Stuffed Cheeseburger Bombs with Garlic Butter – Game Day Favorite

Let Me Tell You About Cheeseburger Bombs (and Football Mishaps…)

I cannot count the number of Sundays these cheeseburger bombs have rescued my game day spread. For real, a few years ago the power went out mid-game, and we all just stood around eating these in the dark, dipping and chatting and pretending we cared more about snacks than the score. Honestly, I think these little burger pockets were the real MVP. Plus, they’re so darn easy that you could almost make ’em blindfolded. Almost—please don’t. Also, fair warning: the melted cheese has a mind of its own. That means the kitchen gets a little wild, but in my house chaos is basically a seasoning, isn’t it?

Why I Keep Making This Recipe (Even When I’m Out of Pickles)

I make these when there’s a crowd, or even when it’s just me and the dog (he gets a plain one, promise). My family goes bananas over them—like, yelling across the room to call dibs on the last bomb. And if you’re a sauce dipper, oh boy, you’re going to want extras (ketchup, ranch, maybe even a sly dab of special sauce). Also, real talk: I attempted fancy homemade buns once, but actually, refrigerated biscuit dough works better (plus, who has the patience for yeast when there’s a game on?). I’ll admit, a couple of my bombs always explode a bit in the oven… but those are usually my favorite. Is that weird?

Here’s What You’ll Need (But Honestly, Improv is Welcome)

• 1 lb ground beef (or turkey, if you’ve got a health kick going)
• About 1/2 cup diced onion—yellow, white, red if you’re feeling wild
• Salt and black pepper – I just eyeball it, but around 1/2 tsp each works
• 8 ounces cheddar cheese, cubed (Monterey Jack is nice too, or whatever’s hiding in your cheese drawer)
• 1 can refrigerated biscuit dough (I’ve used crescents in a pinch—strange but not bad)
• 3 tablespoons unsalted butter, melted (my gran swore by salted, but honestly, use whatever)
• 2 garlic cloves, finely minced (okay, pre-minced in a jar works too… on a lazy day)
• Misc extras: a small handful of pickles, cooked bacon crumbles, a few jalapeño slices if you want some zip
• For dipping: ketchup, mustard, ranch, you name it

So Here’s (Roughly) How You Make Cheeseburger Bombs

1. Set your oven to 375°F (or thereabouts—a little lower if your oven runs hot like mine).
2. Brown the ground beef and diced onion in a skillet. Toss in salt and pepper while you cook it because flavor starts at the beginning. If you see fat, I usually drain a bit, but sometimes I just let it ride for extra juiciness.
3. Once it’s cooked, let the meat cool a bit (this is important—unless you like finger burns). Meanwhile, cube up that cheese. I sneak a few cubes as quality control.
4. Pop open the biscuit dough (the “pop” always startles me). Flatten each piece into a circle. Not quite a disc golf Frisbee, but wide enough to make a pouch for the filling. I use my hands, but you can roll them with a glass if you want things tidy.
5. Spoon a good bit of beef, then a chunk or two of cheese, and whatever extras (pickles, jalapeños, that weird-smelling cheese nobody else wants) into the center. Pinch the dough shut so it forms a little ball. Don’t stress if it’s lumpy—the oven has your back.
6. Place seam side down on a baking sheet (parchment is your friend here, but I’ve just oiled the tray on lazy days). Give each bomb a bit of space. Don’t crowd the pan or you’ll end up with one giant cheese monster (not that there’s anything wrong with that).
7. Bake for about 15-18 minutes, until golden. And hey—if one bursts, that’s just a preview snack.
8. Mix melted butter with minced garlic and brush all over those hot bombs right when they come out. The sizzle is music, I swear.

Notes from the Battlefield (aka My Kitchen)

• If the dough tears, just squish it back together. First few tries, nearly every bomb sprung a leak. Now I just pinch and hope for the best.
• The cheese sometimes oozes out, and honestly, those crispy cheese bits on the tray might be my secret favorite part.
• I used to under-season the filling. Don’t do that — bland is not the vibe here.

Variations I’ve Tried (Not All Winners, Mind You)

• Breakfast bombs: scrambled eggs, bacon, and cheddar. Great in theory, but I forgotten to drain the eggs once—soggy city.
• Veggie version: sautéed mushrooms, spinach, and feta. Actually pretty fantastic. Even my meat-loving cousin went for seconds.
• Spicy: Pepper Jack, jalapeño, and a dab of sriracha in the filling. Beware of finger licking.

