Smoked Bacon Wrapped Onion Bombs
These bacon wrapped onion bombs stuff sweet onion bowls with a juicy cheeseburger filling of 80/20 chuck, sharp cheddar, peppers, and jalapeños, wrap them in bacon, and smoke them at 325°F until tender with a sticky BBQ glaze.
Equipment
- Smoker
- Wire Rack
- Sharp knife
- Spoon or Melon Baller
- Instant-Read Thermometer
Ingredients
Onion Bombs
- 6 large sweet onions Vidalia work great
- 2 lbs 80/20 ground chuck
- 1 cup freshly shredded sharp cheddar cheese
- 1/2 cup diced red bell pepper
- 2 jalapeños, finely diced
- 2 tbsp Tony Chachere's More Spice Seasoning
Wrap, Glaze & Finish
- 12 slices regular-cut bacon 2 per onion
- 3/4 cup favorite BBQ sauce
- chopped fresh parsley for garnish
- toothpicks if needed
Instructions
- Slice the tops off each onion and carefully remove the center, leaving 2 to 3 outer layers intact to create a bowl. Reserve the centers for another recipe.
- Combine the ground chuck, cheddar, red bell pepper, jalapeños, and Tony Chachere's More Spice. Mix until just combined without overworking the meat.
- Pack each onion generously with the cheeseburger mixture, mounding slightly over the top since the meat shrinks during cooking.
- Wrap two slices of bacon around each stuffed onion, slightly overlapping to fully cover the filling. Secure with toothpicks if necessary.
- Preheat the smoker to 325°F. Place the onion bombs on a wire rack and smoke 60 to 75 minutes, until the internal temperature reaches 155°F.
- Brush generously with BBQ sauce and continue cooking 10 to 15 minutes, letting the sauce caramelize while the filling finishes to 160°F to 165°F.
- Rest 5 to 10 minutes, sprinkle with chopped parsley, and serve immediately.
Video
Notes
Use 80/20 Beef: The extra fat keeps the filling juicy throughout the cook.
Freshly Shred the Cheese: Block cheddar melts much better than pre-shredded.
Don't Overstuff: Pack firmly but not so tight the onions split.
Smoke at 325°F: Tender onions, crispy bacon, and a perfectly cooked burger without drying anything out.
Sauce Late: Brush BBQ sauce only in the final 10 to 15 minutes so it turns sticky instead of burning.
Oven Method: Bake on a wire rack at 350°F for 70 to 90 minutes, saucing the last 10 to 15 minutes.
Nutrition: Values are approximate estimates and will vary by seasoning and sauce brands used.
Nutrition
Calories: 690kcalCarbohydrates: 16gProtein: 40gFat: 50gSodium: 980mgFiber: 3gSugar: 10g
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