Yield: 6 servings

Barbecued Bacon Mushroom Cheeseburger Stuffed Onions with Kale & Oven Roasted Tomatoes

Barbecued Bacon Mushroom Cheeseburger Stuffed Onions with Kale & Oven Roasted Tomatoes
Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes

Ingredients

  • 1 lb. quality extra-lean ground beef
  • 1/3 cup chopped or sliced oven-roasted (or rehydrated sun-dried) tomatoes
  • 4 oz. Sharp Cheddar Velveeta cheese, diced 1/4" - 1/2"
  • 2 flat-leaf kale leaves, torn into small 1" pieces
  • 1 cup coarse chopped fresh mushrooms
  • 1/4 tsp. garlic salt
  • 1/4 tsp. coarse ground black pepper

Sauce:

  • 1 Tbl. ketchup
  • 1 Tbl. mayonnaise such as Hellmann's
  • 1 Tbl. thick bbq sauce, such as Sweet Baby Ray's Original Barbecue Sauce
  • 1 tsp. worcestershire sauce

Rest of Ingredients:

  • 6 small to medium-sized sweet Vidalia onions, hollowed to within two outer layers
  • 6 slices quality lean thick-cut bacon
  • 1/3 - 1/2 cup more barbecue sauce
  • more coarse ground black pepper
  • 6 American cheese slices if desired

Instructions

  • In large bowl, gently combine first 7 ingredients.
  • In small bowl, mix well the sauce ingredients, drizzle into meat mixture and gently combine. Mix well to combine, but don't over mix. Cover and chill until needed.
  • Peel dry outer skins from onions. Slice 1/4 - 1/2" off of bottom root ends. Slice off 1/2 - 1" off of tops. Carefully scoop out insides leaving the last two outer layers intact and not going too close to the bottom.
  • Overstuff with meat filling.
  • Wrap each with 1 strip of bacon near the top and around the onion to hold meat. Tuck ends under or toothpick.
  • Place into a pot lined with a small rack or your insert for a pressure cooker, and a large piece of foil, then place onions carefully into the middle. Sprinkle with more pepper and close up foil.
  • Pop into a preheated 350º oven for 55 minutes to 1 hour. Remove from oven and carefully open foil to vent.
  • While the onions are cooling a little, heat grill to medium high.
  • Baste onions well with barbecue sauce, oil grill grates, and place onions onto grill. Close lid and grill for 20 to 30 minutes until bacon is crisped to your liking.
  • Check onions and bacon now and then for flare-ups and adjust heat as necessary.
  • Top each with a slice of American cheese if extra cheese is desired, melt, and serve hot.

    • Notes

    Chop the insides of onions and store in freezer in a ziploc freezer bag for the next time you need chopped onions!