Bacon BBQ Cheeseburger Doughnuts

These Bacon BBQ Cheeseburger Doughnuts are pure indulgence — smoky beef, crispy bacon, melted smoked cheese, creamy cream cheese and tangy pickles, all wrapped in soft, fluffy dough and fried until golden.

Finished by rolling them in sweet white sugar with a subtle hit of paprika, they're the ultimate sweet and savoury BBQ creation.

The best part? They're a brilliant way to turn leftover smoked beef of almost any cut into something completely different. Beef cheeks, brisket, chuck, pulled beef — if you've got leftovers, they're going in.

Perfect for BBQs, parties, game days or when you want to turn your leftovers into something seriously unforgettable.

Why You'll Love This Recipe

• Sweet, smoky, cheesy and savoury in every bite
• A great way to use leftover smoked beef
• Crispy and golden on the outside
• Soft, fluffy dough surrounding a gooey filling
• Packed with bacon, smoked cheese and pickles
• The sugar and paprika coating gives them an addictive sweet-savoury finish
• A seriously impressive BBQ party snack

Recipe Information

Prep Time: 45 minutes
Proofing Time: 1½ hours
Chilling Time: 45 minutes
Frying Time: 10–12 minutes per batch
Total Time: Approximately 3 hours
Serves: 8 large doughnuts

Yield

This recipe makes approximately 8 large doughnuts.

Each filling ball should be roughly golf-ball sized, with each finished doughnut slightly larger than a tennis ball.

Ingredients

Bacon BBQ Cheeseburger Filling

Makes approximately 8 large doughnuts

• 350g leftover smoked beef, roughly chopped
• 200g crispy bacon, roughly chopped
• 150g smoked cheese, chopped into small cubes
• 150g cream cheese, softened
• 50g burger pickles, finely chopped
• 4–5 tbsp BBQ sauce, adjusted to taste

Use any leftover smoked beef you have. Beef cheeks work brilliantly, but brisket, chuck or other smoked beef cuts will also work.

Doughnut Dough

• 500g plain flour
• 60g white sugar
• 10g salt
• 7g instant yeast
• 300ml warm milk
• 2 eggs
• 80g unsalted butter, softened
• Neutral oil, for deep frying

Sugar & Paprika Coating

• 150g white sugar
• 1 tsp paprika

Method

1. Prepare the Cheeseburger Filling

Start by roughly chopping your leftover smoked beef and crispy bacon.

Cut the smoked cheese into small cubes.

Add the smoked beef, bacon, smoked cheese, softened cream cheese, finely chopped pickles and BBQ sauce to a large bowl.

Mix everything together until well combined.

You want the mixture to hold together easily but still have plenty of texture from the beef, bacon and cheese.

Taste the mixture and add a little more BBQ sauce if needed.

2. Shape the Filling

Divide the mixture into approximately 8 equal portions.

Roll each portion into a ball roughly the size of a golf ball.

Place the filling balls onto a tray and refrigerate for 45 minutes.

Chilling the filling makes it much easier to wrap with the dough and helps prevent the filling from becoming too soft while you're assembling the doughnuts.

3. Make the Doughnut Dough

Add the flour, sugar, salt and instant yeast to a large bowl.

Mix to combine.

In a separate bowl, combine the warm milk and eggs.

Gradually add the wet ingredients to the dry ingredients, mixing as you go, until a dough starts to form.

Turn the dough onto a lightly floured surface or use a stand mixer with a dough hook.

Knead until the dough begins to become smooth.

Add the softened butter and continue kneading for approximately 8–10 minutes, until the dough is smooth, soft and elastic.

4. Proof the Dough

Place the dough into a lightly greased bowl and cover.

Leave it somewhere warm until the dough has roughly doubled in size, approximately 1 hour.

The exact time will depend on the temperature of your kitchen.

5. Assemble the Doughnuts

Once the dough has risen, turn it out onto a lightly floured surface.

Roll the dough out fairly thin.

Cut out circles large enough to completely wrap around each chilled filling ball.

Place one filling ball in the centre of each piece of dough.

Bring the dough up and around the filling, completely enclosing it.

Pinch the edges together firmly to seal.

Then gently roll the dough between your hands to create a smooth ball.

Make sure there are no gaps or weak spots in the dough. You don't want the filling escaping into the hot oil.

Place the filled doughnuts onto a tray.

