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.
Related: 150+ Ground Beef Recipes
• 2 lb bacon, divided
• 1 lb ground beef
• 1 large onion
• 4 oz pepper jack cheese, shredded
• 2 jalapeños, 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 jalapeños, dividing onto each patty.
• Form into a ball, sealing the cheese and jalapeños 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).