Bite-sized Hamburger Kabobs

From the grill of Jacob Carpenter


Our advertising coordinator has whipped up another beautiful meal, and who are we to keep this goodness from our readers? Jacob Carpenter is a hero in the kitchen, and today, he’s a hero with the grill, our favorite kind of summertime superhero. 




1 lb hamburger meat 

1 tsp steak seasoning

1 tsp garlic powder

1 tsp Cajun seasoning

dill hamburger pickles 

flat/round tater tots

4 slices of thick-cut bacon

4 slices of your choice of cheese





Start off by mixing the three seasonings into the ground beef.  Once it has been thoroughly mixed, roll-up 12 golf ball size meatballs out of the mixture and set them to the side. 


Place your meatballs, four at a time, into a preheated cast iron or heavy skillet that has been heated to medium/high heat. Smash them with a spatula as soon as you drop them into the skillet. Cook on each side for about 5 mins or until cooked all the way through. 


Once your patties have all been cooked, slice your bacon slices into 12 equal pieces and fry them in the same skillet until they reach your desired crispiness. Set them to the side to cool. 


While those are cooling, cook 24 tater tots in the oven or air fryer until crispy. In the meantime, cut your cheese into appropriate size squares and place on top of your patties. Place a slice of bacon on each slice of cheese. 


Once the tots have finished cooking, lay 12 tatertots on a serving tray. Place a patty on top of each one. Next, add a pickle. Top it all off with a second tater tot and then drive a toothpick through the middle to hold it all together.


You can serve it with a dipping sauce station of mayo, mustard and ketchup. You can even dip them in chili or ranch just to name a few other substitutes.


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