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Nutrition Facts
Serving Size 251 g
(Approx. 6 Servings)
Amount Per Serving
Calories 620 Calories From Fat 380
% Daily Value*
Total Fat 42 g 65%
Saturated Fat 19 g 95%
Trans Fat 1.0 g
Cholesterol 130 mg 43%
Sodium 1720 mg 72%
Total Carbohydrate 21 g 7%
Dietary Fiber 1 g 4%
Sugars 16 g
Protein 38 g
Vitamin A 20% Iron 10%
Vitamin C 15% Calcium 30%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Bacon Wrapped Onion Bombs
Prep Time
20 minutes
Cook Time
20 minutes
Total Time
40 minutes
6  People


Recipe makes 6 Servings

2 red onions
1 1/2 Lb cowboy burger patties
8 Oz cheddar cheese, cut into cubes
12 slices of bacon
1 cup(s) Two Bros BBQ Market Local Yokel House Original BBQ Sauce
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Preheat grill to medium flame.
To prepare onions, remove stem and root ends of. Cut in half lengthwise through the root and stem, remove skin and break into separate but mating pieces.
Form patties into 4 to 6 meatballs. Push a chunk of cheddar into the center of meat ball, then wrap with two matching pieces of onion. Wrap onion with 2 slices of bacon.
Wrap onion bomb in foil, leaving the top open slightly. Pour some BBQ sauce over the top and place on grill, then cook for 35 minutes.
Remove from grill and serve.
Chef's Note: I prefer to cook these slower away from the direct heat to prevent flare ups.


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