Leave them at room temperature for approximately 30 minutes before frying.

This short second proof helps the doughnuts cook evenly and keeps the dough soft and fluffy.

6. Fry the Doughnuts

Heat a neutral frying oil to:

170–180°C / 340–355°F

Carefully lower the doughnuts into the hot oil.

Don't overcrowd the fryer or pot — cook them in batches if necessary.

Fry for approximately 10–12 minutes, turning them occasionally so they cook and colour evenly.

You're looking for a deep golden-brown exterior and dough that is fully cooked through.

Because the filling is already cooked, the main goal is to cook the dough thoroughly and heat the filling until the cheese is melted and everything is hot.

Remove the doughnuts from the oil and allow excess oil to drain.

7. Make the Sugar & Paprika Coating

Add the white sugar and paprika to a bowl.

Mix thoroughly until evenly combined.

While the doughnuts are still warm, roll them generously in the sugar and paprika mixture.

Make sure they're completely coated.

The heat from the doughnut helps the sugar stick to the surface, giving you that sweet, slightly smoky finish.

8. Serve

Serve the doughnuts warm while the centre is gooey and the smoked cheese is melted.

Break one open and you'll get that combination of:

crispy dough → sweet paprika sugar → smoky beef → bacon → melted cheese → tangy pickles.

They're seriously indulgent and very difficult to stop eating.

BBQ LAB Tips

Use any leftover smoked beef

This recipe isn't limited to beef cheeks. Leftover brisket, chuck, beef cheeks or other smoked beef cuts will all work.

It's a great way to turn yesterday's BBQ leftovers into something completely different.

Chill the filling

Don't skip the 45-minute chill. A firm filling is much easier to wrap with the dough and helps you create a properly sealed doughnut.

Seal the dough properly

Make sure the filling is completely enclosed and the seam is tightly sealed before frying. Any gaps can allow the filling to escape into the oil.

Don't overcrowd the fryer

Cook the doughnuts in batches. Adding too many at once will drop the oil temperature and can result in greasy doughnuts.

Keep the oil temperature steady

Aim for 170–180°C / 340–355°F throughout the cook.

Too hot and the outside will brown before the dough is cooked through. Too cool and the doughnuts can absorb too much oil.

Coat while they're warm

Roll the doughnuts in the sugar and paprika mixture while they're still warm. This gives you the best coating.

Serve them fresh

These are at their best straight from the fryer, while the outside is crisp, the dough is soft and the filling is hot and gooey.

Frequently Asked Questions

What can I use for the smoked beef filling?

Almost any leftover smoked beef will work. Beef cheeks, brisket, chuck and other smoked beef cuts are all excellent choices.

Can I use leftover brisket?

Absolutely. Leftover smoked brisket is one of the best options for these BBQ cheeseburger doughnuts.

Can I make the filling ahead of time?

Yes. You can prepare and portion the filling ahead of time and keep the filling balls refrigerated until you're ready to assemble the doughnuts.

Why do I need to chill the filling?

Chilling firms up the cream cheese and fat in the mixture, making the filling much easier to wrap with the dough. It also helps the doughnuts hold their shape.

What temperature should I fry the doughnuts?

Keep your oil between 170–180°C / 340–355°F.

How long do you fry cheeseburger doughnuts?

These large filled doughnuts take approximately 10–12 minutes, turning occasionally to ensure even cooking and browning.

Can I use different cheese?

Yes. Smoked cheese gives these doughnuts a great BBQ flavour, but you can experiment with cheddar, Monterey Jack or another good melting cheese.

Can I change the BBQ sauce?

Absolutely. Use your favourite BBQ sauce or adjust the amount according to how sweet, smoky or spicy you want the filling.

Why do you coat them in sugar?

The sweet sugar coating is what makes these doughnuts so different. The combination of sweet sugar, paprika, smoky beef, bacon and cheese creates the sweet-savoury contrast that makes them so addictive.

Can I make these without bacon?

Yes. Simply leave out the bacon and increase the amount of smoked beef slightly if you want to keep the filling substantial.

Can I bake these instead of frying them?

The recipe is designed for deep frying, which gives the doughnuts their characteristic crisp exterior. Baking will produce a different texture and won't give you quite the same result.

Can I freeze the doughnuts?

For the best texture, I'd recommend making and frying them fresh. If you want to prepare ahead, it's better to prepare the filling and dough separately and assemble closer to cooking.