Grilled Bacon Cheeseburger Meatballs Recipe

Try these Grilled Bacon Cheeseburger Meatballs for a real treat.


  • 1 lb. lean ground beef
  • 2 tsp. steak seasoning (Any brand that’s good on steak will work.)
  • 1/2 tsp. fresh-ground black pepper
  • 1 egg
  • 6 slices very crisp bacon, crumbled (We used pre-cooked bacon and crisped it in the microwave, then blotted off the extra fat.)
  • 1/4 cup chopped dill pickle (Don’t use pickle relish; that will make the meatballs too moist.)
  • 4 oz. Swiss cheese, cut into very small cubes (Or use other cheese of your choice.)
  • olive oil for brushing meatballs
  • burger sauce or fry sauce for dipping meatballs


  1. Crumble the beef into a plastic bowl and sprinkle with the steak seasoning and black pepper; add the egg. Crisp the bacon and crumble, dice dill pickles, and cut the cheese into small cubes. Add the crumbled bacon, diced pickles, and cubes of cheese to the ground beef and use your hands to gently combine ingredients. (Don’t over-mix; that will make the meatballs tough.)
  2. Use a 1/4 cup measuring cup to scoop out the beef mixture and then form it into a meatball, tucking the cheese cubes inside as you make the meatballs. Put formed meatballs on a small baking sheet and put them in the fridge to chill for 30-40 minutes. This will help the meatballs keep their shape on the hot grill.
  3. When you’re ready to cook, put the grilling pan on top of the grill grates to heat while you preheat grill to medium-high heat. Remove meatballs from the fridge and brush on both sides with a little olive oil to help prevent sticking. Put meatballs on the grilling pan to cook, turning them about every 2 minutes so they’re getting browned on all sides. Start checking for doneness after about 15 minutes. (We used an instant-read meat thermometer to check for an internal temperature of at least 160F/102C. If you don’t have a thermometer like that and don’t want to buy one, you can cut open a meatball and make sure the inside is cooked through.)
  4. Serve hot, with dipping sauce for dipping meatballs if desired.

Bacon Wrapped Sweet Chicken Breast

Fried Chicken & Gravy Poutine with Bacon Recipe



  • 2 lbs. boneless chicken, cut into 2 inch pieces
  • 1½ cups all-purpose flour
  • 2 tablespoons freshly ground black pepper
  • 2 tablespoons sea salt
  • 1½ teaspoon baking powder
  • 1½ teaspoons paprika
  • ½ teaspoon cayenne pepper
  • 1 cup buttermilk


  • 2 tablespoons from deep fry oil
  • 2 tablespoon chopped shallots
  • ½ cup chopped fresh mushrooms
  • 3 tablespoons butter, melted
  • 2 tablespoons of the leftover flour seasoned for chicken preparation
  • 1 cup milk
  • 1½ teaspoon chicken bouillon cube


  • 4 cups fries
  • 2 cups cheese curds
  • ½ cup bacon crumbs
  • ¼ green onions


  1. To make fried chicken: Heat canola oil to 350 F. Line a bake sheet with paper towel;set aside.
  2. Line a second bake sheet with a wire rack. Pour buttermilk into a bowl; set aside. In a second large bowl, combine and whisk together flour, black pepper, salt, baking powder, paprika and cayenne pepper.
  3. Add chicken pieces to flour mixture and toss to coat. Transfer dusted chicken pieces to wire rack in one even layer. Working in batches. Dip chicken pieces in buttermilk and lower into hot oil, being careful not to over crowd the pan. Fry the chicken, turning the pieces occasionally, until golden brown and cooked through, about 5 minutes. Remove from oil and transfer to paper towel-lined bake sheet.
  4. To make gravy (gravy recipe adapted from Epicurious): Sauté the shallots and mushrooms in the deep fry oil over medium high heat, until soft. Whisk together flour and milk until lumps disappear. Whisk milk mixture into sautéing shallots and mushrooms. Whisk in chicken bouillon. Boil until thickened to preferred consistency.
  5. Assembly: Layer fries, with cheese curds, gravy and fried chicken. Finish with bacon crumbs and green onions. Serve immediately.

