Cheeseburger Bombs Recipe
These cheeseburger bombs are stuffed biscuits loaded with seasoned ground beef, sauteed onions, and two kinds of cheese, all wrapped up, egg washed, and baked till they’re puffed and golden with sesame seeds on top. They look like little burgers, they eat like little burgers, and the whole thing comes together in about 30 minutes.
Author’s Notes
Just a Good All-Around Dish
These are super simple, you can probably make them within 30 minutes, and it turns into a nice meal. I really enjoy these, highly recommend, very, very easy to make. Your kids will be satisfied, you’ll be satisfied, just a good all-around dish.
I like to use 85/15 ground beef cause it just stays juicier. Even 80/20 will be a good meat to go with.
For the cheddar, I like to cut my own from a little block so it melts nicely. You can do freshly grated mozzarella or just stick with the one in the bag, either of those, they work really good. And don’t be afraid to switch up the dipping sauce, use whatever you like.
Miguel
Ingredients
| Ingredient | Notes |
|---|---|
| Pillsbury butter biscuits | One can, the 8 count. Each biscuit becomes one bomb. |
| Ground beef | A pound of 85/15. It stays juicier inside the biscuit than leaner blends. |
| Onion | One, diced and sauteed. |
| Mozzarella and cheddar | Grated mozzarella for the base and the top, cheddar cut into cubes from a block for the middle so it melts nicely. |
| Burger seasoning | Whatever blend your family likes. |
| Egg, salt, sesame seeds | The egg wash and topping are what make these look like real burger buns. |
Exact amounts are in the recipe card below.
How I Made These Cheeseburger Bombs
Here’s the whole thing start to finish. Amounts and temps are in the recipe card.
- I browned the ground beef in a skillet, breaking it up and seasoning it good with my burger seasoning, then set it aside.
- Same skillet, I sauteed the diced onion till it softened up.
- Popped the can of biscuits and rolled each one out flat and wide with a rolling pin.
- Loading them up goes mozzarella down first, then the beef, the onions, a cube of cheddar, and a little more mozzarella on top of that.
- Wrap the dough up and around all that, pinch it closed, and roll it between your hands so it comes out nice and round like a little burger.
- I beat an egg with a little salt, slathered that over every bomb, and sprinkled sesame seeds on top.
- They went seam side down on an oiled sheet pan and baked till puffed and golden brown. I ran mine out on the grill, and the oven does the exact same job.
What to Serve With Them
Fries or tater tots on the side turn these cheeseburger bombs into a full meal, and a dipping sauce is not optional in my house. Burger sauce, ranch, ketchup, whatever your crew reaches for. Let them cool a few minutes before anyone bites in, cause that cheese in the middle comes out lava hot.
Make-Ahead and Storage
The beef and onions can be cooked ahead and kept in the fridge, which turns cheeseburger bombs into a 10 minute assembly job on a busy night. Leftovers keep in something airtight in the fridge for a few days. Reheat them in the oven or air fryer so the biscuit crisps back up, the microwave just makes them soft.
Miguel’s Tips
- Pinch those seams shut all the way. Any gap and the cheese finds its way out onto the pan.
- Keep the fillings in the center of the dough when you load them so you’ve got clean edges to seal.
- Don’t skip the egg wash and sesame seeds. That’s what makes them look like real burger buns.
- Roll them round between your hands after sealing. The rounder they go in, the more they look like burgers coming out.
Cheeseburger Bombs FAQ
Can I use crescent rolls or pizza dough instead of biscuits?
Yes. Crescent dough and pizza dough both wrap and seal fine, they just bake a little differently, so go by color instead of the clock and pull them when they’re puffed and golden. The butter biscuits give you the fluffiest bun-like bite.
How do I keep cheeseburger bombs from leaking?
Three things. Keep the filling centered so you have clean dough edges to work with, pinch the seams completely shut, and set them seam side down on the pan so the weight holds the seal while they bake.
How do I store and reheat leftovers?
Airtight container in the fridge for a few days. Reheat in the oven or air fryer so the biscuit crisps back up. The microwave works in a pinch but leaves the outside soft.
Related Recipes
If these cheeseburger bombs disappear fast at your place, line up the next round: my Grilled Double Cheeseburgers are the full-size version of this flavor, the Smoked Pizza Rolls run the same stuffed-and-baked idea with pizza night filling, the Bacon Avocado Smash Burgers are my go-to when the griddle’s already hot, and the Jalapeño Grilled Hamburger Sliders feed a party the same way these do.
Easy Cheeseburger Bombs with Biscuits
Ingredients
Equipment
Method
- Heat a skillet over medium-high heat and cook the ground beef, breaking it apart as it browns. Season generously with your favorite burger seasoning. Drain excess grease if needed and set aside.
- In the same skillet, saute the diced onion until softened. Set aside.
- Separate the 8 biscuits and roll each one out flat and wide with a rolling pin, big enough to hold the filling.
- Layer each flattened biscuit starting with mozzarella, then seasoned ground beef, sauteed onions, a cube of cheddar, and a little more mozzarella on top.
- Pull the dough up and around the filling, pinching the edges together to completely seal. Roll each one gently between your hands into a tight, rounded shape that looks like a little burger.
- Beat the egg with the salt and brush it generously over each bomb, then sprinkle sesame seeds on top.
- Place the bombs seam side down on a lightly oiled or parchment-lined baking sheet. Bake at 350°F until puffed and golden brown, about 15 to 20 minutes. A grill running at 350°F with the lid closed does the same job.
- Let them cool for a few minutes before serving, since the cheese inside stays very hot. Serve with fries, tater tots, and your favorite dipping sauce.
Notes
Tried this recipe?
Let us know how it was!My Gear
This is where I keep all my most-used smokers, knives, and favorite cooking tools: Shop My Gear Collection
Explore More Recipes
Beef | Pork | Chicken | Turkey | Seafood | Appetizers
Find more recipes at CWFeats.com
