Cheesy Cheeseburger Bombs Explosion (Printable)
Biscuit-wrapped beef balls filled with cheddar and mozzarella, brushed with egg wash and baked until golden.
# What You'll 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
# Directions:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a skillet over medium heat, cook onion until translucent, about 3 minutes. Add ground beef, garlic powder, salt, and black pepper. Cook until beef is browned, then drain excess fat.
03 - Stir ketchup, yellow mustard, Worcestershire sauce, and pickles into the cooked beef mixture. Remove skillet from heat and allow to cool slightly.
04 - Flatten each biscuit round. Place 1 tablespoon of beef filling and 1/2 tablespoon shredded cheddar into the center, then add one mozzarella cube.
05 - Wrap dough completely around the filling, pinch edges tightly to seal, and shape into a ball. Arrange seam side down on the prepared baking sheet.
06 - Brush each assembled bomb with beaten egg and top with sesame seeds.
07 - Bake for 15 to 18 minutes or until biscuit bombs are golden brown.
08 - Let cool briefly before serving. Enjoy with extra burger sauces if desired.
# Expert Tips:
01 -
- The biscuit dough turns delightfully golden and flaky, keeping the beef extra juicy—perfect for messy eaters like me.
- It’s honestly the most fun way to surprise burger fans, and easier to clean up than grilling outside.
02 -
- If you rush and seal the bombs with filling still piping hot, the dough splits open in the oven—patience makes perfect here.
- I used to skip the egg wash, but realized what a glossy, tempting finish it gives; now I’d never leave it out.
03 -
- Always pinch the dough seams extra tight—if they open, the cheese will escape in the oven.
- A sprinkle of sesame seeds totally transforms the look, but brushing with butter as soon as they come out adds another bakery-level touch.