Cheesy Cheeseburger Bombs Explosion (Printable Version)
Biscuit-wrapped beef and cheeses baked until golden for gooey, hand-held burger bites.
# What You'll Need:
→ Meats
01 - 1 pound ground beef
→ Cheese
02 - 1 cup shredded cheddar cheese
03 - 8 small cubes mozzarella cheese (each about 3/4 inch)
→ 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
# Preparation Steps:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Heat a skillet over medium heat. Sauté onion until translucent, about 3 minutes. Add ground beef, garlic powder, salt, and black pepper. Cook until beef is browned and crumbly, then drain excess fat.
03 - Stir in ketchup, yellow mustard, Worcestershire sauce, and chopped pickle. Mix thoroughly and remove from heat. Allow the filling to cool slightly.
04 - Flatten each biscuit round with your hands. Place 1 tablespoon beef mixture and 1/2 tablespoon shredded cheddar in the center of each. Top with a cube of mozzarella cheese.
05 - Gather dough around the fillings, pinching edges to seal and form a smooth ball. Position seam side down on the prepared baking sheet.
06 - Brush each assembled bomb with beaten egg and sprinkle the tops with sesame seeds.
07 - Bake for 15 to 18 minutes, or until the exterior is deep golden brown.
08 - Let bombs cool slightly before serving. Accompany with additional sauces if desired.
# Expert Tips:
01 -
- Once you’ve bitten into the molten cheese pocket inside, you’ll never look at a regular burger the same way again.
- Cleanup is a breeze and you can even enlist little hands to help with stuffing and sealing the balls.
02 -
- Don’t overfill each dough round—too much filling means leaks and lost cheese in the oven.
- Letting the beef mixture cool for a few minutes before stuffing keeps the dough from tearing.
03 -
- If you keep your mozzarella cubes chilled until stuffing, you’ll get a better cheese melt and less premature oozing.
- A little patience while sealing makes all the difference in holding in that molten center.