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Delicious cheeseburger bombs filled with ground beef, cheddar cheese, and bacon.

Cheeseburger Bombs

A fun and easy comfort food that features seasoned beef, melty cheese, and dough wrapped up for a perfect handheld treat.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 8 pieces
Course: Appetizer, Main Course, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb Ground beef Lean works great, but use what you have.
  • 1 medium Onion, diced small Optional, but recommended.
  • 1 tsp Garlic powder
  • 1 tsp Salt
  • 1 tsp Pepper
  • 2 tbsp Ketchup For classic burger flavor.
  • 1 tbsp Mustard For classic burger flavor.
  • 8 oz Cheese (cheddar cubes) Melts nicely.
  • 1 can Dough (biscuit dough, pizza dough, or crescent style) Any dough type can work.
Optional Additions
  • to taste Pickles, chopped For added tang.
  • to taste Bacon bits For added flavor.
  • to taste Jalapenos, diced For a spicy kick.

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C).
  2. In a skillet, cook the ground beef over medium heat until browned. Drain excess fat.
  3. Stir in diced onion, garlic powder, salt, pepper, ketchup, and mustard. Cook until onions are softened.
  4. Remove from heat and let the mixture cool slightly.
  5. Prepare the dough according to package instructions if necessary.
Assembly
  1. Take a piece of dough and flatten it slightly in your hand.
  2. Place a spoonful of the beef mixture in the center, followed by a cheese cube.
  3. Fold the dough around the filling and seal it tightly, pinching the seams.
  4. Place seam side down on a lined baking sheet.
Baking
  1. Brush the tops of the bombs with melted butter and sprinkle with sesame seeds if desired.
  2. Bake in the preheated oven for 12-16 minutes, or until golden brown.
  3. Let cool slightly before serving.

Notes

These are best enjoyed warm and can be reheated in the oven or air fryer. For storage, keep them in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.