Finished bacon burger bomb sliced open to show interior

Bacon Burger Bombs on Your Flat Top Griddle

Today's toasty, cheesy, savory meal-in-a-jacket comes courtesy of Tommy at the Gallery Backyard BBQ & Griddle. These are a delicious and portable choice for a lunch to eat on the go or a great picnic food that should score a direct hit with everyone's taste buds, from the kids on up.

While reading the post will give you the needed info, you'll definitely want to watch the video too—Tommy's warm, authoritative voice will deliver the confidence you require to complete this mission!

Tommy cooks these bacon burger bombs on a Halo flat top griddle, but with a few tweaks the recipe will work just as well on a grill or kitchen range. Whatever fuel you're burning, you're clear for takeoff!

Credits: The screenshots in this post were taken from the video above by The Gallery Backyard BBQ & Griddle. We've outlined the video in writing so you can follow along with ease.

Get the Supplies for Bacon Burger Bombs

Find the tools and equipment for this recipe in our specialty barbecue supply store.

Finished bacon burger bomb sliced open to show interior

Bacon Burger Bombs on the Halo Griddle

Gallery Backyard BBQ & Griddle
Prep Time 30 mins
Cook Time 20 mins
Servings 4


  • 1 pound bacon coursely chopped
  • 1 pound 80/20 ground beef
  • 1 onion coursely chopped
  • 2 sheets puff pastry
  • Seasoning blend your choice
  • Shredded cheese your choice
  • Toppings your choice
  • Butter



  • Heat the griddle surface to 350. Coursely chop the bacon and fry it until almost finished.
  • Coursely chop the onion and add it to the griddle with the bacon. When the bacon and onion are fried to your taste, remove them from the heat and set aside.
  • Heat the griddle surface to 400 and add the beef, allowing it to sear before chopping it fine and allowing it to cook to a safe temp of 160.
  • Mix the ground beef, bacon, and onion and add your chosen seasoning blend to taste. Set the filling aside.


  • On a floured surface, roll out a full sheet of puff pastry and cut it into quarters.
  • To each quarter sheet, add a small mound of shredded cheese, then a spoonful of ground beef mixture. The total amount of filling should allow the filling to be fully enclosed in pastry in the next step.
  • Fold the edges of the puff pastry up and over the filling, pinching it together until the pastry fully encloses the filling. Invert each bomb onto a wire rack.
  • Brush the top of each bomb with butter and sprinkle with your choice of topping.
  • Repeat the above assembly instructions with the second sheet of pastry.


  • Heat the two outside zones of the Halo Griddle to 500–600°, but leave the center area off. for indirect heating. Place the wire rack with the bacon burger bombs in the cooler center area and close the griddle hood.
  • After about 10 minutes, rotate the wire rack and close the hood again.
  • Remove the bacon burger bombs after around 20 minutes total or when they look well browned.

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Steps for Bacon Burger Bombs

Bacon Burger Bombs Ingredients

Step 1: Prepare the Bacon and Onion

Heat your griddle surface to about 350°F. While the griddle is heating, separately slice the bacon and the onion into roughly 1-inch pieces. 

Browse our selection of quality knives.

bacon burger bombs14

Step 2: Fry the Bacon and Onion

When your griddle reaches 350°, throw on your chopped bacon, spreading it out for good contact and stirring a bit for even frying. When the bacon is almost finished, add the chopped onions and mix them with the bacon to finish frying together. 

When the bacon and onion are finished, Tommy just slides them to a cool area on the griddle, but you can also lift them off into a container and set them aside.

(For a good read on your griddle temp, the best tool is an infrared thermometer, available at our store in New Holland. Check the bottom of this page for location and hours.) 

Bacon and onion frying on a griddle

Step 3: Fry the Ground Beef

Heat the middle area of your griddle to around 400° and drop on your pound of 80/20 ground beef to sear. Tommy leaves it in one lump to sear for about 2 minutes, then flips it and chops it up. Keep flipping and stirring your ground beef until you're satisfied with the sear and it has reached a safe temperature of about 160°.

Shop our metal spatulas.

Ground beef frying on a griddle

Step 4: Mix Up the Filling

When your ground beef is ready, add in the fried bacon and onion and mix it all together, then season it with your favorite seasoning blend.

In this video, Tommy uses Shake That All-Purpose seasoning from Flat Top King, but we suggest you also consider a favorite of ours, Boars Night Out Double Garlic Butter. It's sensational. 

When you have your filling mixed and seasoned the way you like it, scoop it off the griddle and into a container to wait while you ready the puff pastry.

Ground beef, bacon, and  onions on a griddle with seasoning being sprinkled over them

Step 5: Assemble Your Bacon Burger Bombs

It's time to roll all up some explosive flavor! On a floured surface, roll out a full sheet of puff pastry and cut it into quarters. 

Onto each quarter-sheet of puff pastry, drop a little shredded cheese, then a spoonful of your ground beef filling. Gauge the amount of filling to fit snugly inside when you fold the pastry closed.

Once your filling is laid down, fold up the corners and edges of the pastry and pull them together on top of the filling, then flip the bombs and place them on a wire rack with the folds underneath to hold them in place. 

Note: In some of the images below, you might notice the cheese was added on top of the meat, instead of beneath it. Don't get confused; Tommy tried it both ways and decided he prefers adding it first, so the cheese is on top in the finished burger bomb, and we agree.

If you need a wire rack you can grab one here.

A sheet of puff pastry being cut with a knife
Shredded cheese being added to puff pastry squares
Bacon Burger Bomb being folded shut

Step 6: Garnish

Brush the tops of your finished bombs with melted butter and sprinkle them with everything bagel mix. Or if you have a topping you like better, go for it!

Get a silicone basting brush.

topping being sprinkled onto bacon burger bombs

Step 7: Bake Your Bombs

The final step is to bake the bombs to a rich, toasted brown. If you're using the Halo griddle, you'll want to use Tommy's technique: fire the two outside zones to a high temp, 500–600°, while leaving the center off, then place the wire rack with the bombs in the center and close the hood for indirect cooking. 

After about ten minutes, check the progress and rotate the rack to ensure they cook evenly. Pull them off when they're browned the way you like them, likely around twenty minutes. 

Browned bacon burger bombs on the griddle
Finished bacon burger bomb sliced open to show interior

Personalize Your Bombs

That's a wrap! If you're like us, you've already got a mental payload of variations on this recipe using different combinations of meats, cheeses, and veggies for an endless rotation of explosive flavors. So treat this recipe as a runway to launch your own campaign of culinary conquest. Bombs away! Go dominate the cookout! 

You can find all the supplies and equipment to make Bacon Burger Bomb and much more in our online store or at our brick-and-mortar specialty barbecue supply store at 140 W Main Street in New Holland, PA. 

Check the bottom of the page for store hours. 

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Meadow Creek Barbecue Supply is a specialty BBQ equipment and supply store in Lancaster County, Pennsylvania.

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140 W Main St in New Holland
Phone: 717-355-0779

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