Introduction
If your snack cravings lean toward “loud and legendary,” these Bacon Blast Cheeseburger Fry Bombs are about to become your
go-to crowd-pleaser. They combine the bold flavors of a bacon cheeseburger with the comfort of crispy fries—then wrap it all up inside a
mashed-potato shell and finish with a crunchy coating. When you bite in, you get a crisp exterior, warm seasoned beef, melty cheese, smoky bacon,
and little pops of fry texture that make the whole thing feel like a fun, handheld fast-food mashup—but made at home.
The best part is how customizable they are. Want extra cheesiness? Use mozzarella cubes for stretchy pulls. Want a steakhouse vibe?
Add Worcestershire and a touch of smoked paprika (already included here) plus a pickle dip on the side. Want to keep it lighter?
Bake instead of fry and use lean beef. No matter which direction you take, the structure stays reliable: make a thick filling, cool it,
wrap it in a potato layer, then bread and cook until golden.
Party advantage: You can prep and shape the bombs ahead, then bake/fry right before serving so they’re hot and crisp.
Ingredients
Potato shell
- 600 g mashed potatoes, cold (leftover mashed potatoes are perfect)
- 30 g breadcrumbs (to firm the potato mixture)
- 1 egg
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika (optional)
Cheeseburger fry filling
- 450 g ground beef
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 tbsp ketchup
- 1 tsp yellow mustard
- 1 tbsp Worcestershire sauce
- 1/2 tsp salt (adjust to taste)
- 1/2 tsp black pepper
- 120 g cheddar cheese, cut into cubes (or mozzarella for extra stretch)
- 6 slices bacon, cooked crisp and crumbled
- 1 cup cooked fries, chopped into small pieces (or shoestring fries)
Breading + cooking
- 1/2 cup flour (for dredging)
- 2 eggs, beaten (for coating)
- 1 1/2 cups breadcrumbs or panko (for crunch)
- Oil for frying (if frying)
- Optional: sesame seeds for a “burger bun” look
Dips (highly recommended)
- Burger sauce, ketchup, ranch, spicy mayo, or BBQ sauce
- Optional pickle relish or sliced pickles on the side
Why cold mashed potatoes? Cold potatoes are firmer and easier to shape. Warm potatoes tend to turn sticky and difficult to seal.
