Bacon Freak author Rocco Loosbrock's take on the Minneapolis classic "Juicy Lucy"
Minneapolis, Minn., is the home of Super Bowl LII and the birthplace of the Juicy Lucy (aka the cheese-stuffed hamburger), which is a perfect Big Game appetizer. We caught up with Bacon Freak author Rocco “Boss Hog” Loosbrock (baconfreak.com) for a unique spin on a classic recipe. These cheesy, spicy, bacon-wrapped “fireball” sliders are the right play call, especially with a championship on the line.
• 2 lb bacon, divided
• 1 lb ground beef
• 1 large onion
• 4 oz pepper jack cheese, shredded
• 2 jalapeÃ±os, seeded and chopped
• Wooden skewers, soaked in water
• Barbecue sauce
• Reserve 12 strips of raw bacon. Cook the rest until fat starts to render out, but before the bacon starts to crisp.
• Chop cooked bacon finely, combine with ground beef.
• Cut off both ends of onion and cut into quarters, set aside.
• Form beef-bacon mixture into 12 uniform patties.
• Spoon pepper jack cheese and jalapeÃ±os, dividing onto each patty.
• Form into a ball, sealing the cheese and jalapeÃ±os inside.
• Cup each fireball with two onion pieces.
• Wrap each fireball in one strip of raw bacon and secure with a wooden skewer.
• Brush each of the fireballs with your favorite barbecue sauce.
• Bake at 425°F for 30-35 minutes — until bacon is crispy and internal temperature reaches 145°F.
• Let fireballs rest five minutes.
Soak the wooden skewers in water before cooking to prevent potential flare-ups and use a meat thermometer to guarantee the beef is cooked somewhere between medium (145°F) and well-done (160°F).