Cheesy Cheeseburger Bombs (Printer-friendly)
Biscuit-wrapped beef and cheese bites seasoned with ketchup, mustard, and Worcestershire, baked golden.
# What You’ll 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 Guide:
01 - Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
02 - Heat a skillet over medium heat. Sauté the diced onion until translucent, about 3 minutes. Add the ground beef, garlic powder, salt, and black pepper. Cook until the beef is browned throughout, then drain excess fat.
03 - Stir ketchup, yellow mustard, Worcestershire sauce, and chopped pickles into the cooked beef mixture. Remove from heat and let cool slightly.
04 - Flatten each biscuit with your hands. Place about 1 tablespoon of the beef filling and 1/2 tablespoon shredded cheddar in the center of each round. Set a cube of mozzarella on top.
05 - Fold the dough around the filling, pinching the edges firmly to enclose and form a ball. Arrange seam side down on the prepared baking sheet.
06 - Brush each bomb with beaten egg using a pastry brush and sprinkle evenly with sesame seeds.
07 - Bake for 15 to 18 minutes or until biscuit bombs are golden and cooked through.
08 - Remove from oven and allow to cool slightly. Serve warm with your preferred burger sauces on the side.
# Expert Advice:
01 -
- The gooey cheese center is a hidden treat—there's nothing like the surprise when you break one open.
- They're bite-sized marvels that disappear fast at parties or family movie nights, and kids can't get enough of them.
02 -
- Once, I didn’t seal the dough properly and half the cheese leaked onto the baking paper—pinching tight saves tears and wasted cheese.
- Adding the pickles at the end (not while hot) gives the punchy flavor without wilting them into nothingness.
03 -
- Chilling the filling before shaping stops the cheese from leaking and burns from molten bits.
- Dusting your hands with flour keeps the dough from sticking and gives perfect smooth “bombs.”