Cheesy Cheeseburger Bombs Explosion (Printable)
Biscuit-wrapped beef and cheese pockets, baked until golden, perfect with ketchup or mustard for dipping.
# What You'll Need:
→ Meat
01 - 1 pound ground beef
→ Cheese
02 - 1 cup shredded cheddar cheese
03 - 8 small cubes mozzarella cheese (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
# Step-by-step:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a skillet over medium heat, sauté the diced onion until translucent, about 3 minutes. Add ground beef, garlic powder, salt, and black pepper. Cook, breaking up meat, until browned throughout. Drain excess fat.
03 - Stir ketchup, yellow mustard, Worcestershire sauce, and chopped pickles into the cooked beef mixture. Remove skillet from heat and allow the filling to cool slightly.
04 - Flatten each biscuit into a round disc. Place 1 tablespoon of beef mixture in the center of each dough round, add 1/2 tablespoon shredded cheddar, and top with a mozzarella cube.
05 - Encase the filling by gathering dough edges and pinching to fully seal, shaping into a smooth ball. Place each on the prepared baking sheet, seam side down.
06 - Brush each dough ball with beaten egg using a pastry brush. Sprinkle tops with sesame seeds.
07 - Bake in the preheated oven for 15 to 18 minutes, or until the exterior is deeply golden brown.
08 - Let bombs cool slightly before serving. Pair with extra burger sauces for dipping if desired.
# Expert Advice:
01 -
- It turns ordinary burger night into a playful hands-on meal—think mini-surprises in every bite.
- The cheesy core and buttery biscuit crust make it ridiculously hard to eat just one, which is exactly why I keep the ingredients on standby.
02 -
- Rushing the sealing step leads to cheese leaks—give the edges a real pinch and twist.
- I once skipped cooling the filling and melted holes right through my dough—let that beef chill a minute.
03 -
- Freezing the mozzarella cubes for 10 minutes before assembly helps prevent leaks.
- Pinching the seam tightly closed keeps all that gooey filling safely tucked inside.