Bacon Blue Cheese Burger Skins Recipe


  • 4 russet potatoes, cleaned well
  • 1/2 lb bacon
  • 1/2 sweet onion, thinly sliced
  • 1/2 can jalapenos, drained
  • 3/4 lb ground beef
  • 3 tablespoons unsalted butter, melted
  • Salt and pepper, to taste
  • 1 cups blue cheese


  1. Preheat oven to 400 degrees F. Pierce each potato twice with a fork and then place on a baking sheet. Cook for an hour.
  2. As the potatoes cook, cook the bacon in a large pan until crispy. Remove to a plate with a paper towel to absorb excess grease, and then crumble the bacon.
  3. Leave the bacon grease in skillet and turn to medium-low heat. Add the onion and season with salt and pepper. Cook for about a minute, and then add the jalapenos and a tablespoon of brown sugar. Cook until lightly caramelized– when you cook them in the oven it will finish the job.
  4. Transfer the onion and jalapeno to a bowl, and brown the burger meat in the pan. If you’d like, feel free to add your signature burger seasonings (salt, pepper, worcestershire sauce, whatever you like). I simply add a dash of salt and pepper.
  5. Once the potatoes are cooked and have cooled completely, cut them in half, lengthwise.
  6. Set broiler to high.
  7. Carefully scoop about 2/3 of the potato out with a spoon. Brush the melted butter on both the inside and outside of each skin and set them back onto the baking sheet. Sprinkle with salt and pepper, to taste.
  8. Broiler the skins for about 10 minutes, or until the skins become slightly crisp. Remove the skins from the oven and add ground beef, half of the bacon, and half of the blue cheese. Place back in the oven for 2 minutes, or until the blue cheese has just begun to melt. Remove from the oven, add the caramelized onions and jalapenos, more blue cheese, and bacon, and then cook for another 2 minutes. Serve warm.

Bacon, Egg, and Cheese Breakfast Burger Recipe


  • 4 Hamburger Buns
  • 4 Cheddar Cheese and Bacon Flavored Johnsonville® Grillers
  • 4 thick slices cheddar cheese
  • 12 strips bacon, cooked to crispy
  • 4 sunny-side up eggs


  1. Cook Johnsonville® Grillers according to package directions. During the last minute of cooking, add a slice of cheddar cheese to each burger and let melt completely.
  2. Place burgers on buns and top with a few strips of bacon and a sunny-side up egg. Top with ketchup, sriracha, or any other condiment you’re into. Devour immediately.

Bacon & Blue Cheese Steak Recipe


  • 1 sirloin steak
  • 2 tbsp crumbled blue cheese
  • 2 tbsp real bacon bits
  • 1 slice of red onion
  • olive oil
  • salt & pepper


  1. Remove steak from the fridge, rub with olive oil and season generously with salt & pepper. Allow steak to rest at room temperature for 30-45 minutes.
  2. While your steak is resting, if you don’t have cooked bacon, fry up a couple of slices in a pan on medium heat.
  3. In a bowl, mix your bacon bits and blue cheese together.
  4. Lightly brush your onion with olive oil.
  5. When your steak is almost done resting, heat your barbecue to medium-high heat.
  6. After heating for about ten minutes, place your steak on the grill, along with the slice of red onion.
  7. Cook steak and red onion for about 3-5 minutes per side, or until your desired doneness.
  8. In the last couple of minutes, place some of the blue cheese and bacon crumble on top of the steak, allowing it to melt slightly.
  9. Remove from barbecue, allow to rest for 10 minutes, and serve with the rest of your blue cheese and bacon crumble!

