Cheesy Cheeseburger Bombs Explosion (Printable Version)
Biscuit-wrapped beef and cheese bites with sesame egg wash, melty cheddar, seasoned with ketchup and mustard.
# What You Need:
→ Meats
01 - 1 pound ground beef
→ Cheese
02 - 1 cup shredded cheddar cheese
03 - 8 small mozzarella cheese cubes, approximately 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 Make It:
01 - Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
02 - In a skillet over medium heat, cook diced onion until translucent, about 3 minutes. Add ground beef, garlic powder, salt, and black pepper. Sauté until beef is fully browned, then drain excess fat.
03 - Stir in ketchup, mustard, Worcestershire sauce, and chopped pickles. Remove pan from heat and allow the mixture to cool slightly.
04 - Flatten each biscuit round on a clean surface. Place 1 tablespoon of the beef mixture and 1/2 tablespoon shredded cheddar cheese in the center of each biscuit. Top with one mozzarella cube.
05 - Bring biscuit edges together to seal fillings completely, forming a ball. Pinch seams to secure and set seam-side down on the lined baking sheet.
06 - Brush each dough ball lightly with beaten egg, then sprinkle with sesame seeds.
07 - Bake in preheated oven for 15 to 18 minutes, or until golden brown and cooked through.
08 - Allow bombs to cool for a few minutes before serving. Serve with extra dipping sauces if desired.
# Expert Suggestions:
01 -
- These are hands-down the most fun way to eat a cheeseburger—and no one will mind eating with their hands.
- Each bite is packed with juicy beef and molten cheese, wrapped in buttery, golden dough that always disappears quickly at gatherings.
02 -
- The bombs aren’t forgiving if you skimp on sealing the edges—I learned that after a cheesy volcano erupted onto the tray.
- Cooling the filling a couple minutes before stuffing keeps the dough from tearing or getting sticky in your hands.
03 -
- If your dough feels too sticky to work with, chill it for a minute—it'll make shaping and sealing a breeze.
- Hiding a tiny bit of extra cheese in the center is how you win hearts (and maybe some lighthearted kitchen rivalry).