This Bacon BBQ Cheeseburger Doughnut is pure indulgence — smoky beef, crispy bacon, creamy cheese, tangy pickles, all wrapped in a soft doughnut and fried until golden. Finished by rolling in sweet white sugar with a subtle hit of paprika, it’s the ultimate sweet-savoury BBQ creation.
Perfect for BBQs, parties, or when you want to turn leftovers into something unforgettable.
Why You’ll Love This Recipe
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Sweet, smoky, cheesy, and savoury in every bite
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Perfect use for any leftover smoked beef, of any cut!
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Crispy on the outside, gooey on the inside
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A true show-stopper BBQ snack
Ingredients
Filling (Makes approx. 8 large doughnuts)
Each filling ball is roughly golf-ball sized
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350g leftover smoked beef (I used beef cheeks), roughly chopped
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200g crispy bacon, roughly chopped
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150g smoked cheese slices, chopped into small cubes
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150g cream cheese, softened
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50g burger pickles, finely chopped
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4–5 tbsp BBQ sauce (adjust to taste)
Doughnut Dough
Each finished doughnut is slightly larger than a tennis ball
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500g plain flour
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60g white sugar
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10g salt
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7g instant yeast
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300ml warm milk
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2 eggs
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80g unsalted butter, softened
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Neutral oil, for deep frying
Sugar Coating
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150g white sugar
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1 tsp paprika
Method
1. Prepare the Filling
Chop the smoked beef and smoked cheese into small cubes.
In a large bowl, mix beef, bacon, smoked cheese, cream cheese, pickles, and BBQ sauce until well combined.
Roll the mixture into balls roughly the size of a golf ball.
Place on a tray and refrigerate for 45 minutes to firm up.
2. Make the Doughnut Dough
In a bowl, combine flour, sugar, salt, and instant yeast.
Mix warm milk and eggs together, then gradually add to the dry ingredients.
Knead until a dough forms, then add the softened butter and knead until smooth and elastic (about 8–10 minutes).
Cover and let rise in a warm place until doubled in size, about 1 hour.
3. Assemble the Doughnuts
Once risen, roll the dough out thinly on a floured surface.
Cut circles large enough to fully wrap around the filling balls.
Place a chilled filling ball in the centre, wrap the dough around it, and seal tightly.
Shape into smooth balls.
Let the filled doughnuts sit at room temperature for 30 minutes before frying.
(This helps them cook evenly and stay soft inside.)
4. Fry the Doughnuts
Heat oil to 170–180°C (340–355°F).
Carefully fry the doughnuts for 10–12 minutes, turning occasionally, until golden brown and hot all the way through.
5. Sugar & Paprika Finish
Mix white sugar and paprika in a bowl.
While doughnuts are still warm, roll them generously in the sugar mixture until fully coated.
Serve
Serve warm for maximum gooey, smoky, sweet-savory impact. These are rich, indulgent, and guaranteed to disappear fast.
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