Bacon Cheeseburger Nuggets
Ground beef, bacon, and Colby Jack formed into meatballs, breaded, and fried until golden, then finished with burger sauce, parsley, and parmesan.
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- 1/2 lb bacon, cut into small pieces
- 1 1/2-2 lb ground beef
- 1/2 lb Colby Jack cheese, shredded
- ~4 cups panko bread crumbs
- 2 cups flour
- 6 eggs (2 eggs for beef and 4 eggs for dredge)
- 5 tbsp burger seasoning (3 tbsp for beef, 2 tbsp for dredge)
- Peanut oil for frying
- Garnish: burger sauce, chopped parsley, and parmesan
- 1Cook the bacon — Cook down the bacon in a skillet over medium heat until crispy. If you didn’t cut them small enough, chop on a cutting board and set aside.
- 2Form the meatballs — In a large bowl, combine beef, bacon, cheese, burger seasoning, and eggs. Form up to ~72 meatballs and place them onto baking sheets.
- 3Prepare the dredge — For the dredge, crack open eggs into a bowl and break up. In another larger bowl, combine panko, flour, and seasoning. Dip meat into the eggs, then the panko mixture, be sure to cover completely, and back onto the baking sheets.
- 4Fry the nuggets — Preheat frying oil to 350F and fry until golden brown and internal temp of beef is above 130F. Garnish with parm and parsley, then some burger sauce and enjoy!
- Servings not found in the source — set to 4.