I created this version of cheeseburger bombs because I love how easy they are to prepare and how perfectly they capture all the flavors of a classic cheeseburger in a soft, golden, handheld bite. They make a fun dinner, snack, or party appetizer, and I always enjoy how cheesy and satisfying they turn out.
Why You’ll Love This Recipe
I love that these cheeseburger bombs turn simple ingredients into something exciting. I can prepare them quickly, customize them however I like, and bake them all at once for an easy meal. They’re also great for kids and adults alike, and they stay delicious even when reheated.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
Cook the ground beef and onion in a skillet over medium heat until the beef is browned and the onions are soft. Drain excess fat.
Add the garlic and cook for about 1 minute. Stir in ketchup, mustard, Worcestershire sauce, salt, and pepper. Cook for 1–2 minutes, then remove from heat and let the mixture cool slightly.
Flatten each biscuit into a 4-inch circle using your hands or a rolling pin.
Add 1 to 1½ tablespoons of the beef mixture to the center of each dough round. Place a piece or two of cheddar cheese on top, and add pickles if you like.
Bring the dough edges together, pinching tightly to seal, and form into balls. Place seam-side down on the baking sheet.
Brush the tops with melted butter and sprinkle with sesame seeds if desired.
Bake for 12–15 minutes or until the tops are golden brown. Let them rest for about 5 minutes before serving.
Servings And Timing
This recipe makes 16 cheeseburger bombs, which I consider about 8 servings (2 bombs each).
Prep time: 25 minutes
Cook time: 20 minutes
Total time: 45 minutes
Variations
Spicy Version: I sometimes add chopped jalapeños or replace cheddar with pepper-jack cheese for heat.
Pickle Lover’s Version: I add extra chopped dill pickles to the filling for more tang.
Cheese-Loaded Version: I double the cheese inside each bomb for an ultra-gooey bite.
Storage/Reheating
I store leftover cheeseburger bombs in an airtight container in the refrigerator for up to 4 days. To reheat, I place them in an oven or air-fryer at 350°F (175°C) for about 6–8 minutes so they stay crisp. They can also be frozen for up to 2 months; I thaw them overnight before reheating.
FAQs
How do I stop the filling from leaking out?
I make sure the dough edges are fully sealed and avoid overfilling each biscuit so the seams don’t burst.
Can I use a different type of cheese?
Yes, I often swap the cheddar for American, Swiss, mozzarella, or pepper-jack depending on what flavor I want.
Can I prepare these ahead of time?
I sometimes assemble them earlier in the day, keep them chilled, and bake them just before serving.
Can I make these smaller or larger?
Yes. I make mini bombs by using less filling and dough, or larger bombs by adding more filling; I adjust the baking time as needed.
Can I air-fry them instead of baking?
Yes, I air-fry them at 350°F (175°C) for 8–10 minutes, checking midway to avoid over-browning.
Conclusion
I love making these cheeseburger bombs when I want the fun and flavor of cheeseburgers with less fuss. The filling is savory and satisfying, the cheese melts perfectly, and the biscuit dough bakes into a soft, golden shell. With simple ingredients and quick prep, these have become a go-to recipe in my kitchen.
These cheeseburger bombs wrap all the savory, cheesy goodness of a classic cheeseburger into soft biscuit dough for a fun, handheld meal or appetizer. Perfect for parties, snacks, or quick dinners.
Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
Cook ground beef and onion in a skillet over medium heat until browned and softened. Drain excess fat.
Add garlic and cook for 1 minute. Stir in ketchup, mustard, Worcestershire sauce, salt, and pepper. Cook for 1–2 minutes more, then remove from heat and cool slightly.
Flatten each biscuit into a 4-inch circle.
Add 1–1½ tablespoons of beef mixture to each dough round. Top with cheddar cheese and optional pickles.
Bring edges of dough together, pinch to seal, and form into a ball. Place seam-side down on baking sheet.
Brush tops with melted butter and sprinkle with sesame seeds if using.
Bake for 12–15 minutes until golden brown. Rest for 5 minutes before serving.
Notes
Seal dough tightly to prevent filling leakage.
Try different cheeses like American or pepper-jack.
Great for make-ahead: assemble and chill until baking.
Air fryer alternative: cook at 350°F for 8–10 minutes.
