Week 3 : Bacon Cheddar Cheeseburger Footballs
Bacon Cheddar Cheeseburger Footballs
“Great Appetizer To Serve Just Before Halftime”
Makes approx. 40 footballs.
2 Eggs, beaten
1 pkg. of Onion Soup Mix
.6 Lb. ground beef
.6 Lb. ground pork
2 oz. 10% Cream
2.5 Tbsp AP Flour
6 oz. cheddar cheese (old cheddar if possible)
.5 Lb. bacon, chopped coarsely
2 eggs, beaten
1 cup Panko/Italian Bread Crumbs
4 Tbsp Canola/Corn Oil
1 Tbsp Butter
Bowl 1, Tray 1:
You’ll need 2 large bowls, 2 small bowls and 2 trays.
In the first bowl large bowl, combine beaten eggs and onion soup mix. Add ground pork and beef into egg and soup mix, and then mix well.
Get yourself a good size tray, and shape about 40 flat ovals, approx. 3” long, ¼ to ½ thick.
Bowl 2, Tray 2:
In 2nd bowl, combine the flour and milk until smooth. Add cheese and bacon; mix well. Shape cheese mixture into 36 mini footballs, approx. 2” long, 1” thick football shape.
Combine 2 Trays:
Shape one portion from Bowl #1 around each cheese ball from Bowl #2. Space them out on 1 of the trays
In a small bowl, beat eggs. Place bread crumbs in other small bowl.
Immerse mini footballs into egg, drip drain, then coat with the crumbs.
In a large pan, heat your oil and butter on medium heat for 10 minutes. Cook each football for 10-12 minutes, rotating sides, until the meat is no longer pink. If using a thermometer, remove when it reads 160 degrees Fahrenheit. Drain on a paper towel. Insert a toothpick in the end of each football. Cool for 5 minutes and serve.
Hint: Rather than traditional burger condiments, mix a little hot sauce to some real mayonnaise as a great dipping sauce. And serve with a sharp and bitter lager!
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