1 pound grass fed ground beef
2 strips nitrate-free turkey bacon
1/4 medium onion, minced
1/4 poblano pepper, seeds and ribs removed, minced
1/4 cup blue cheese, crumbled
3/4 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon paprika
3 tablespoons gluten free bread crumbs
Preheat oven to 425°F and cover a large, rimmed baking sheet with aluminum foil.
Place turkey bacon in a large skillet over medium-high heat. Cook bacon until crisp, about 3-4 minutes. Remove from pan and set aside to cool.
Add the onion and poblano to the pan and sauté until soft, about 2-3 minutes. Add garlic and cook for an additional minute. Set the pan aside until the veggies are cool to the touch.
When bacon is cool enough to handle, cut into small pieces.
In a large bowl, place the ground beef, salt, pepper, paprika, bacon, blue cheese, bread crumbs, and the vegetables from the skillet. Mix until all the ingredients are evenly distributed. Cover and refrigerate at least 20 minutes and up to overnight.
Remove the meat mixture from the refrigerator. Use a medium ice cream scoop, scoop mixture into moistened hands. Roll into a ball between your palms, then gently flatten. Line up the meatballs on the prepared baking sheet, about 1/2 inch apart.
Slide the burger bites into the oven and bake for 12-15 minutes, until browned and cooked through.
Serve immediately. Top with a little relish and a drizzle of Awesome Sauce.
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