On Equipment (or What to Do if You’re Missing Stuff)

I typically use a baking sheet. If you don’t have parchment, just grease well. One time, I forgot my brush for the garlic butter, so I used a balled-up bit of paper towel. Worked fine, honestly.

Storing Leftovers (If You Manage to Have Any)

They keep in the fridge for about 2 days in an airtight container, though honestly, in my house these bombs are gone before halftime. If you want to reheat, a few minutes in the oven (or an air fryer—I love this guide on reheating leftovers) gets them almost as good as new. Microwave works too but makes the crust kind of rubbery, in my experience (though my brother claims to like it that way, go figure).

How I Serve ‘Em (With A Little Extra Flair)

My favorite way? On a big board with every dipping sauce known to mankind! On game day, we pretty much have a dip-off. Or, pile them in a bowl and let people grab with their hands. No judgment zone. If you’re feeling fancy, some chopped parsley on top looks proper restaurant-y.

Things I’ve Learned (The Hard Way, Usually)

• I once tried to use pre-shredded cheese—big mistake. It melts too fast and vanishes. Cube your own if you can.
• Don’t skip cooling the meat. Hot filling will destroy your dough and your dreams (that last part might be dramatic).
• Biscuit dough that’s too cold is almost impossible to stretch. Let it chill (well, actually, not chill) on the counter for 10 minutes.

FAQ – In Case You’re Curious (Or Skeptical)

• Can I make these ahead? Yup, you can assemble and chill them up to a day in advance, but bake just before serving if you want them extra fluffy.
• Do they freeze well? Not really, in my opinion. The texture gets a bit odd after thawing (though my neighbor disagrees—she microwaves hers every Monday).
• What’s the best dip? Totally subjective! Ketchup is my guilty favorite, but ranch or homemade burger sauce are awesome. I found a cool recipe for burger sauce here.
• Can kids help? Sure—rolling the dough and stuffing the cheese is fun for little hands. Messy, but fun. Watch for sneaky raw dough munching, though. (Ask me how I know.)
• Is biscuit dough essential? Well, technically, but crescent roll dough or even pizza dough can work in a pinch. Actually, I find crescent dough makes a lighter bomb but is also trickier to seal up. Pros and cons, as usual.

Odd side note: One time, my brother tried stuffing these with leftover chili. It… did not go well, but the attempt was valiant. Anyway, hope you enjoy these cheeseburger bombs as much as we do! If you have leftover garlic butter, drizzle it over veggies the next day—it’s a power move, trust me.

★★★★★ 4.40 from 50 ratings

Stuffed Cheeseburger Bombs with Garlic Butter – Game Day Favorite

yield: 8 servings

prep: 25 mins

cook: 20 mins

total: 45 mins

A crowd-pleasing game day favorite! These stuffed cheeseburger bombs feature juicy seasoned beef, melted cheddar cheese, and pickles wrapped in golden biscuit dough, then brushed with garlic butter for an irresistible flavor.

🖨️ Print Pin Recipe

Ingredients

• 1 lb ground beef
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/4 cup chopped onion
• 8 oz cheddar cheese, cut into cubes
• 1/4 cup sliced dill pickles
• 1 tube (16 oz) refrigerated biscuit dough (8 biscuits)
• 3 tbsp unsalted butter, melted
• 2 cloves garlic, minced
• 1 tbsp chopped fresh parsley (optional)
• Sesame seeds for topping (optional)

Instructions

1. 1
   Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. 2
   In a skillet over medium heat, cook the ground beef with salt, black pepper, garlic powder, and chopped onion until fully browned, about 5-6 minutes. Drain excess fat and let cool.
3. 3
   Flatten each biscuit into a 4-inch round. Place 1 heaping tablespoon of the cooked beef mixture in the center, add 1-2 cubes of cheddar cheese, and a few pickle slices.
4. 4
   Fold the dough around the filling, pinching to seal. Place seam-side down on the prepared baking sheet. Repeat with all biscuits.
5. 5
   In a small bowl, mix melted butter and minced garlic. Brush each cheeseburger bomb with garlic butter. Sprinkle with sesame seeds and parsley, if using.
6. 6
   Bake for 18-20 minutes until golden brown. Serve warm and enjoy!

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 340cal

Protein: 13 gg

Fat: 19 gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 27 gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

Did you make this recipe?

Please consider Pinning it!!