Cheesy Cheeseburger Bombs Explosion (Printable)
Biscuit-wrapped beef balls filled with cheddar and mozzarella, brushed with egg wash and baked until 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 Steps:
01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - In a skillet over medium heat, sauté onion for about 3 minutes until translucent. Add ground beef, garlic powder, salt, and black pepper. Cook until beef is browned, then drain any excess fat.
03 - Stir in ketchup, mustard, Worcestershire sauce, and chopped pickles. Remove from the heat and let the mixture cool slightly.
04 - Flatten each biscuit into a 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 - Pull the edges of the dough around the filling, pinching to seal completely and shaping into a ball. Arrange seam-side down on the prepared baking sheet.
06 - Brush the tops with beaten egg and sprinkle with sesame seeds.
07 - Bake in the preheated oven for 15 to 18 minutes or until golden brown.
08 - Cool for a few minutes before serving. Enjoy with extra burger sauces for dipping if desired.
# Expert Tips:
01 -
- The biscuit dough turns delightfully golden and flaky, keeping the beef extra juicy—perfect for messy eaters like me.
- It’s honestly the most fun way to surprise burger fans, and easier to clean up than grilling outside.
02 -
- If you rush and seal the bombs with filling still piping hot, the dough splits open in the oven—patience makes perfect here.
- I used to skip the egg wash, but realized what a glossy, tempting finish it gives; now I’d never leave it out.
03 -
- Always pinch the dough seams extra tight—if they open, the cheese will escape in the oven.
- A sprinkle of sesame seeds totally transforms the look, but brushing with butter as soon as they come out adds another bakery-level touch.