Cheesy Cheeseburger Bombs Explosion (Printable)

Biscuit-wrapped beef and cheese bites with sesame egg wash, melty cheddar, seasoned with ketchup and mustard.

# What You Need:

→ Meats

01 - 1 pound ground beef

→ Cheese

02 - 1 cup shredded cheddar cheese
03 - 8 small mozzarella cheese cubes, approximately 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

# Steps:

01 - Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
02 - In a skillet over medium heat, cook diced onion until translucent, about 3 minutes. Add ground beef, garlic powder, salt, and black pepper. Sauté until beef is fully browned, then drain excess fat.
03 - Stir in ketchup, mustard, Worcestershire sauce, and chopped pickles. Remove pan from heat and allow the mixture to cool slightly.
04 - Flatten each biscuit round on a clean surface. Place 1 tablespoon of the beef mixture and 1/2 tablespoon shredded cheddar cheese in the center of each biscuit. Top with one mozzarella cube.
05 - Bring biscuit edges together to seal fillings completely, forming a ball. Pinch seams to secure and set seam-side down on the lined baking sheet.
06 - Brush each dough ball lightly with beaten egg, then sprinkle with sesame seeds.
07 - Bake in preheated oven for 15 to 18 minutes, or until golden brown and cooked through.
08 - Allow bombs to cool for a few minutes before serving. Serve with extra dipping sauces if desired.

# Expert Advice:

01 -
  • There’s nothing like biting into a gooey, cheeseburger-filled pocket that keeps all the flavors tucked in.
  • They’re wildly shareable—never have party snacks vanished faster in my kitchen.
02 -
  • If the filling is too hot, it will gush out or melt through the dough—let it cool before wrapping.
  • Freezing cheese cubes for a few minutes means you get gooey centers instead of empty caverns.
03 -
  • Chilling the filled dough balls in the fridge for ten minutes before baking keeps the cheese from escaping too soon.
  • Baking one test bomb first helps you find your oven’s perfect timing.

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