Cheesy Cheeseburger Bombs (Print version)
Biscuit-wrapped beef balls filled with cheddar and mozzarella, egg-washed and sesame-topped for golden, shareable bites.
# Ingredient List:
→ Meats
01 - 1 pound ground beef
→ Cheese
02 - 1 cup shredded cheddar cheese
03 - 8 mozzarella cheese cubes (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 pieces)
→ 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 the oven to 400°F. Line a baking sheet with parchment paper.
02 - In a skillet over medium heat, cook the diced onion for about 3 minutes until translucent. Add the ground beef, garlic powder, salt, and black pepper and cook until the meat is well browned. Drain any excess fat.
03 - Mix ketchup, yellow mustard, Worcestershire sauce, and chopped pickles into the browned beef. Remove from heat and allow the filling to cool slightly.
04 - Flatten each biscuit round. Place 1 tablespoon beef mixture and 1/2 tablespoon shredded cheddar in the center, then top with a mozzarella cheese cube.
05 - Fold the dough around the fillings, pinching the seams to enclose fully and form a ball. Place seam side down on the prepared baking sheet.
06 - Brush each dough ball with beaten egg and sprinkle with sesame seeds.
07 - Bake in the preheated oven for 15 to 18 minutes, or until the pastry turns golden brown.
08 - Let the cheeseburger bombs cool slightly before serving. Pair with extra burger sauces for dipping if desired.
# Expert Advice:
01 -
- Your hands stay clean—no need to juggle slippery toppings, as everything is baked right inside.
- It’s the ultimate crowd-pleaser: bite-sized, cheesy, and impossible to eat just one.
02 -
- If you overfill the biscuits, cheese will find every escape route possible—keep fillings modest so each stays sealed.
- Letting the beef mixture cool before stuffing prevents soggy dough and makes sealing far easier.
03 -
- Brushing each bomb with plenty of egg wash ensures that bakery-style golden shine and keeps the sesame seeds in place.
- Pressing the seams firmly where dough meets dough prevents any cheese leakage disasters.