Bacon Cheeseburger Kabobs with all the fixin’s of a traditional burger.
I love a good cheeseburger. Add bacon to it and that makes it even better. When the hamburger patty is seasoned perfectly and fresh veggies are added to compliment it, it makes my taste buds sing.
Over the past year I’ve tried out several different lettuce varieties to use in place of a regular bread burger bun, but I have yet to find the perfect for me lettuce bun. Either the flavor is wrong or too overpowering, or the texture of the leaf is either too fragile or too stiff. Someday I’ll find the keto burger bun option that’s right for me, but until then I’ve found burgers on a stick are a brilliant and fun substitution.
Bacon Cheeseburger Kabobs Notes
Finding the right bacon is important to add onto cheeseburger kabobs. Through trial and error I’ve settled on a thick cut bacon. If it’s peppered, either purchased that way, or by adding the seasoning yourself, it’s even better. As for the size and shape of the bacon pieces, my method is to bake the bacon rather than frying it which helps it stay flat. Then cut the bacon into approximately 1 inch pieces for threading onto the kabob.
Seasoning the meat for the meatballs is also a crucial step for this particular recipe. The meatball shouldn’t taste like something that’s paired with marinara sauce, instead it should taste like a burger. I’d love to get a good flame grilled flavor into my meatballs, but for now I’m cooking them in the oven or on the stovetop, that means the salt and pepper needs to do it’s magic. A little garlic powder will enhance the flavor even more without taking over.
When forming the meatballs remember to keep them smaller, but still big enough to slide on the skewer. Make them slightly bigger than what you want them because they’ll shrink a bit in the cooking process.
Finally, a quick note about the additional toppings for the kabobs. Fresh vegetables are always best. Find nice crisp green lettuce. Greenleaf lettuce is wonderful for this particular recipe because of the way the color helps the red of the tomatoes pop.
Not all pickles are created the same. Sure the pickles on the shelf in the main aisles of the store are probably cheaper, but the refrigerated pickles are firm and crisp, which allows them to hold their form better on a stick.
Pre sliced cheese can make this recipe quicker to assemble. If you’re not looking forward to additional prepwork, let the brand do the work for you. Colby pairs nicely with the bacon cheeseburger kabobs, although a mild cheddar or even muenster would taste great too. Have fun trying out different cheese combinations, you never know which one will win you over.
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Preheat oven to 350F. Place an ovenproof wire rack on a baking sheet to allow meatballs to drain.
In a medium sized bowl combine all meatball ingredients. Form into 28 one inch balls. Place on a baking rack/sheet and bake for approximately 15 minutes or until cooked through. Remove from oven and allow to cool slightly before assembling kabobs.
Bacon Cheeseburger Kabobs
Thread kabob ingredients on 6 inch skewers. Two of each ingredient is ideal for 6 inch skewers. Serve.
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