Cheeseburger Bombs Recipe
Loaded with seasoned ground beef, sauteed onions, and two kinds of melty cheese, these cheeseburger bombs are Pillsbury biscuits filled, wrapped, egg washed, and baked until golden brown and puffed with sesame seeds sprinkled on top. They look like mini burgers, taste like mini burgers, and take less than 30 minutes from start to finish.
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
Cheeseburger Bombs Ingredients
| Ingredient | Notes |
|---|---|
| Pillsbury butter biscuits | One can, the 8 count. They make one bomb each. |
| Ground beef | A pound of 85/15. You want some fat so it stays juicy inside the biscuit, leaner will work but won’t be as juicy. |
| Onion | 1 diced and sauteed. |
| Mozzarella and cheddar | Shredded mozzarella for the bottom and top layer of cheese, cube style cheddar from a block cut into cubes for the middle so you get nice melty strings of cheese. Regular grated cheddar will work too. |
| Burger seasoning | Whatever brand you like to use for burgers. |
| Egg, salt, sesame seeds | This egg wash and topping are what make them LOOK like burger buns when you’re done. |
Full amounts and temp/bake times in the recipe card below.
How to Make Cheeseburger Bombs
Looks don’t lie, here’s the finished whole recipe. Scroll down for amounts. Cook times and temp in recipe card.
- Brown the ground beef in a skillet breaking it up with a spoon, seasoning it well with burger seasoning as it browns.
- Set aside. In same skillet, saute diced onion until soft.
- Open the can of biscuits and roll each one out wide and flat with a rolling pin.
- Build each bomb with mozzarella on the bottom, beef, onions, cube of cheddar, and top with more mozzarella.
- Wrap dough around filling, pinch closed, and roll between palms to smooth out the dough into a ball. They won’t be perfectly round but the closer you get them now, the better they look after baking.
- Beat an egg with a fork and a pinch of salt. Brush each bomb with the egg wash, then sprinkle with sesame seeds.
- Place seam side down on an oiled sheet pan and bake until puffed and golden brown.
- I baked mine on the grill outside, either grill or oven work for this recipe. Just pull when puffed and golden brown.
Serve Cheeseburger Bombs With…
Fries or tater tots on the side make these cheeseburger bombs into dinner. And let me tell you, a dipping sauce is mandatory in this house. Burger sauce, ranch, ketchup, whatever your family grabs. Let them cool for a few minutes prior to digging in though, that cheese inside is lava hot when it first comes out of the oven.
Make Ahead Tips
Make ahead: Cook the beef and onions ahead of time and store in the fridge, making cheeseburger bombs an easy 10 minute assembly meal when you need a quick dinner. Store leftovers in something airtight in the fridge for a couple days. Reheat in oven or air fryer so the biscuit gets crispy again. The microwave just makes it soggy.
Tips From Miguel
- Seams, pinch those babies closed ALL the way. Any gap you leave, grease and cheese is going to leak out onto the pan while they bake. Talked about that.
- Load the fillings up towards the center so you’ve got nice edges to pinch together. Also helps with #1.
- Egg wash and sesame seeds are your friends. Don’t skip them.
- After pinching closed, roll them between your palms into as perfect of a ball as you can. They won’t be perfect, but the better you roll them now the burger looking they’ll be when you’re done.
Recipe FAQs
Can I use pizza dough or crescent rolls?
Yep! Both pizza dough and crescent dough would work great instead of biscuits. They’ll just bake up slightly differently, so pay more attention to color than time. When they’re golden brown and puffed, they’re done. The butter biscuits give you that pillowy bun texture though.
Why are my cheeseburger bombs leaking?
See tips from Miguel. 1. Center your filling so you’ve got clean dough edges to pinch together. 2. Pinch your seams closed all the way. 3. Place them on the pan seam side down so the weight of them holds the seal in place while baking.
Can I make these ahead?
Yes! Cook your beef and onions ahead of time and refrigerate until ready to assemble. Having pre cooked beef and onions on hand turns this into a 10 minute meal.
How do I reheat leftovers?
Leftovers keep in something with a lid in the fridge for a few days. Rewarm in the oven or air fryer so the biscuit gets crispy again. Microwave just makes it soggy.
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 brown the ground beef, breaking it up with a spoon and seasoning it well with burger seasoning as it browns. Drain excess grease if needed and set aside.
- In the same skillet, saute the diced onion until soft. Set aside.
- Separate the 8 biscuits and roll each one out wide and flat with a rolling pin, big enough to hold the filling.
- Build each bomb with mozzarella on the bottom, then beef, onions, a cube of cheddar, and more mozzarella on top.
- Wrap the dough around the filling, pinch it closed all the way, and roll it between your palms to smooth it into a ball. They will not be perfectly round, but the closer you get them now the better they look after baking.
- Beat the egg with a fork and a pinch of salt. Brush each bomb with the egg wash, then sprinkle with sesame seeds.
- 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.
Nutrition
Notes
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