Garlic Butter Cheeseburger Bombs

Golden, baked garlic butter cheeseburger bombs loaded with seasoned ground beef, melted cheese, caramelized onions, and homemade burger sauce wrapped in soft dough.

Ingredients

• 500 g ground beef
• 1 pack dinner roll dough or biscuit dough
• 1 large onion
• 4 slices cheddar cheese
• 1 cup shredded mozzarella cheese
• 1 tbsp burger seasoning
• 1 tsp smoked paprika
• 2 tbsp Worcestershire sauce
• 1/2 cup Greek yogurt or mayonnaise
• 3 tbsp ketchup
• 1 tbsp yellow mustard
• 2 tbsp sweet pickle relish
• 1/2 tsp ground black pepper
• 4 tbsp butter
• 2 cloves garlic
• 1/4 cup parmignano-reggiano cheese
• to taste fresh parsley

Instructions

1. 1Stir-fry the ground beef

   

   Place the block of ground beef into a non-stick pan and break it apart using a spatula. Stir-fry over medium heat until the meat is thoroughly browned and cooked through.

   Tip: Break the beef into fine pieces evenly so it cooks at the same rate and absorbs seasonings better.
2. 2Season the beef

   

   Sprinkle burger seasoning and smoked paprika evenly over the cooked ground beef in the pan. Stir well to ensure the spices coat all of the meat.

   Tip: Add the spices while the meat is still hot and slightly moist so the flavors adhere properly.
3. 3Add Worcestershire sauce

   

   Pour Worcestershire sauce directly over the seasoned ground beef mixture in the pan. Toss and stir continuously until the liquid is fully absorbed by the beef.

   Tip: If you dont have Worcestershire sauce, a mix of light soy sauce, a touch of vinegar, sugar, oyster sauce, and fish sauce makes a great substitute.
4. 4Add cheese slices

   

   Lay cheese slices flat across the top of the seasoned ground beef mixture in the pan. Let it sit briefly over low heat until the cheese begins to melt into the meat.

   Tip: Cover the pan with a lid for 30 seconds if you want the cheese to melt faster and more evenly.
5. 5Sauté the onions

   

   Chop onions into small pieces and cook them in a pan, stirring with a wooden spatula until they turn nicely browned and caramelized.

   Tip: Caramelizing onions on medium-low heat brings out their natural sweetness, adding depth to the burger filling.
6. 6Prepare the sauce base

   

   Scoop Greek yogurt or mayonnaise using a spoon and transfer it into a clean glass mixing bowl to serve as the base for the sauce.

   Tip: Greek yogurt offers a lighter, tangier profile, while mayonnaise provides traditional richness.
7. 7Add ketchup to mayonnaise

   

   Pour ketchup directly into the glass bowl containing mayonnaise to form the base of the burger sauce.

   Tip: Add the ketchup slowly to easily control the ratio between the creamy mayonnaise and the tangy ketchup.
8. 8Squeeze in mustard

   

   Squeeze yellow mustard directly into the glass bowl on top of the existing mayonnaise and ketchup mixture.

   Tip: Classic yellow mustard provides a bright tanginess that balances the rich base sauces.
9. 9Add Worcestershire sauce

   

   Splash a measured amount of Worcestershire sauce into the bowl with the other sauce components to add savory depth.

   Tip: If you dont have Worcestershire sauce, a combination of soy sauce, vinegar, and sugar can work as a substitute.
10. 10Season with black pepper

    

    Sprinkle ground black pepper evenly across the sauce ingredients in the glass bowl.

    Tip: Freshly cracked black pepper gives the best aromatic punch to the sauce.
11. 11Add sweet pickle relish

    

    Use a spoon to drop sweet pickle relish into the mixture with the other sauce ingredients.

    Tip: Pickle relish adds a nice crunch and texture contrast to the smooth creamy sauce.
12. 12Mix the burger sauce

    

    Stir all the ingredients together thoroughly using a spoon until the sauce is completely uniform in color and smooth.

    Tip: Mix gently from the bottom up to ensure the relish and spices are evenly distributed throughout.
13. 13Spread Burger Sauce on Dough

    

    Place a flattened round piece of dough on a wooden cutting board and spoon a generous amount of burger sauce into the center, spreading it out evenly while leaving a clean border around the edges.

    Tip: Leave enough clear border around the edges so you can easily pinch and seal the dough together later.
14. 14Add Grilled Onions

    

    Use a spoon to take a portion of cooked grilled onions and place them directly on top of the layer of burger sauce on the dough.

    Tip: Ensure the onions are evenly distributed so every bite gets a balanced flavor.
15. 15Add Ground Beef

    

    Add a spoonful of cooked, seasoned ground beef right on top of the layer of grilled onions and burger sauce.

    Tip: Drain any excess grease from the ground beef before adding it to prevent the dough from becoming soggy.
16. 16Top with Mozzarella Cheese

    

    Sprinkle a handful of shredded mozzarella cheese generously over the ground beef, onions, and sauce filling.

    Tip: Do not overload the edges with cheese to ensure a tight, secure seal when pinching the dough.
17. 17Seal the Cheeseburger Bomb

    

    Gather the outer edges of the dough upwards, pulling them together and pinching tightly to completely enclose the filling into a round ball shape.

    Tip: Firmly seal all seams to prevent the melted cheese and filling from leaking out during baking.
18. 18Brush with Egg Wash

    

    Arrange the assembled cheeseburger dough balls on a baking sheet lined with baking paper, then use a pastry brush to coat the surface of each ball with an even layer of egg wash.

    Tip: An egg wash helps give the baked buns a shiny, golden-brown crust.
19. 19Brush with garlic butter

    

    Take the freshly baked cheeseburger bread rolls straight from the oven and use a silicone brush to generously coat the tops with a rich garlic butter mixture. This adds a savory, aromatic glaze that enhances the golden crust.

    Tip: Apply the garlic butter while the bread is still hot so it absorbs the flavors deeply.
20. 20Grate Parmesan cheese

    

    Immediately after brushing with garlic butter, freshly grate a layer of Parmesan cheese over the top of the warm bread rolls. The residual heat will slightly melt the cheese, fusing it with the garlic glaze.

    Tip: Use freshly grated Parmesan rather than pre-bagged powder for a richer texture and superior flavor.

Storage & Reheating

Burn It Off

Frequently Asked Questions