Cheesy Cheeseburger Bombs Explosion (Printable version)
Biscuit-wrapped beef pockets filled with cheddar and mozzarella, baked golden and served with burger sauces for dipping.
# Ingredient list:
→ Meats
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
# Directions:
01 - Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
02 - In a skillet over medium heat, cook onion until translucent, about 3 minutes. Add ground beef, garlic powder, salt, and black pepper, then cook, breaking up meat, until browned. Drain excess fat.
03 - Stir in ketchup, yellow mustard, Worcestershire sauce, and optional pickles. Remove skillet from heat and allow mixture to cool slightly.
04 - Flatten each biscuit round. Place 1 tablespoon of the beef mixture and 1/2 tablespoon shredded cheddar cheese in the center. Top with a mozzarella cube.
05 - Fold dough over fillings, pinching all edges securely to enclose and form a ball. Arrange seam-side down on prepared baking sheet.
06 - Brush each bomb with beaten egg and evenly sprinkle with sesame seeds.
07 - Bake in oven for 15 to 18 minutes or until the surface is golden brown and cooked through.
08 - Allow bombs to cool for a few minutes before serving. Accompany with burger sauces for dipping, if desired.
# Expert Tips:
01 -
- The gooey hidden cheese in every bite always gets gasps—think of it as an edible magic trick.
- Bite-sized, hand-held, and fun to share, these are surprisingly easy yet taste like you spent much longer making them.
02 -
- Once, I forgot to drain the beef and my batch turned out oddly soggy—always get rid of the extra fat.
- I discovered chilling the assembled bombs for a few minutes prior to baking keeps the cheese from leaking out too soon.
03 -
- If the bombs sag or split, chilling them for 10 minutes before baking keeps them perfectly round.
- A sprinkling of coarse salt over the egg wash adds bakery-level flavor—try it once and you’ll never skip it again.