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Golden-brown smoked cheeseburger bombs topped with sesame seeds in white tray with chipotle mayo dipping sauce

Smoked Cheeseburger Bombs

Two ounce beef patties smoked at 250°F for 25 minutes before they are wrapped, then built into Pillsbury biscuit dough with cheddar, pickles, jalapeños and sautéed onions. Egg washed, seeded and baked at 400°F until golden, served with chipotle mayo.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 8 bombs
Course: Appetizer, Main Course, Snack
Cuisine: American, BBQ
Ingredients Equipment Method Notes

Ingredients
  

Cheeseburger Bombs
  • 1 can Pillsbury biscuit dough Butter variety. Yields 8 bombs.
  • 1 lb 85/15 ground beef Formed into 8 balls of about 2 oz each.
  • 1 sweet onion Sliced thin and sautéed.
  • Pickles Sliced thin.
  • 1 jalapeños 1 to 2, sliced thin.
  • Freshly grated cheddar cheese Goes under the patty.
  • Bear Mountain Barbecue Tailgating Blend On both sides of the patties. Any burger seasoning works.
  • 1 egg beaten, for egg wash
  • Sesame seeds
Chipotle Mayo
  • 0.5 cup mayonnaise
  • 2 tbsp chipotle sauce
  • 0.5 lime juiced
  • 1 tsp honey
  • 1 tsp smoked paprika
  • 1 tsp garlic paste

Equipment

  • Pellet Smoker Runs at 250°F for the patties, then 400°F for the bombs.
  • Small Mason jar cap Makes a perfect patty press, sized right for a biscuit.
  • Skillet For the onions.
  • Sheet pan and parchment paper
  • Pastry Brush For the egg wash.
  • Rolling Pin For stretching the biscuits.

Method
 

Prep and Smoke
  1. Sauté the thinly sliced sweet onion until softened and lightly caramelized. Set aside.
  2. Divide the ground beef into 8 portions of about 2 oz each. Press each one into the cap of a small Mason jar to form a slider sized patty. This gives you 8 patties sized right for a biscuit.
  3. Season the patties on both sides with Bear Mountain Barbecue Tailgating Blend, or your favorite burger seasoning.
  4. Place the patties on the smoker at 250°F for about 25 minutes. They will not be fully cooked at this point, which is fine, since they finish inside the dough. Remove and let them cool.
Assemble
  1. Roll or stretch each biscuit out large enough to wrap around the filling.
  2. Layer grated cheddar first, then the smoked patty, then pickles, jalapeños and sautéed onions on top. Cheese goes on the bottom so it melts into the dough and seals it against the moisture in the other fillings.
  3. Fold the dough up around the filling and pinch the seams together well. Do not overload them, leave room around the edges to seal properly.
Bake and Serve
  1. Place the bombs seam side down on a parchment lined sheet pan. Brush with egg wash and sprinkle with sesame seeds.
  2. Cook at 400°F until the biscuit dough is golden brown and cooked through.
  3. While they cook, combine the mayonnaise, chipotle sauce, lime juice, honey, smoked paprika and garlic paste. Mix until smooth and refrigerate until serving.

Notes

Smoke the patties first: Once sealed in biscuit dough the beef cannot absorb smoke, and 15 minutes at 400°F will not smoke it either. The 25 minutes at 250°F is what makes these different from every other cheeseburger bomb recipe.
Mason jar cap as a press: The lid from your smallest jar forms patties sized exactly right for a biscuit, and gives you 8 identical ones.
Cheese on the bottom: Melting cheese seals the dough underneath. Everything above it releases moisture as it bakes, and that seal keeps the biscuit from going soggy.
Do not overload: Leave dough around the perimeter to seal. A bomb that splits open loses its filling.
Timing: Prep and cook times are estimates. Miguel puts the whole thing at 45 minutes to an hour. The 250°F for 25 minutes and the 400°F finish are as given.

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