Bbq Bacon Bomber Recipe

Make the meat mixture

In a large bowl, combine the ground beef and ground pork. Add salt, black pepper, garlic powder, and onion powder. Gently mix with your hands until just combined — avoid overworking to keep burgers tender.

Portion

Divide the meat into four equal portions (about 6 oz each). Shape each portion into a thick patty about 4 inches in diameter and 3/4 inch thick. Create a shallow well in the center of each patty with your thumb to help them cook evenly.

Prepare cheese and sauce

Grate or thinly slice the smoked gouda and sharp cheddar. In a small bowl, mix 3 tablespoons barbecue sauce with 1 tablespoon yellow mustard.

Make bacon weave (2 per burger)

Lay out four strips of bacon vertically on a cutting board. Weave four more strips horizontally to form a 4x4 bacon weave. Repeat to make a second weave (you'll have two weaves per burger if you want an extra bacon layer; for this recipe use one weave per two burgers). For four burgers you will use all 8 slices as two weaves of four slices each to be incorporated into the filling.

Assemble filling

Place about 1 tablespoon of the BBQ-mustard mixture in the center of each beef patty well. Add about 1 oz combined of smoked gouda and cheddar (roughly 2 tablespoons). Fold the meat edges up and over the cheese to fully enclose it, forming a stuffed ball or thick patty again. Repeat for all four portions. Note: ensure no cheese is exposed or it will leak while cooking.

Wrap with bacon

Take a bacon weave and cut it into two long strips (if making two weaves total). Wrap one strip of bacon around the circumference of each stuffed patty, tucking the ends under the burger to secure. For extra bacon coverage, overlap another strip on top and tuck under. The bacon should fully encase the patty sides; cheese may still be contained inside.

Prepare grill or oven

For grill: preheat to medium-high (375–425°F / 190–220°C). If using wood chips, soak them for 20–30 minutes and add to the smoker box or directly to coals for a smoky flavor. Oil grates lightly with olive oil. For oven: preheat to 400°F (200°C) and line a rimmed baking sheet with foil and place a wire rack on top.

Sear and cook

Place bacon-wrapped burgers on the hot grill grates or on the prepared rack in the oven, seam-side down. Sear for 3–4 minutes per side on the grill to render bacon and create color, then move to indirect heat and continue cooking until internal temperature reaches 160°F (71°C) for well-done (about 8–12 more minutes depending on thickness). In the oven, bake for 20–25 minutes total, flipping once halfway, until internal temperature reaches 160°F. Use a meat thermometer inserted into the center (avoid touching cheese directly).

Glaze with BBQ

During the last 3 minutes of cooking, brush the tops of the bacon with the additional 1/4 cup barbecue sauce to create a sticky glaze. Return to heat for the glaze to set.

Toast buns

Spread softened butter on the cut sides of the buns. Toast buttered sides on the grill or in a skillet until golden, about 1–2 minutes.

Build the BBQ Bacon Bomber

Place a lettuce leaf on the bottom bun, add the bacon-wrapped burger, then top with two pickle slices and a sprinkle of sliced red onion. Drizzle additional barbecue sauce to taste on the top bun, then close the sandwich.

Rest and serve

Let assembled burgers rest for 3 minutes so juices redistribute and cheese settles. Serve immediately while hot.

If using wood chips, add them to your smoker box or coals just before searing to impart a mild smoke. Ensure the grill lid remains closed as much as possible to trap smoke for 10–15 minutes while cooking.