They ain’t winning a beauty contest, but babycakes, neither is meatloaf.
In a Rush? Here’s the Recipe.
Jane’s Cheesy Burger Bombs
Serves: About 4
Grill: Medium-low
Cook: About 30 minutes, or until beef reaches 160°F
You’ll Need
- 1 lb ground beef
- 1 large sweet onion
- 1 Tbsp garlic powder
- 1 Tbsp onion powder
- 1 Tbsp Cajun seasoning
- Salt + black pepper, to taste
- 1 Tbsp Worcestershire sauce
- Mozzarella cheese, for topping
- Toothpicks
- A1 or your favorite burger sauce, for dipping
Here’s What We’re Doing
1. Prep the onion.
Cut the top and bottom off your sweet onion. Make one cut down through the side toward the center without cutting all the way through the onion. Carefully separate the individual layers.
2. Season the beef.
Mix the ground beef with garlic powder, onion powder, Cajun seasoning, Worcestershire, salt, and pepper.
3. Make your bombs.
Roll the beef into balls sized to fit inside the onion layers. Wrap each one with a layer of onion and secure it with a toothpick.
4. Grill ’em.
Cook over medium-low heat for roughly 30 minutes, turning as needed, until the ground beef reaches 160°F internally.
5. Add the good stuff.
Top each burger bomb with mozzarella and leave it on the grill just long enough for that cheese to get good and melty.
6. Dip away.
Remove the toothpicks and serve with A1 or your favorite burger sauce.
It ain’t that serious, hunny. Pick your favorite burger sauce and I promise it’ll make the bomb explode.
So… I Wrapped a Hamburger in an Onion
I don’t really know what possessed me to do this.
Well, actually, I do.
Doom scrolling.
Facebook, Pinterest, and whatever other corners of the internet are holding all the weird recipes.
I’d seen a couple different ideas floating around and thought, Hmmm… what if I combine those and make little bombs of goodness?
I had hamburger.
I had a sweet onion.
And it only seemed right to put the hamburger inside the onion.
So I cut the top and bottom off a sweet onion, made one cut down toward the center without going all the way through, and started separating the layers.
And would you look at that?
Tiny little hamburger sweaters.
Now we were committed.
We Like Seasoning, Y’all
For one pound of hamburger, I added:
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon Cajun seasoning
- Salt and pepper to taste
- About 1 tablespoon Worcestershire sauce
And before somebody says:
“JANE. A TABLESPOON?!”
Yes.
A tablespoon.
Of each.
We like seasoning, y’all.
If that amount frightens you, use less. This is your kitchen and your house, hunny. Season accordingly.
Mix everything together, roll the meat into balls sized to fit your onion layers, then wrap an onion layer around each one.
Mine needed toothpicks to convince the onion to stay where the Lord and I intended it to stay.
Onto the grill they went.
About 30 Minutes Later…
I cooked mine over medium-low heat for around 30 minutes, turning as needed, until the burgers were cooked through.
Because grill temperatures, onion sizes, and burger-bomb sizes are all going to vary, don’t marry yourself to my 30 minutes. Ground beef should reach 160°F in the center.
Once mine were done, I covered the tops with mozzarella and let it get all melty.
And listen.
Were they beautiful?
No.
Did I briefly wonder whether I’d made something that belonged on a plate or in a science-fiction movie?
Perhaps.
But then we ate them.
THEY WERE GOOD.
The sweet onion had cooked around the seasoned beef, the mozzarella was melted all over everything, and suddenly I didn’t care one bit what they looked like.
Jane doesn’t make Pinterest-pretty meals every night, hunnies.
Sometimes we make good-for-the-tummy meals.
And this was one of ’em.
And Don’t Leave Those Potatoes Behind
Because those cheesy little potatoes deserve their honorable mention.
Cut your mini potatoes in half, toss them with avocado oil, then season them with garlic powder, onion powder, Cajun seasoning, salt, and pepper to taste.
Roast them at [OVEN TEMP] for about 25 minutes, or until they’re tender and mostly done.
Then cover those puppies in mozzarella and put them back in for about 5 more minutes, just long enough for the cheese to get good and melty.
That’s dinner.
Burger bombs.
Cheesy potatoes.
Paper plate.
No garnish was harmed in the making of this meal.
Jane’s Two Cents
And please don’t look at my paper plate and think you need to make yours prettier for company.
Dinner does not know what plate you put it on.
Don’t get hung up on making these pretty.
Don’t get hung up on my sauce.
And if one onion layer cracks or your burger looks like it is actively trying to escape, stick another toothpick in her and carry on.
Although I will tell y’all what my Southern heart whispered while I was eating these:
What if we battered the whole thing and fried it?
👀
That’s a calamity for another day.
Grace for the mess. Grit for the rest. 💗
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