Cheesy Cheeseburger Bombs (Printable Version)
Biscuit-wrapped beef and melty cheeses, baked golden with a sesame finish—perfect for dipping.
# 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 ground black pepper
→ For Topping
13 - 1 egg, beaten (for egg wash)
14 - 1 tablespoon sesame seeds
# Directions:
01 - Preheat oven to 400°F and 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 until the beef is browned, then drain and discard excess fat.
03 - Mix in ketchup, yellow mustard, Worcestershire sauce, and chopped pickles. Stir well to combine. Remove pan from heat and allow mixture to cool slightly.
04 - Flatten each biscuit round into a disc. On each, place 1 tablespoon of beef mixture and 1/2 tablespoon shredded cheddar cheese, then top with a mozzarella cheese cube.
05 - Bring dough edges up and around the filling, pinching firmly to seal and create a closed ball. Position seam side down on the prepared baking sheet.
06 - Brush each assembled bomb with beaten egg and sprinkle with sesame seeds.
07 - Bake in preheated oven for 15 to 18 minutes, or until golden brown and fully cooked.
08 - Let cool slightly on a wire rack before serving. Accompany with dipping sauces as desired.
# Expert Tips:
01 -
- Each golden biscuit hides a molten cheesy center, making every bite a surprise.
- It's the ultimate party food—quick to prep, super customizable, and an instant crowd-pleaser with all ages.
02 -
- If you wrap the dough too loosely, the cheese floods out while baking—pinch it tight at the seams.
- Letting the beef cool a few minutes before stuffing stops the dough from turning sticky or tearing.
03 -
- Sautéing the onions just right brings out sweetness and depth to the beef.
- A fresh egg wash is the key to that shiny, bakery-style crust.