Cheesy Cheeseburger Bombs (Printable)
Biscuit-wrapped beef bites with cheddar and mozzarella, seasoned with ketchup and mustard, baked golden.
# Ingredient List:
→ Meats
01 - 1 pound ground beef
→ Cheese
02 - 1 cup shredded cheddar cheese
03 - 8 small cubes mozzarella cheese, 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 large egg, beaten
14 - 1 tablespoon sesame seeds
# Steps:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a skillet over medium heat, sauté diced onion until translucent, about 3 minutes. Add ground beef, garlic powder, salt, and black pepper. Cook while stirring until beef is fully browned, then drain excess fat.
03 - Stir in ketchup, yellow mustard, Worcestershire sauce, and chopped pickle if using. Remove mixture from heat and allow to cool slightly.
04 - Flatten each biscuit round. Spoon 1 tablespoon of beef mixture onto the center of each, followed by 1/2 tablespoon shredded cheddar cheese and a mozzarella cube on top.
05 - Wrap dough around the filling, pinching edges to fully seal and form a ball. Place seam-side down on prepared baking sheet.
06 - Brush each dough ball with beaten egg and sprinkle generously with sesame seeds.
07 - Bake in preheated oven for 15 to 18 minutes, or until biscuit exterior is golden brown.
08 - Allow cheeseburger bombs to cool slightly before serving. Offer with ketchup, mustard, or preferred burger sauces for dipping.
# Expert Tips:
01 -
- Once you crack through that golden crust, the gooey cheese explosion is nothing short of magic.
- It’s a hands-on dish that’s perfect for sharing, and you can play with flavors every time you make it.
02 -
- If you rush sealing the dough, the cheese will find a way out—take your time pinching those edges.
- Cooling the beef mixture before filling keeps the dough from becoming sticky and hard to work with.
03 -
- I learned to cool the beef mix completely so the cheese stays put and doesn't leak out.
- Don’t overstuff or you’ll struggle to close the bombs—a little restraint goes a long way here.