Bacon Cheeseburger Bombs: Crispy biscuit dough stuffed with seasoned ground beef, melted cheddar, bacon, pickles, and onions, baked to golden perfection. Burger night just got a boom upgrade—no napkins required.
Let’s face it: cheeseburgers are the Beyoncé of comfort food—iconic, universally loved, and impossible to resist. But what happens when you shrink all that smoky bacon, juicy beef, melty cheese, and tangy pickles into a handheld, sesame-crusted bomb? Chaos. Delicious, crumb-covered chaos. Bacon Cheeseburger Bombs have skyrocketed in popularity for good reason: they’re absurdly fun, infinitely customizable, and secretly easy to whip up. Whether you’re feeding hangry teens, impressing potluck pals, or just treating yourself (no judgment here), these bombs are your golden ticket to flavor town. Ready to detonate your taste buds? Let’s dive in
What Makes These Bacon Cheeseburger Bombs Special?
These aren’t your grandma’s sliders—unless your grandma is a rebel with a pastry brush and a bacon obsession. Here’s why these bombs deserve a VIP spot in your recipe arsenal:
- All the Burger, None of the Bun Drama: Skip the soggy buns! Flaky biscuit dough keeps the mess contained while adding buttery, crispy layers.
- Speed Demon Approved: With pre-made dough and a 50-minute total time, these bombs are faster than deciding what to binge on Netflix.
- Customizable Chaos: Swap fillings, cheeses, or sauces—these bombs are a blank canvas for your wildest burger fantasies.
- Crunch Factor: Toasted sesame seeds + melted butter = a golden, nutty crust that’ll make you forget fries exist.
- Kid-Approved (and Adult-Devoured): Portable, cheesy, and packed with bacon? You’ll fight over the last one.
Ingredient Notes
Great bombs start with great ingredients—but let’s keep it real, shortcuts are allowed (and encouraged). Here’s the scoop:
- Biscuit Dough: The MVP. Refrigerated dough saves time and bakes into flaky perfection. Feeling fancy? Use homemade, but we won’t tell.
- Bacon Fat: Don’t drain all that golden liquid joy. It’s the secret weapon for sautéing onions and beef—because flavor doesn’t skimp.
- Sharp Cheddar: Opt for freshly shredded—it melts better than pre-shredded (which is dusted with anti-clumping sadness).
- Pickles: Dill adds zing, but bread-and-butters work too. Just don’t skip ’em—they’re the tangy sidekick every burger needs.
- Sesame Seeds: Toasted or raw, they add crunch and make these look Instagram-worthy. No seeds? Everything bagel seasoning = chaos mode.
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How To Make Bacon Cheeseburger Bombs
Fear not, brave chef! These bombs are easier than parallel parking a shopping cart. Follow these steps for guaranteed glory:
- Step 1: Fire up the oven to 375°F and line a baking sheet with parchment paper (because scrubbing pans is not a hobby).
- Step 2: Crisp the bacon in a skillet, then ditch the strips but keep 2 tbsp of that glorious fat. Chop the bacon into bits—snack tax permitted.
- Step 3: Sauté onions in bacon fat until they’re softer than your post-yoga mood. Add garlic (cue heavenly aroma), then brown the beef. Drain grease unless you’re into edible slip-and-slides.
- Step 4: Flatten each biscuit into a ¼” round. Pile on beef, pickles, a mustard squiggle, bacon, and cheese. Seal like a dumpling—no leaks allowed!
- Step 5: Arrange bombs seam-side down, brush with melted butter (golden magic), and sprinkle sesame seeds. Pretend you’re a fancy pastry chef.
- Step 6: Bake until golden, about 20 minutes. Serve with ketchup for dipping—or just eat them like a heathen. We don’t care.
