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Overhead view of bacon cheeseburger stuffed onions in a Staub cast iron skillet topped with Thousand Island dressing, parsley and sesame seeds, with a jar of dressing and a bowl of sesame seeds beside it
Lexi Harrison

Bacon Cheeseburger Stuffed Onions

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Bacon cheeseburger stuffed onions are tender, sweet onion petals wrapped around a filling of seasoned ground beef, crispy bacon, chopped pickles and little pockets of melty cheddar, baked in a skillet until golden and drizzled with homemade Thousand Island. It's our very American spin on a classic Middle Eastern and Mediterranean dish, and it's pure comfort food.
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Prep Time 30 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 50 minutes
Servings: 6 people
Course: Dinner
Cuisine: American
Calories: 413
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Stuffed Onions:
  • 3 whole yellow or sweet onions large
  • 4 ounces bacon chopped
  • 1 lb ground beef 85% lean, 15% fat
  • 3 cloves garlic minced
  • 1 tablespoon tomato paste
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons ketchup
  • 1 tablespoon yellow mustard
  • 1 teaspoon smoked paprika
  • 1 teaspoon kosher salt
  • ¼ teaspoon black pepper
  • ¾ cup beef broth divided
  • ¼ cup plain breadcrumbs
  • ⅓ cup dill pickles finely chopped
  • 4 ounces sharp cheddar cheese cut into ¼-inch cubes
Homemade Thousand Island Dressing (optional):
  • ¼ cup mayonnaise
  • 1 tablespoon ketchup
  • 1 tablespoon dill pickles very finely chopped
  • ½ teaspoon yellow mustard
  • ½ teaspoon pickle juice plus more for desired consistency
  • ½ teaspoon Worcestershire sauce
  • ¼ teaspoon garlic powder
  • Pinch salt and pepper
  • sesame seeds for garnish (optional)

Equipment

Method
 

  1. Preheat the oven to 375˚F and lightly grease a 12-inch skillet.
  2. Bring a large pot of salted water to a boil. Slice off the top and bottom of each onion, then peel. Make a cut in each onion halfway through the onion (to the center) so there's a slit. Add the whole onions and simmer for about 15 minutes, until the onion is softened.
    Overhead view of three whole peeled onions, each with a slit cut to the center, simmering in a yellow Staub pot
  3. Remove the onions and let cool until they are easy to handle. Carefully peel off each layer of the onion, and set aside. We discarded the outermost layer. When you get to the center and cannot get a large enough petal to use for filling, set it aside and finely dice it to use in the meat filling.
    Overhead view of boiled onion layers peeled apart and piled on a white plate, with bowls of chopped pickles and cubed cheddar
  4. In a separate large skillet, cook the chopped bacon over medium heat until crispy and browned, then remove with a slotted spoon to a plate lined with paper towel.
    45 degree view of chopped bacon cooking until crispy in a black cast iron skillet
  5. In the same skillet, cook the ground beef, breaking it apart until no longer pink and fully cooked through. Remove it from the pan with a slotted spoon and set aside. Discard most of the fat, leaving just about 1 tablespoon in the skillet.
    Overhead view of browned ground beef in a Staub cast iron skillet with a black spatula, bowls of pickles and cubed cheddar nearby
  6. Add in the chopped onion, garlic and tomato paste, cooking for just a minute or two.
    45 degree view of diced onion, garlic and tomato paste cooking in a cast iron skillet
  7. Add back in the cooked ground beef, bacon, Worcestershire sauce, ketchup, mustard, smoked paprika, salt, pepper and ¼ cup of beef broth. Cook for 1-2 minutes, stirring until well combined and moist. Remove from heat.
    Close up view of cheeseburger filling in a cast iron skillet with ground beef, crispy bacon and diced onion stirred together
  8. Stir in the breadcrumbs, then let it cool for a few minutes. Stir in the pickles and the cubed cheddar, mixing just until evenly incorporated. You don't want the cheese to fully melt into the ground beef – it will melt into distinct pockets in the oven.
    Close up view of cubed cheddar and chopped pickles added on top of the ground beef and bacon filling in a cast iron skillet
  9. Take an onion petal and scoop about ¼ cup of filling into the center, rolling the onion around to enclose the filling. The larger onion peels can be cut in half.
    Close up view of a hand holding a boiled onion petal filled with cheeseburger filling before rolling it closed
  10. Place the filled onions seam side down in the prepared skillet, arranging them in one layer. Repeat with all remaining onions/filling. Pour in the remaining ½ cup of beef broth.
    Overhead view of sixteen stuffed onion rolls arranged seam side down in a Staub cast iron skillet before baking
  11. Cover with a lid and bake for 20 minutes, then remove the lid and bake for another 20-25 minutes, until the onions are light golden brown on top.
    Overhead view of baked stuffed onions in a Staub cast iron skillet, golden brown on top and sitting in broth
  12. While the onions are cooking, whisk together all ingredients for the dressing. If it's too thick, thin it out with more pickle juice or a splash of water.
    45 degree view of homemade Thousand Island dressing whisked smooth in a gray mixing bowl on a red checkered towel
  13. Serve the stuffed onions warm with dressing drizzled over the top, sesame seeds and (optional) chopped parsley for some freshness. Enjoy!
    Close up view of baked bacon cheeseburger stuffed onions in a cast iron skillet drizzled with Thousand Island dressing, sesame seeds and parsley

Notes

  • Onions: Large sweet or yellow onions both work. If yours are small, use 4 to 5 instead of 3, since the inner layers get too small to roll. 
  • Don’t over-boil the onions: It only takes about 15 minutes for the layers to be pliable. If you go longer, they may tear when you roll them.
  • Cheese: Cube it instead than shredding it, and let the filling cool a few minutes before stirring it in so it melts into pockets instead of distributing into the beef. Don’t top the onions with shredded cheese (it slides right off!). 
  • Make ahead: The filling keeps in the fridge for up to 3 days. Boil the onions and fill them when you’re ready to bake. This makes this recipe much more weeknight-friendly!
  • Storage: Refrigerate leftovers for 3 to 4 days with the dressing stored separately. Reheat covered in a 350˚F oven with a splash of broth for about 15 minutes. Freeze baked onions in a single layer, then bag for up to 3 months. Thaw overnight and reheat the same way.

Nutrition

Calories: 413kcalCarbohydrates: 7gProtein: 22gFat: 33gSaturated Fat: 12gPolyunsaturated Fat: 6gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 87mgSodium: 1131mgPotassium: 406mgFiber: 1gSugar: 3gVitamin A: 470IUVitamin C: 2mgCalcium: 170mgIron: 2mg

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