Burger Bombs (Light Meal)
Golden baked dough filled with juicy seasoned beef, melted cheese, and classic burger flavors
Prep Time: 20 minutes
Cook Time: 20–25 minutes
Total Time: 45 minutes
Yield: 8 burger bombs
These Burger Bombs are a fun, lighter alternative to traditional burgers. Instead of serving the filling inside sliced buns, everything is wrapped into a soft dough pocket and baked until golden. Using lean beef, reduced-fat cheese, and plenty of onion keeps them flavorful while making them suitable for a lighter meal. This recipe is inspired by popular baked cheeseburger bomb recipes.
Ingredients
For the Filling
- 500 g (1 lb) lean ground beef (90–95% lean)
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 2 tbsp tomato ketchup
- 1 tsp yellow mustard
- 1 tsp Worcestershire sauce
- ½ tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp black pepper
- ½ tsp salt
- 100 g (3½ oz) reduced-fat cheddar cheese, cut into 8 cubes or shredded
- 2 tbsp chopped dill pickles (optional)
For the Dough
- 1 can refrigerated biscuit dough (8 biscuits) or pizza dough divided into 8 portions
Egg Wash
- 1 egg
- 1 tbsp water
Topping (Optional)
- Sesame seeds
- Dried parsley
Equipment
- Large skillet
- Baking tray
- Parchment paper
- Mixing spoon
- Pastry brush
Instructions
Step 1 – Prepare the Filling
Heat olive oil in a skillet over medium heat.
Add diced onion and cook for 3–4 minutes until softened.
Stir in garlic and cook for 30 seconds.
Add the ground beef and cook for 6–8 minutes, breaking it into small crumbles.
Drain any excess fat.
Mix in:
- Ketchup
- Mustard
- Worcestershire sauce
- Garlic powder
- Smoked paprika
- Salt
- Pepper
Cook another 2 minutes.
Remove from the heat and allow the mixture to cool for 10–15 minutes. A cool filling helps prevent the dough from becoming soggy.
Step 2 – Prepare the Dough
Preheat the oven to 190°C (375°F).
Line a baking tray with parchment paper.
Flatten each biscuit or dough portion into a circle about 10–12 cm (4–5 inches) wide.
Step 3 – Assemble
Place about 2 tablespoons of the beef mixture in the center of each dough circle.
Top with:
- 1 cheese cube (or about 2 tablespoons shredded cheese)
- A few chopped pickles (optional)
Bring the edges of the dough up over the filling.
Pinch all seams tightly until completely sealed.
Roll gently into a smooth ball.
Place seam-side down on the baking tray.
Step 4 – Brush and Bake
Whisk together the egg and water.
Brush each burger bomb with the egg wash.
Sprinkle with sesame seeds if desired.
Bake for 20–25 minutes, until puffed and deep golden brown.
The internal temperature of the beef filling should reach 71°C (160°F).
Step 5 – Rest
Allow the burger bombs to cool for 5 minutes before serving so the melted cheese can settle slightly.
Serving Suggestions
Serve with:
- Mixed green salad
- Coleslaw
- Roasted vegetables
- Sweet potato wedges
- Greek yogurt ranch dip
- Tomato salsa
Storage
Refrigerator: Up to 3 days in an airtight container.
Freezer: Freeze for up to 2 months.
Reheating
- Oven: 180°C (350°F) for 10 minutes.
- Air fryer: 180°C (350°F) for 5–6 minutes.
- Microwave: 1–2 minutes (the crust will be softer).
Tips for Success
- Let the filling cool before assembling.
- Don’t overfill the dough or it may split while baking.
- Seal the edges tightly to prevent cheese from leaking.
- Use lean ground beef for a lighter meal with less grease.
- Add diced mushrooms or spinach to the filling for extra vegetables and moisture.
Approximate Nutrition (Per Burger Bomb)
- Calories: 300
- Protein: 22 g
- Carbohydrates: 22 g
- Fat: 14 g
- Fiber: 2 g