Ingredients
Scale
- 1 pound lean ground beef
- 1 (16.3 oz) tube refrigerated large flaky biscuits (8 count)
- 4 oz sharp cheddar cheese, cut into 8 equal cubes
- 1/4 cup finely diced yellow onion
- 1 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 2 tablespoons unsalted butter, melted
- 1 teaspoon sesame seeds (optional)
Instructions
- Step 1: Preheat oven to 375°F (190°C). In a skillet over medium heat, brown the ground beef and diced yellow onion. Cook until the beef is fully browned and the onion is softened, then drain off any excess fat. Stir in the garlic powder and kosher salt. Remove from heat.
- Step 2: Separate the biscuit dough into 8 pieces. Working on a lightly floured surface, gently flatten or roll out each biscuit into a thin, 4-inch round.
- Step 3: Place a spoonful of the seasoned ground beef mixture onto the center of each flattened biscuit. Top the beef mixture with one cube of cheddar cheese. Bring the edges of the dough up and around the filling, pinching them tightly together to fully seal the "bomb."
- Step 4: Place the sealed cheeseburger bombs seam-side down onto a baking sheet lined with parchment paper. Brush the tops of the bombs with the melted butter, and sprinkle with sesame seeds, if desired.
- Step 5: Bake for 12 to 15 minutes, or until the biscuits are golden brown and cooked through. Allow to cool for a few minutes before serving with dipping sauces like ketchup and mustard.
Notes
- Store cooled leftovers in an airtight container in the refrigerator for up to 3 days, although the biscuits will retain the best flakey texture if enjoyed soon after baking.
- For best results, reheat leftover bombs in an air fryer at 300°F (150°C) for 3-5 minutes, or use a toaster oven until the crust is crisp and the center cheese is gooey again.
- Elevate the experience by serving these handheld appetizers alongside classic cheeseburger toppings like dill pickle spears, a side of smoky BBQ sauce, or a spicy chipotle mayo.
- Chef’s Tip: Be sure to drain all excess grease from the cooked beef mixture before filling the biscuits; too much moisture makes the dough sticky and prevents the tight seal required to keep the cheese cube tucked inside.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American