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!
As far back as Chad can remember his family has been enjoying fatayer for Christmas eve dinner. His mom got the recipe from one of her friends’ moms when she was just a teenager.
Her family recipe is a spin on the traditional Syrian/Lebanese meat pie. Perfectly seasoned beef and potatoes are wrapped in a bread dough and baked.
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 Papa’s Italian Braciole. 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.
Bacon Burger Bombs
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 them, 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.
Get Free Recipes Sent to Your Email
I am so excited to share with you our Bacon Burger Bombs. Loaded with beef, cherry wood smoked bacon and sweet potatoes that are perfectly seasoned.
Everything is stuffed in a soft and tender bread dough, then brushed with bacon drippings and baked to perfection. OH MY WORD!!! This ground beef appetizer is SO 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!
We devoured them, and they may become part of the family tradition. Thank you for sharing in our traditions. What is your holiday tradition?
Other Easy Ground Beef Appetizers
Bacon Burger Bombs
- 18 frozen dinner roll dough balls
- 1 pound 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, below.
- Meanwhile, add bacon to a cold 12-inch (or larger) cast iron skillet. Turn heat to medium and cook until crisp, flipping occasionally. This will take about 25 minutes. Remove bacon from pan and transfer to a plate; do not drain grease.Once the skillet has cooled, pour bacon drippings through a sieve into a resealable container. I use a mason jar. Set aside.
- Combine beef, sweet potato, bacon (including any bacon drippings on the plate), egg, and spices in a large bowl. Use your clean hands to mix until well combined.
- Preheat your 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!
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published December 2017.
Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for your support; it allows us to keep creating new recipes.