Cheeseburger Bombs
These easy cheeseburger bombs wrap seasoned ground beef, dill pickles, caramelized onions, and melty American cheese inside golden refrigerated biscuit dough. Top them with sesame seeds and serve with special sauce for an easy dinner, party snack, or game-day appetizer.
Equipment
- 1 Cutting Board
- 1 Sharp Knife
Ingredients
- 1 lb Lean ground beef
- 1 tsp Worcestershire sauce
- 1 tsp Garlic powder
- ½ tsp Paprika
- ¾ tsp Kosher salt
- ½ tsp Black pepper
- ¼ cup Finely chopped dill pickles
- ½ medium Yellow onion finely diced
- 1 tsp olive oil or butter
- 10 slices American cheese halved
- 20 small Refrigerated biscuits
- 1 whole Egg + splash of water for optional egg wash
- Sesame seeds
Optional Special Sauce
- ¼ cup Light mayonnaise
- 2 tsp Ketchup
- 1 tbsp Yellow mustard
- 1 tbsp Dill relish
- ½ tsp Worcestershire sauce
Instructions
- Preheat oven to 375°F. Line a baking sheet with parchment paper (optional)
- Heat olive oil or butter in a skillet over medium-low heat. Add the onion with a small pinch of salt and cook for 10–15 minutes, stirring occasionally, until softened and golden brown. Transfer to a bowl.
- Add ground beef to the skillet. Cook, breaking the beef into small crumbles, until browned and cooked through. Drain excess grease if needed.
- Add Worcestershire sauce, garlic powder, paprika, salt, and black pepper. Stir and cook for approximately 1 minute.
- Remove from heat and stir in the finely chopped dill pickles. Allow the mixture to cool slightly.
- Flatten each biscuit into a small circle. Add approximately 1½ tablespoons beef mixture to the center. Top with caramelized onions and ½ slice American cheese.
- Pull the edges of the biscuit around the filling and pinch tightly to seal. Place seam-side down on the prepared baking sheet.
- If using, whisk the egg with a splash of water and lightly brush over the tops of the bombs. Sprinkle with sesame seeds.
- Bake for 13–15 minutes, until the biscuits are puffed and golden brown.
- Let cool for several minutes before serving.
- For the special sauce, stir all sauce ingredients together until smooth. Serve alongside the warm cheeseburger bombs.
Notes
- This recipe was tested using the small, regular refrigerated biscuits, not jumbo biscuits.
- Don't exceed approximately 2 tablespoons of beef mixture per small biscuit or they can become difficult to seal.
- Egg wash is optional but creates a shinier, more golden finish.
- Make sure the seams are completely pinched closed before placing the bombs seam-side down on the baking sheet.
Protein: ~8g
Carbs: ~16g
Fat: ~8g