Cheesy Cheeseburger Bombs (Printable)
Golden biscuit parcels filled with seasoned beef, melted cheddar and mozzarella, topped with sesame seeds.
# What You 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
# How-To Steps:
01 - Preheat oven to 400°F and 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. Cook, stirring, until beef is browned. Drain excess fat.
03 - Stir in ketchup, yellow mustard, Worcestershire sauce, and chopped pickles. Remove from heat and let the beef mixture cool slightly.
04 - Flatten each biscuit round. Spoon 1 tablespoon of beef mixture and 1/2 tablespoon shredded cheddar cheese onto the center of each round. Place 1 mozzarella cube in the middle.
05 - Wrap dough around the fillings, pinching edges tightly to seal and create a smooth ball. Place seam side down onto the prepared baking sheet.
06 - Brush the tops with beaten egg and sprinkle with sesame seeds.
07 - Bake for 15 to 18 minutes or until the dough is golden brown.
08 - Allow to cool slightly before serving. Enjoy with dipping sauces such as ketchup or mustard.
# Helpful Tips:
01 -
- You get all the satisfaction of a loaded burger without flipping patties or wrangling buns.
- Every gooey, cheesy bite is a surprise, so no two bombs turn out exactly the same.
02 -
- If you rush sealing the dough, cheese will leak out and char on the sheet.
- Letting the beef mixture cool slightly means biscuits stay puffy and don’t get sticky to handle.
03 -
- Brushing the bombs with egg just before baking guarantees a glossy, irresistible crust.
- A quick 5-minute rest after baking makes all the difference for neatly molten cheese pulls.