Cheesy Cheeseburger Bombs Explosion (Printable)
Biscuit-wrapped beef bites stuffed with cheddar and mozzarella, baked until golden and ready for dipping.
# What You Need:
→ 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
# How-To Steps:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a skillet over medium heat, cook diced onion until translucent, about 3 minutes. Add ground beef with garlic powder, salt, and pepper. Sauté until beef is browned, then drain excess fat.
03 - Mix in ketchup, mustard, Worcestershire sauce, and chopped pickles. Remove skillet from heat and allow the mixture to cool slightly.
04 - Flatten each biscuit into a round disc. Spoon about 1 tablespoon beef mixture and 1/2 tablespoon shredded cheddar onto the center of each round. Place a mozzarella cube on top.
05 - Fold dough over filling and pinch edges tightly to seal, forming a ball. Position seam side down on the prepared baking sheet.
06 - Brush each assembled bomb with beaten egg, then sprinkle with sesame seeds.
07 - Place baking sheet in the oven and bake for 15 to 18 minutes, or until the dough is golden brown.
08 - Let bombs cool slightly before serving. Pair with additional burger sauces for dipping if desired.
# Expert Tips:
01 -
- These little bombs are a glorious surprise inside—a molten cheese pull is always an instant crowd-pleaser.
- The make-ahead ease turned weeknight panic into victory more times than I can count.
02 -
- If you overfill the dough, molten cheese erupts right onto your pan (and not into your mouth)—I learned the messy way.
- Chilling the beef filling before stuffing keeps the biscuits manageable and stops sogginess.
03 -
- Lightly flour your hands when flattening the biscuits to avoid sticky frustration.
- Double the batch for gatherings—these vanish before seconds can even cool.