Cheesy Cheeseburger Bombs Explosion (Printable)
Golden biscuit pockets of seasoned beef and melted cheddar, finished with sesame and egg wash.
# What You’ll Need:
→ Meats
01 - 1 pound ground beef
→ Cheese
02 - 1 cup shredded cheddar cheese
03 - 8 small cubes mozzarella cheese (about 3/4 inch each)
→ Vegetables
04 - 1 small onion, finely diced
05 - 1 small pickle, finely chopped (optional)
→ Dough
06 - 1 tube refrigerated biscuit dough (8 biscuits)
→ Spices & Seasonings
07 - 1 tablespoon ketchup
08 - 1 tablespoon yellow mustard
09 - 1 teaspoon Worcestershire sauce
10 - 1/2 teaspoon garlic powder
11 - 1/2 teaspoon salt
12 - 1/4 teaspoon black pepper
→ For Topping
13 - 1 egg, beaten
14 - 1 tablespoon sesame seeds
# How-to Steps:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a skillet over medium heat, cook the diced onion until translucent, about 3 minutes. Add ground beef, garlic powder, salt, and black pepper. Cook until the beef is browned and crumbly, then drain off excess fat.
03 - Stir in ketchup, mustard, Worcestershire sauce, and pickles. Mix thoroughly, then remove skillet from heat. Allow mixture to cool slightly.
04 - Flatten each biscuit round. Add 1 tablespoon cooked beef mixture and 1/2 tablespoon shredded cheddar to the center. Top each with a mozzarella cube.
05 - Fold biscuit dough around the filling, pinching edges to seal tightly and form a ball. Place seam side down onto the prepared baking sheet.
06 - Brush each assembled bomb with beaten egg and sprinkle the tops with sesame seeds.
07 - Bake in the oven for 15 to 18 minutes, or until the bombs are golden brown and cooked through.
08 - Allow to cool slightly before serving. Pair with ketchup, mustard, or your preferred burger sauce for dipping.
# Expert Advice:
01 -
- It’s like a cheeseburger surprise in every bite – no need for plates or forks, just gooey, beefy bliss.
- Cleanup is a breeze, and you can make these bombs ahead, perfect for parties or a spontaneous weeknight treat.
02 -
- If you overstuff the dough, the bombs will burst and cheese will escape all over the pan – less is more here.
- Letting the beef mixture cool before filling helps the dough stick and wrap up properly, instead of getting soggy.
03 -
- Rolling dough between your palms after filling ensures an even, no-leak shape every time.
- Brushing with egg wash is the secret to a deeply golden, bakery-style finish – don’t skip it.