Steak Bacon Walnut Blue Cheese Caesar Salad Recipe


  • 1 pound thinly sliced steak
  • 3/4 cup lightly toasted walnuts
  • 6 strips crisp cooked bacon chopped
  • 3/4 cup crumbled blue cheese
  • 1 head romaine lettuce
  • 3/4 cup Roasted Garlic Caesar Salad Dressing


  1. Preheat the oven to 350 degrees F.
  2. Spread the walnuts on a baking tray and bake for about 8 minutes, tossing them halfway through that time. Set them aside to cool
  3. Slice the steak thinly, chop the cooked bacon and crumble the blue cheese.
  4. Wash and dry the lettuce leaves and  tear or cut them into bite small pieces.
  5. Toss the lettuce with the salad dressing and share evenly between 4 dinner plates. (Use more or less dressing to taste)
  6. Evenly scatter the bacon, walnuts and blue cheese over the dressed lettuce then top each with a portion of sliced steak and serve.

Bacon Cheeseburger Monkey Bread Recipe


  • 3 (7.5 ounce) cans of refrigerated biscuits
  • 3 cups shredded cheddar cheese
  • 12 ounces bacon , cooked and crumbled
  • 30 frozen meatballs , thawed
  • ½ cup sliced green onions


  1. Preheat oven to 350 degrees. Spray a 12 cup Bundt pan with cooking spray very well.
  2. Flatten a biscuit with your hand. Place cheese, bacon, and 1 meatball in the middle of each biscuit and wrap the dough around it sealing tight. Repeat with remaining biscuits. You will have some cheese leftover.
  3. Place half of the balls in the prepared Bundt pan. Sprinkle with half of the green onions and half the leftover cheese. Add the remaining balls to the pan and sprinkle with the rest of the cheese and green onions.
  4. Bake for 30-40 minutes. Cover with foil after 20 minutes or when the biscuits are brown.
  5. Remove from oven and loosen the sides with a knife. Invert on a serving plate and drizzle with ketchup and mustard. Top with pickles if desired.


Bacon Macaroni and Cheese Recipe


  • 4 Tbls Butter
  • 1/3 cup flour
  • 3 cups whole milk
  • 1 tsp salt
  • 3/4 tsp dried mustard
  • 1/2 tsp black pepper
  • 1 1/2 cups gruyere cheese shredded
  • 1 1/2 cups white cheddar cheese shredded
  • 2/3 cup good quality Parmesan cheese grated
  • 1/2 pound bacon cooked and crumbled
  • 1 pound elbow macaroni


  1. Bring a large pot of water to boil, and cook macaroni according to the package directions

  2. In a large saucepan, melt butter over medium heat. Add flour and whisk for 5-6 minutes until golden in color. Slowly whisk in the whole milk. Mix in salt, pepper and dried mustard. Continue to whisk until thick and bubbling.

  3. Add cheese and stir until melted and completely smooth.

  4. Add cooked macaroni and crumbled bacon.
  5. Serve immediately.

Bacon Jalapeno Tequila Jam Burger Recipe


  • pretzel dough
  • 2 tbsp olive oil
  • 1 tbsp minced garlic
  • 1 tbsp salt
  • 1/2 yellow onion, diced
  • 3 jalapenos, diced
  • 2 ounces quality tequila
  • 1/2 pound Bacon, cooked and chopped
  • 1 tbsp granulated sugar
  • 4 tablespoons maple flavored butter
  • 1 pound ground round
  • 2 tbsp mayo
  • 1 tbsp Worcestershire sauce
  • Salt and pepper
  • 1 ripe tomato, sliced
  • Fresh Italian leaf parsley, roughly chopped
  • Fontina cheese, sliced


  • Make pretzel buns according to directions; but add chopped bacon to half of the dough (you won’t use all of this dough for the burger recipe)
  • Make bacon jam by bringing olive oil over medium heat and adding garlic, salt, onion, jalapenos and tequila.
  • Lower heat to medium low and saute until onions are translucent and garlic is fragrant.
  • Add bacon and maple butter, stir and cover.
  • Simmer for 5 minutes until slightly thickened, stirring, and turn heat off.
  • Combine ground round, mayo and Worcestershire, sprinkle with salt and pepper.
  • Form into 4 burgers.
  • Grill or pan fry to desired doneness, add cheese and leave over heat until it melts; remove.
  • Build burger by adding parsley and a tomato slice on a the bottom of a sliced pretzel bun, add burger, and top with bacon jam and pretzel bun top.