Ingredients
Equipment
Method
Prep & Stuff
- Preheat your grill to 300-350°F for indirect cooking. Trim the root end and tip off each onion, remove the outer skin, then make one cut from the outside toward the center, stopping about halfway through. Carefully separate the onion into individual layers to create shells.
- In a large bowl, combine the ground beef, diced jalapeño, diced Roma tomato, chopped parsley, and seasoning. Mix until evenly incorporated, being careful not to overmix.
- Stuff each onion layer with the beef mixture, gently pressing the meat in until filled. Thread three stuffed onions onto each skewer, leaving a little space between each one for even cooking.
Grill & Finish
- Grill at 300-350°F, turning every 15-20 minutes, until the onions are tender and the beef reaches an internal temperature of 165°F.
- During the last 5 minutes of cooking, combine the melted butter and Cajun seasoning. Brush generously over the stuffed onions for a rich, flavorful finish.
- Remove from the grill, let rest for 5 minutes, and serve with your favorite dipping sauce.
Notes
Keep the Layers Intact: Make one cut to the center of the onion, then gently peel the layers into shells. Work slowly so the cups hold the beef without tearing.
Don't Overmix: Mix the beef filling just until combined. Overmixing packs it tight and makes the bombs dense.
Use 80/20 Beef: The 80/20 fat ratio keeps the filling juicy through the longer grill. Leaner beef can dry out inside the onion.
Cook to 165°F: Ground beef should reach 165°F internal for food safety. Probe the thickest bomb with an instant-read thermometer.
Glaze Late: Brush the Cajun butter on during the last 5 minutes so it sets without scorching over the coals.