Cheesy Cheeseburger Bombs (Printable version)

Biscuit-wrapped beef balls with cheddar and mozzarella, egg-washed and sesame-topped, baked golden.

# What you'll need:

→ Meats

01 - 1 pound ground beef

→ Cheese

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

→ 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 diced onion until translucent, about 3 minutes. Add the ground beef, garlic powder, salt, and pepper. Cook until the beef is browned, then drain any excess fat.
03 - Stir ketchup, yellow mustard, Worcestershire sauce, and chopped pickles into the cooked beef. Remove skillet from heat and allow mixture to cool slightly.
04 - Flatten each biscuit round. Place 1 tablespoon of beef mixture and 1/2 tablespoon shredded cheddar cheese in the center of each round. Top with a mozzarella cube.
05 - Enclose fillings by gathering and pinching edges of dough to seal. Shape into a smooth ball, seam side down, and arrange on prepared baking sheet.
06 - Brush each dough ball with beaten egg and sprinkle with sesame seeds.
07 - Bake for 15 to 18 minutes or until the exterior is golden brown and crisp.
08 - Let cool slightly before serving. Provide burger sauces for dipping if desired.

# Expert Advice:

01 -
  • The crisp, golden biscuit collapses into gooey cheese and savory beef—hidden surprises in every bite.
  • It’s as fun to make as it is to eat and guarantees smiles even on the dreariest weeknights.
02 -
  • If you overstuff the dough, it will burst—less is more, especially with cheese.
  • Egg wash isn’t optional if you want that beautifully burnished crust—it’s the secret to extra crunch and color.
03 -
  • Damp hands make sealing the dough far easier—no more sticky struggles.
  • Resisting the urge to peek into the oven pays off: perfect color comes with patience.

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