My hubby and I had a blast kicking off the grilling season this year, and decided to have a “Battle of the Burgers” just me and him! Ok, I kind of talked him into it. Because I was tired of the same old burgers! Not that they aren’t good, they’re really good! But I just wanted to make something a bit different this time.

Because I happened to have frozen bread dough on hand, I came up with the idea to wrap the burgers, hence the name “Burger Bombs!” It could work, right? 😀 Why not! 😉

So I ran with that, and doctored up each challenge recipe with a few ingredients that I also already had, and to help use up some of my freezer stash!

My hubby’s was a pizza-style burger, “Sausage & Pepperoni Pizza Burger Bombs!“, but I decided to go in a very different direction.

We have had a box of frozen chopped spinach in the freezer forever. The date said that it still good, so I figured it was use it or lose it time!

Not only did I use that, but in both burgers went some extra lean ground beef and ground sausage, and a packet of Knorr pesto mix to start. A GREAT start, actually! 😉 You can of course, use all ground beef, but I love doing a 50/50 mix! It adds so much more flavor! 😀

Once the patties were formed and pressed, making the bottom ones slightly larger….

…I piled them with a creamy, cheesy, lightly spicy, spinach filling!

The main trick to these burgers, is to make sure that they are very well sealed so that the filling doesn’t leak out. If a little does though, no biggie. It happens. 😉

Then oil your grill grates and grill to absolute perfection!
8 minutes per side and part one is done! 😉

I can usually tell when they are done, because the filling will just begin to sneak out!

Doesn’t it make your mouth water?!! 😀

And so the “Battle of the Burgers” was ON!

Below is a peek at the easy assembly of mine!

Heavenly yummy goodness! A slightly sweet and spicy Aioli, fresh mozzarella, red onion, spicy salami, a cheesy stuffed grilled burger, more Aioli, and a kale leaf! *The spicy salami should go before the burger, so my photo above is slightly out of order,
but you get the idea! 😉

Just follow the directions in the recipe below. 😉

Lastly, I wrapped the whole thing in some bread dough, creating a “bomb”!

Before baking, it got one last topping of spicy salami and fresh mozzarella!

Now THAT is the BOMB!!! 😀 😀 😀

Just gorgeous! I could SELL these babies! 😉

And they were surprisingly easy to eat!
Because they’re encased in a crispy dough, nothing falls out
and you don’t end up wearing half of it in your lap! 😉

Though it took me three DAYS to eat mine, it was probably the best burger I’ve ever, ever had!

I instantly daydreamed of owning my own pub….and people were lined up at the door wanting my food…and all kinds of burgers….sigh….then I filled the dispenser, closed the door, and started the dishwasher.

So who won?? I think BOTH burgers were winners!! Though I did prefer mine, my hubby preferred his! So I guess, to each his or her own burger. 😉

Yield: 2 burgers

Creamy Blue Cheese Stuffed Burger Bombs with Sausage, Salami, Fresh Mozzarella & Honey-Mustard Aioli

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Ingredients

For Burgers:

• 1/2 lb. lean ground beef
• 1/2 lb. spicy ground italian sausage
• 1 packet Knorr Pesto Mix
• 4 packed Tbl. frozen chopped spinach, thawed and squeezed dry
• coarse ground black pepper

For Filling:

• 4 oz. cream cheese
• 3-4 Tbl. blue cheese crumbles, as desired
• 2 packed Tbl. frozen chopped spinach, thawed and squeezed dry
• 1 tsp. dried minced onion
• 1 tsp. extra-hot horseradish
• 1/2 tsp. spicy brown mustard

For Honey-Mustard Aioli:

• 1/4 cup heavy mayo
• 1/2 tsp. spicy brown mustard
• 1/4 tsp. pure honey

Rest of ingredients:

• 10 very thin slices hard salami
• 6 thick slices fresh mozzarella
• 2 torn pieces of kale
• 2 very thin slices red onion
• half of a 1 lb. loaf frozen bread dough, thawed overnight, cut into two pieces
• 2 Tbl. melted butter
• 1/4 tsp. garlic salt

Instructions

The night before, spray a frozen bread dough loaf with no-stick spray, wrap tightly with plastic wrap, and place in fridge to thaw overnight.

In large mixing bowl, mix together burger ingredients, except pepper, until well incorporated but don't over mix. Cover and chill. *Breaking up the meats and adding them alternately with the rest of the ingredients makes it easier to mix.

In medium bowl, mix together filling ingredients.

In small bowl, stir together the Aioli ingredients. Cover and chill.

Divide burger meat into fourths, making 2 parts slightly larger. On baking sheet, flatten into 4 patties.

Place a fourth of filling onto larger patties to within a ½ or so of the edges. Place smaller patties on top, smooth up bottom edges to seal. Hold patty in your hand and make sure all edges are very well sealed.

Sprinkle tops with coarse ground black pepper.

Heat grill to medium heat, oil grates, and place patties onto grill. Grill each side for 8 minutes. Remove to plate and loosely cover. Place in fridge to cool down.

Preheat oven to 350 degrees.

Take a 4th of the bread dough, and pull and stretch into a 6" circle. Place a fourth of the Aioli onto center, then top with a thick fresh mozzarella slice, sliced red onion, 2 slices spicy salami, grilled burger, a fourth more Aioli, and a nice kale leaf.

Bring sides of bread dough up and over the burger and pinch seams closed, (giving it a little twist helps). Turn over and place seam side-down onto sprayed baking sheet.

Brush top and sides with garlic butter.

Top with 3 more slices salami, and two thick slices fresh mozzarella torn into pieces.

Repeat making a second burger.

Pop into preheated oven and bake for 22-25 minutes until golden browned, crispy and hollow-sounding when tapped.

Serve hot and sliced in half if desired!