Cheesy Cheeseburger Bombs Explosion (Print Version)
Biscuit-wrapped beef and cheese bites with sesame egg wash, melty cheddar, seasoned with ketchup and mustard.
# What You Need:
→ 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
# How to Make It:
01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - Heat a skillet over medium heat. Sauté diced onion for 3 minutes or until translucent. Add ground beef, garlic powder, salt, and black pepper. Cook until the beef is browned, breaking it into crumbles. Drain any excess fat.
03 - Stir in ketchup, yellow mustard, Worcestershire sauce, and chopped pickles. Remove from heat and allow the mixture to cool slightly.
04 - Flatten each biscuit dough round. Place 1 tablespoon of the beef mixture and 1/2 tablespoon shredded cheddar cheese in the center. Add a mozzarella cube on top.
05 - Wrap the dough around the filling and pinch the edges to seal completely, forming a sealed ball. Arrange seam side down on the prepared baking sheet.
06 - Brush each dough ball with the beaten egg. Sprinkle sesame seeds on top.
07 - Bake for 15 to 18 minutes or until the dough is golden brown and cooked through.
08 - Allow to cool slightly before serving. Serve with additional dipping sauces if desired.
# Expert Hints:
01 -
- These are hands-down the most fun way to eat a cheeseburger—and no one will mind eating with their hands.
- Each bite is packed with juicy beef and molten cheese, wrapped in buttery, golden dough that always disappears quickly at gatherings.
02 -
- The bombs aren’t forgiving if you skimp on sealing the edges—I learned that after a cheesy volcano erupted onto the tray.
- Cooling the filling a couple minutes before stuffing keeps the dough from tearing or getting sticky in your hands.
03 -
- If your dough feels too sticky to work with, chill it for a minute—it'll make shaping and sealing a breeze.
- Hiding a tiny bit of extra cheese in the center is how you win hearts (and maybe some lighthearted kitchen rivalry).