Cheesy Cheeseburger Bombs Explosion (Print)
Biscuit-wrapped beef bites stuffed with cheddar and mozzarella, brushed with egg wash and baked until golden.
# 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 pieces
→ 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 oven to 400°F and 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. Cook, stirring frequently, until beef is browned. Drain excess fat.
03 - Stir in ketchup, yellow mustard, Worcestershire sauce, and chopped pickles. Remove skillet from heat and allow mixture to cool slightly.
04 - Flatten each biscuit round. Spoon about 1 tablespoon beef mixture and 1/2 tablespoon shredded cheddar into the center. Place one mozzarella cube on top.
05 - Fold the dough over the filling, pinching edges to fully seal and form a ball. Place each filled ball seam side down on the prepared baking sheet.
06 - Brush the tops with beaten egg and sprinkle with sesame seeds.
07 - Bake in preheated oven for 15 to 18 minutes, or until biscuit bombs are golden brown.
08 - Allow to cool slightly before serving. Enjoy with extra burger sauces for dipping if desired.
# Expert Tips:
01 -
- The molten cheese center is like a hidden treasure only you know is coming
- All the flavor of a classic burger but no flipping or fussing at the stove
02 -
- Don’t rush sealing the dough or you’ll end up with a gooey cheese eruption all over your pan&
- Letting the filling cool for a bit before stuffing keeps the cheese where it belongs inside the bomb&
03 -
- Freezing mozzarella cubes for 10 minutes before assembling keeps the gooey center intact
- Letting the bombs rest 5 minutes after baking means no burned tongues — trust me