Bacon Burger Bombs

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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!

titled (shown stacked on plate) bacon burger bombs


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.

platter of ground beef appetizers

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

collage of steps to make bacon burger bombs recipe

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.

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collage: making ground beef and bacon appetizers

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

Bacon Burger Bombs

Donna Elick
Bacon Burger Bombs are a modern twist on Lebanese fatayer! This is a fantastic recipe for an easy appetizer, snack, or game day food.
5 stars from 1 review
Tried this recipe?Please comment and review!
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course Appetizer
Cuisine Lebanese
Method Oven
Servings 18


  • 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!

Donna’s Notes

To defrost the rolls quickly, place dinner rolls on a microwave safe plate and microwave on defrost for about 3-4 minutes (or until dough is no longer frozen, but not cooked).


Serving: 1 piece | Calories: 267cal | Carbohydrates: 22g | Protein: 13g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 43mg | Sodium: 545mg | Sugar: 1g | Fiber: 2g | Calcium: 84mg | Iron: 2mg

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.

Tried this recipe?Let us know how it was!


titled image for easy ground beef appetizers

Originally published December 2017.

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    1. Great question. The recipe says it serves 18. Is that one per person or, in my case, six (there are three in my family)?

      1. My understanding is one per person. She said you need 18 rolls and it would serve 18 people so yes she says 1 a person. I myself will make 2 or 3 a person. They look fairly small don’t they?

    2. She said it calls for 18 dinner rolls. I buy the bags and there is 30 in a bag so you only need 1 bag. The Roades brand of frozen rolls are delicious if you haven’t tried them. They are so good

  1. These look Delicious and something totally different for me to prepare for our small family gathering. Thank You.

    I normally buy the largest bag of frozen rolls as possible; which there are 72; use what is needed and using the rest for other baked items like making monkey bread.
    Not all stores carry the larger bags so next size smaller would be a bag of 36 and then I think they have a bag of 12, so for this recipe you could buy 2 bags of 12 or 1 bag of 36 dinner rolls.
    Being this recipe only makes 18, I will double this recipe for our small family gathering.

      1. can a person substitute regular potatoes for the sweet potatoes? from the previous comments I’ve read. it seems that no one can really say how many dinner rolls are needed to match the amount of filling? is there a correct number of rolls to use? thanks.

    1. For this recipe we used 18 frozen rolls. You can use any kind you like. Hope that helps, enjoy!

    1. Shelley, it will cook inside the bomb in the oven, no need to precook. Hope that helps, enjoy!

    1. Kimberly, We used 18 frozen rolls. You can use any type of frozen rolls that you like. Hope that helps, enjoy!

    1. Hi Barbara,
      Since the sweet potatoes are finely chopped there is no need to precook them. Hope this helps.
      TSRI Team Member,

  2. Thank you for sharing this recipe with us. It looks delicious and I will be making them soon. I have made a hamburger bomb before. The Rhoades rolls and hamburger, bell peppers, onions and cheese. They were delicious so I’m going to give yours a try. Thanks again

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