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Cheddar and cooked turkey bacon are enclosed in beef, cooked through, chilled, then coated in cornmeal batter and fried. The separate first cook replaces the archived shortcut of frying chilled raw beef for a fixed few minutes.
Ingredients and measurements
- 1 pound ground beef
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper; 1/2 teaspoon garlic powder
- 4 slices turkey bacon, cooked and chopped
- 1 cup shredded cheddar cheese
- 1 cup all-purpose flour; 1 cup yellow cornmeal
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt; 1 cup buttermilk
- 1 large egg
- 8 wooden skewers; Vegetable oil for frying
Preparation and baking
- Stage 1
Heat the oven to 375°F and line a rimmed tray. Mix ground beef with its salt, pepper and garlic powder. Divide into eight portions, flatten, and enclose modest amounts of cheddar and cooked bacon in each. Seal into short logs; reserve excess filling rather than making the seams thin.
- Stage 2
Bake the logs until the ground-beef centers reach 160°F, checking with a thermometer. Let steam escape briefly, then refrigerate promptly in a shallow container until firm and cold. Do not freeze them for frying.
- Stage 3
Whisk flour, cornmeal, sugar, baking powder and batter salt. Stir in buttermilk and egg until no dry flour remains. Prepare a draining rack and use a fryer or sturdy deep pot with adequate headroom.
- Stage 4
Heat frying oil to 350°F according to the equipment instructions. Pat condensation from the cooked logs. Insert suitable short skewers only if they fit the fryer safely; otherwise lower and lift with a slotted utensil.
- Stage 5
Coat one log in batter and lower carefully into the oil. Fry in small batches, turning as needed, until the batter is cooked and crisp and the center reaches 165°F. Check a first piece; color alone is insufficient. If the coating browns early, finish on a tray in the oven until the center is hot.
- Stage 6
Drain on a rack and cool briefly before eating; cheese can be much hotter than the crust. Keep water away from the hot oil and let it cool fully before handling for disposal.
A golden batter can conceal undercooked ground beef. The first bake establishes doneness before coating; the final temperature check confirms reheating.
Why cook the beef first?
Leave enough beef to seal every seam. Small, firmly enclosed portions are easier to handle than thin meat stretched around too much filling.
How much cheese fits?
Refrigeration can leave condensation. Blot it before dipping so liquid does not run into the hot oil.
Why dry the surface?
No kitchen test is claimed. This is an editorial revision with separate cooking stages and thermometer checks; allow extra time for cooling.
Has this method been tested here?
Refrigerate promptly in shallow covered containers within two hours, or one hour above 90°F. Keep at 40°F or colder. Reheat cooked leftovers to 165°F; keep cold dishes chilled.
Storage and serving
For more recipes to serve alongside, see healthy cowboy caviar salad or chicken buttered noodles. Use that recipe’s own quantities rather than mixing formulas.
This is an editorial revision of the archived recipe with clarified preparation and ingredient allocation. A Pinch Of Lemon has not kitchen-tested this version. The reference supports temperature guidance, not the complete recipe formula. Existing photographs are illustrative. Reference: FoodSafety.gov cooking temperatures.
Common Questions About This Recipe
- Why cook the beef first?
A golden batter can conceal undercooked ground beef. The first bake establishes doneness before coating; the final temperature check confirms reheating.
- How much cheese fits?
Leave enough beef to seal every seam. Small, firmly enclosed portions are easier to handle than thin meat stretched around too much filling.
- Why dry the surface?
Refrigeration can leave condensation. Blot it before dipping so liquid does not run into the hot oil.
- Has this method been tested here?
No kitchen test is claimed. This is an editorial revision with separate cooking stages and thermometer checks; allow extra time for cooling.