Cheesy Cheeseburger Bombs Explosion (Print version)

Biscuit-wrapped beef rounds filled with cheddar and mozzarella, baked until golden and served with dipping sauces.

# What you need:

→ Meats

01 - 1 pound ground beef

→ Cheese

02 - 1 cup shredded cheddar cheese
03 - 8 small cubes mozzarella cheese, each approximately 3/4 inch

→ 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

# Directions:

01 - Set oven to 400°F and line a baking sheet with parchment paper.
02 - In a skillet over medium heat, cook the onion for about 3 minutes until translucent. Add the ground beef, garlic powder, salt, and pepper. Continue cooking until the beef is browned, then drain excess fat.
03 - Add ketchup, yellow mustard, Worcestershire sauce, and pickles to the beef mixture. Stir to combine and remove from heat. Allow to cool slightly.
04 - Flatten each biscuit into a round disc. Place 1 tablespoon of the cooked beef mixture and 1/2 tablespoon shredded cheddar in the center, then top with a mozzarella cube.
05 - Gather edges of the dough around the filling and pinch to seal, forming a ball. Arrange seam side down on the prepared baking sheet.
06 - Brush each assembled bomb with beaten egg and sprinkle with sesame seeds.
07 - Bake in the preheated oven for 15 to 18 minutes, or until the surface is golden brown.
08 - Allow to cool for a few minutes before serving. Enjoy alongside extra burger sauces if desired.

# Expert advice:

01 -
  • You get all the flavor of a cheeseburger in a hand-held, crispy, cheesy pocket.
  • They're as impressive at parties as they are comforting for a casual night in.
02 -
  • Once I tried overfilling the dough and lost half the cheese to the baking tray—less is definitely more here.
  • Chilling the mozzarella cubes briefly helps them hold their shape and keeps the cheese pocketful instead of runny.
03 -
  • If the filling seems too moist, drain it well or rest it until just warm to avoid soggy bottoms.
  • Sprinkle a little extra cheddar on top of each bomb before baking for bonus melt and flavor.

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