Bacon Bomb

5 from 9 votes
Prep Time 2 hours
Cook Time 1 hour
Total Time 3 hours
Course Dinner
Cuisine European
Servings 8 people
Calories 25 kcal


  • 1,5 kg Ground beef
  • 0,5 kg Mixed minced meat
  • 1 kg Bacon
  • 1 tbsp Mustard medium hot
  • BBQ sauce
  • Salt
  • Pepper
  • Cayenne pepper
  • Nutmeg
  • 200 g Grated Goude
  • 400 g Fresh mushrooms
  • 1 Egg


  • First, you peel the onions and cut them in half. Then cut them into half rings. Fry the onion with a little lard, clarified butter or any oil. This is seasoned with salt and pepper. If you like, you can also add a dash of Worchester sauce - when the onions are cooked and seasoned to taste, they are first placed in a bowl
  • While the onions are cooking, you can cut the mushrooms into slices
  • I fried the mushrooms in the same pan. I seasoned these with salt, pepper and nutmeg. If these are seasoned and cooked to your own taste, you add them to the mushrooms and stir everything well. The whole thing can cool down a bit now.
  • Now comes the little challenge of a bacon bomb, to lay out the net with the bacon
  • Now we come to the minced meat. Both types are mixed, with the egg and the mustard. The whole thing is seasoned with salt, pepper, cayenne pepper and nutmeg until you have found your taste. Since the largest part consists of ground beef, knead it very well. So that the protein separates from the mince and everything binds better. That's why an egg is included to be on the safe side.
  • The hack is now distributed evenly on the bacon net. You shouldn't forget to leave a margin of approx. 4 to 5 centimeters free on one side.
  • Once everything is evenly distributed, coat it with the BBQ sauce you like best
  • Spread the onion - mushroom mixture evenly on the coated mince and sprinkle the grated cheese over it, as always evenly
  • It's getting a little more difficult again. Now the whole thing has to be rolled up. You roll it so that you roll to the left free edge. This can then be overlapped on the roll and thus closed. Press the sides a little more and close.
  • So now the hot part begins. If you want to make the bacon bomb on a normal grill without a lid, I would recommend wrapping it in aluminum foil and grilling it until a certain strength is achieved. Then bman frees them from the aluminum foil and smears them with the BBQ sauce to your own taste and grills them ready. If you grill with a grill that has a lid, you set it up for indirect grilling and regulate the temperature to approx. 160 ° C and grill the whole thing until the core temperature of approx. 70 ° C is reached. After about 30 minutes of grilling or baking in the oven, you coat the Bacon Bomb with your BBQ sauce and finish grilling
  • From this step on I can only wish you a lot of fun, good luck and Bon Apetit


Serving: 100gCalories: 25kcalCarbohydrates: 0.9gProtein: 4.2gFat: 0.5g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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