces for appetizers. Serve hot with the creamy queso dipping sauce. Provide napkins — these are rich and savory.

Combine queso ingredients: In a small saucepan over low heat, combine 2 oz cream cheese, 4 oz cubed processed cheese, and 1/2 cup milk. Stir constantly until cheeses melt and mixture is smooth, about 4–6 minutes. If mixture is too thick, add more milk 1 tablespoon at a time until desired consistency is reached.

Season and finish: Stir in finely chopped jalapeño (if using), chopped cilantro, smoked paprika, salt, and black pepper. Keep warm on lowest heat or transfer to a small serving bowl. Taste and adjust salt/pepper. For a thinner dip, add up to 2–3 tablespoons more milk.