Cheesy Cheeseburger Bombs Explosion (Printable)
Golden biscuit parcels filled with seasoned beef and melted cheddar and mozzarella, topped 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 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 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 the oven to 400°F. Line a baking sheet with parchment paper.
02 - Heat a skillet over medium. Sauté onion until translucent, about 3 minutes. Add ground beef, garlic powder, salt, and black pepper. Cook until beef is thoroughly browned, then drain excess fat.
03 - Blend in ketchup, yellow mustard, Worcestershire sauce, and chopped pickles. Remove skillet from heat and allow filling to cool slightly.
04 - Flatten each biscuit round. Place 1 tablespoon of beef mixture and 1/2 tablespoon shredded cheddar in the center. Top with a mozzarella cube.
05 - Encapsulate fillings by wrapping dough around, pinching edges to seal, and form a ball. Arrange seam-side down on prepared baking sheet.
06 - Brush each bomb with beaten egg and sprinkle with sesame seeds.
07 - Bake for 15 to 18 minutes or until tops are golden brown.
08 - Let bombs cool slightly before serving. Complement with extra burger sauces for dipping if desired.
# Expert Advice:
01 -
- Biting into each bomb reveals a molten, cheesy heart—like the best cheeseburger bite but all wrapped up in one.
- Cleanup is almost too easy, and there are rarely leftovers to deal with.
02 -
- If your beef mixture is still too hot, it can melt the cheese too soon and tear the dough—it’s worth the short wait to cool down.
- I once overstuffed my first batch and had a mini cheese lava disaster; keep your fillings humble for best results.
03 -
- Lightly flour your hands and work surface, or biscuit dough can get sticky fast.
- Chilling the cheese cubes before stuffing helps them stay put inside during baking.