Homemade Cheeseburger Bombs with Garlic Butter
Servings:
8–10 cheeseburger bombs
Imagine a juicy cheeseburger wrapped inside soft, fluffy homemade bread. 🍔🧀 These Cheeseburger Bombs are filled with seasoned ground beef and gooey melted cheese, baked until beautifully golden, then brushed with garlic butter. They're fun, comforting, incredibly satisfying, and perfect for dinner, parties, game nights, or whenever you're craving something a little different.
Servings:
8–10 cheeseburger bombs
Ingredients
For the Dough
¾ cup (180 ml) warm milk
¼ cup (60 ml) warm water
¼ cup (50 g) granulated sugar
2¼ tsp (7 g) active dry or instant yeast
1 large egg, room temperature
¼ cup (57 g) unsalted butter, melted and cooled
3½–4 cups (420–480 g) bread flour
1 tsp (6 g) salt
1 tbsp olive oil, for greasing the bowl
For the Cheeseburger Filling
1 lb (450 g) ground beef
1 small onion, finely chopped
1 tsp Worcestershire sauce
1–1½ tsp adobo seasoning
1 tsp Italian seasoning
1 tsp smoked paprika
½ tsp black pepper
Pinch of crushed red pepper flakes, optional
6–8 oz (170–225 g) cheddar, mozzarella, Colby Jack, or your favorite melting cheese
2–3 tbsp finely chopped pickles, optional
For the Egg Wash
1 egg yolk
1 tbsp heavy cream
For the Garlic Butter
4 tbsp (57 g) unsalted butter, melted
2–3 cloves garlic, minced
1 tbsp fresh parsley, finely chopped
For the Burger Sauce
½ cup mayonnaise
2 tbsp ketchup
2–3 tbsp finely chopped pickles
1 clove garlic, minced
1 tsp Dijon mustard
½ tsp adobo seasoning
¼ tsp black pepper
Pinch of salt, if needed
½ tsp smoked paprika
1 tsp pickle juice, optional
1 tsp garlic powder
Instructions
Activate the yeast.
In a large bowl, combine the warm milk, warm water, sugar and yeast. Let sit for 5–10 minutes, until foamy.Make the dough.
Add the egg and melted, cooled butter and mix well. Gradually add the bread flour and salt. Knead for 8–10 minutes, until the dough is smooth, soft and slightly tacky.Let it rise.
Transfer the dough to a lightly oiled bowl, cover and let rise in a warm place for 1–1½ hours, or until doubled in size.Prepare the filling.
Meanwhile, cook the chopped onion in a skillet over medium heat until softened. Add the ground beef and cook until browned. Drain any excess fat.Season the beef.
Stir in the Worcestershire sauce, adobo seasoning, Italian seasoning, smoked paprika, black pepper and optional red pepper flakes. Add chopped pickles if using. Remove from the heat and allow the filling to cool completely.Shape the cheeseburger bombs.
Divide the risen dough into 8–10 equal pieces. Flatten each piece into a circle. Place about 2 tablespoons of beef filling in the center and add a generous piece of cheese.Seal.
Bring the edges of the dough together over the filling and pinch tightly to seal. Place each bun seam-side down on a parchment-lined baking sheet.Second rise.
Cover loosely and allow the buns to rise for another 20–30 minutes.Add the egg wash.
Whisk together the egg yolk and heavy cream. Brush over the tops of the buns.Bake.
Bake in a preheated 375°F (190°C) oven for 18–22 minutes, or until beautifully golden brown.Finish with garlic butter.
Mix the melted butter with minced garlic and parsley. As soon as the cheeseburger bombs come out of the oven, brush the tops generously with the garlic butter.Serve.
Let them cool for a few minutes before serving. Enjoy warm while the cheese inside is still wonderfully melty. Serve with the homemade burger sauce for dipping. 🍔🧀