Super-versatile, S-Bombs can be served as a stand-alone meal, or accompany all the goods of a full-on BBQ... Either way... JUST... YUM.
For all the allure, S-Bombs are simple to prepare, and can be cooked over the grill, in the oven, or even IN A CAMP FIRE! Depending upon how you tweak these, the recipe can be S or even fit as an E for Trim Healthy Mama... So be excited... Very exited!
Considering fire-season has been harsh for many areas, that campfire idea may have to wait until late spring or early summer... If your area is at high-risk of fire, please don't go all "crazy-camper" and start a wildfire! In the meanwhile, I am giving the directions for cooking on a BBQ grill. In a pinch, this can be easily adapted to a regular oven.
To get you started...
3-4 Sweet Onions (can sub with different variety)
1-2 pounds of raw ground beef (or sub venison or ?)
1 C Shredded cheese (we like a mix)
1 can Olives... Minus 5 "finger-tips worth" (ha)
2 TBS Garlic, dried/minced (or sub fresh, to taste)
1 TBS Chili powder
1 tsp THM Himalayan Mineral Salt
Ground Black Pepper
Homemade, sugar-free ketchup
1-2 Wasa crushed Wasa Crackers
1. Peel the onions and cut them in half, separating them into “half” round slices. You will use only the medium-larger half-rounds, but the remaining onion pieces can be saved for another meal or soup stock.
In this case, I just chopped them into bite-sized pieces and added them to a foil-wrap alongside my S-Bombs!
*Check out alternative cooking ideas below for a photo and directions.
2. In a bowl, add the raw burger, seasonings, cheese, olives and any of the "optional" items - mixing until all are well-incorporated.
Note: You can slice the whole can of olives and add them, but our 5 year old assured me this is better if we use a can, minus 5 olives. She is an expert, so can be trusted.
3. Roll the meat mix into larger "meatballs", of varied sizes.
4. Place each meatball between two onion halves, and press together firmly - so they form the “bomb”. Make sure the onion has enough meat to hold everything together, but isn't overfull.
5. Each S-Bomb should look like this before you wrap securely in aluminum foil.
6. Place on the grill, over hot coals. Cover and cook for 12 - 15 minutes; carefully, using tongs, flip and cook another 12 - 15 minutes.
*Timing will vary, depending upon how big your S-Bombs are. NOTE: Raw and even "medium rare" burger is a risk for bacteria, so be sure to cook thoroughly.
These will smell heavenly!!
* OVEN: Cook at 350* F and flip as with grilling. Always double-check meat before serving.
* CAMPFIRE: Make sure to use heavy foil, and loosely double-wrap with a second piece of foil to help prevent burning.
Place S-Bombs into your campfire coals. Cook 8-10 minutes, flip and cook an additional 8-10 minutes. Check meat to be sure it is cooked thoroughly before serving.
ONLY YOU CAN PREVENT FOREST FIRES!
1. Chop onion chunks into small, bite-sized pieces and layer on a piece of foil.
2. Add a layer of ground meat mixture.
3. Add extra cheese... Just because.
4. Wrap securely in foil and cook alongside your S-Bombs.
5. Pictured below is an S-Bomb, green salad with a bit of ranch dressing, and the chopped onion bits with the extra cheese. DELISH!
An example would be: 1 - 2 "S" Bombs (Maybe we should call them "E" Bombs in this case, huh?) served with 1/2 ear of grilled corn on the cob. (Yes... You *can* have corn, occasionally, in an E setting.)
The meat is your protein source; the low-fat cheese and/or olives would be your fat source; the corn would be your carb source. In place of corn, you could have 3/4 cup of quinoa OR 3/4 cup of beans OR a piece of fruit OR even a small fruit smoothie! (There are other, equally appropriate carb-sources -- These are just some quick ideas.)