Storage and Reheating Options
Keeping Your Bombs Fresh (Because Leftovers Are a Myth)
Store cooled bombs in an airtight container for up to 3 days. Reheat in a 350°F oven for 10 minutes to revive the crispiness. Microwave if you’re impatient, but expect a slightly sadder crust. Freeze unbaked bombs on a tray, then transfer to a bag for up to 2 months. Bake frozen bombs at 375°F for 25 minutes—crisis meals solved!
Variations and Substitutions
Rules? What rules? Tweak these bombs like a mad scientist:
- Cheese Swap: Pepper jack for spice, mozzarella for stretch, or blue cheese for a funky twist.
- Meat Mix: Use ground turkey, chorizo, or plant-based crumbles. Bacon’s non-negotiable, though (we’re watching you).
- Veggie Boost: Add sautéed mushrooms, jalapeños, or spinach. Hide them well if feeding picky eaters.
- Dough Alternatives: Crescent roll dough, puff pastry, or even pizza dough for a carbier experience.
- Sauce Party: Swap mustard for BBQ sauce, ranch, or sriracha mayo. Go wild—it’s your bomb.
Let’s cut to the chase: Bacon Cheeseburger Bombs are the culinary equivalent of a mic drop. They’re crispy, cheesy, and pack all the burger joy into a single bite—no assembly required. Perfect for game days, chaotic weeknights, or when you need to bribe your kids into doing their chores (“Finish your homework, and there’s a bomb with your name on it”). Plus, they’re endlessly adaptable, so you can play mad scientist with flavors. Bottom line? These bombs aren’t just food—they’re an experience. And trust us, your taste buds deserve this explosion.
Bacon Cheeseburger Bombs
Ingredients
- 4 slices 4 ounces thick-cut bacon
- ½ medium yellow onion finely diced (approximately ¾ cup)
- 2 cloves garlic minced
- 1 pound 450g lean ground beef (85/15 recommended)
- 1 16-ounce tube refrigerated biscuit dough (8-count)
- 2 dill pickles approximately ½ cup, finely chopped
- 1 cup 4 ounces shredded sharp cheddar cheese
- 2 teaspoons yellow mustard
- 4 tablespoons unsalted butter melted
- 1 tablespoon sesame seeds
- Ketchup for serving
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat the oven to 375°F (190°C). Line a large baking sheet with parchment paper and set aside.
- Cook Bacon and Reserve Fat: In a large skillet over medium heat, cook the bacon until crisp and golden brown, approximately 6–8 minutes. Transfer the cooked bacon to a paper towel-lined plate, reserving 2 tablespoons of bacon fat in the skillet. Once cooled, finely chop the bacon.
- Sauté Aromatics and Brown Beef: Using the reserved bacon fat, sauté the diced onion over medium heat until translucent and softened, about 4–5 minutes. Add the minced garlic and cook for 1 additional minute, stirring frequently to avoid burning. Increase the heat to medium-high, add the ground beef, and season generously with kosher salt and freshly ground black pepper. Cook, breaking the meat into small crumbles with a spatula, until fully browned and no pink remains, approximately 5–6 minutes. Drain excess grease from the skillet and discard.
- Assemble the Bombs: Separate the biscuit dough into 8 individual rounds. Using a rolling pin or your hands, flatten each round into a 4-inch circle approximately ¼-inch thick. Place 2 tablespoons of the cooked beef mixture in the center of each dough round, followed by a pinch of chopped pickles, a drizzle of mustard (about ¼ teaspoon per bomb), 1 tablespoon of shredded cheddar, and a sprinkle of chopped bacon. Gather the edges of the dough and pinch firmly to seal, forming a spherical shape resembling a dumpling. Ensure no filling is exposed.
- Prepare for Baking: Arrange the assembled bombs seam-side down on the prepared baking sheet, spacing them 2 inches apart. Using a pastry brush, generously coat the top and sides of each bomb with melted butter. Sprinkle evenly with sesame seeds.
- Bake and Serve: Bake in the preheated oven for 18–22 minutes, or until the dough is golden brown and cooked through. Allow the bombs to cool for 5 minutes before serving. Accompany with ketchup for dipping, if desired.
