Stuffed biscuit bombs loaded with beef, bacon, cheddar, and pickles. These Bacon Cheeseburger Bombs are like your favorite burger, minus the mess!
Let me paint a picture for you. It was a rainy Saturday, and I had a serious burger craving. You ever get those? The kind where you can taste the juicy beef, melty cheese, crispy bacon… the works. Well, there I was, standing in front of the grill, and of course—wouldn’t you know it—it was out of gas. Classic.
But I wasn’t about to give up. Nope. I dug around the fridge and found ground beef, some bacon, and a tube of biscuit dough I bought on a whim (you know those “I’ll totally use this!” impulse buys?). And an idea hit me. What if… I wrapped all the good stuff up inside that biscuit dough? Like a burger dumpling? Boom. Bacon Cheeseburger Bombs were born.
I made a batch, and my husband, who’s usually a “just ketchup” kind of guy, went in for three of these little beauties. My kids? Silent at dinner for the first time in weeks. I took that as a win. Now, every time I make these, I can’t help but smile at how an empty propane tank turned into one of our favorite dinners.
Why You’ll Love This Bacon Cheeseburger Bombs Recipe?
These little bombs have it all. Think crispy-on-the-outside, fluffy-on-the-inside biscuit dough, wrapped around juicy seasoned beef, crispy bacon, melty cheddar, tangy pickles… and just a touch of mustard. Every bite is like a backyard BBQ, without the need for napkins or a grill.
They’re the perfect finger food for game days, lazy Sundays, or when you’re trying to impress the neighbors without breaking a sweat. And trust me, they will ask you for the recipe. These babies are portable, totally customizable, and kid-approved (though the adults always polish them off first).
Ingredient Notes:
When I say these are easy, I mean you probably have most of this stuff hanging out in your fridge already. But here’s a little breakdown, just in case:
- Thick-Cut Bacon: I go for the thick stuff. Regular bacon works, but thick gives you that crispy-chewy bite. And more bacon is never a bad idea, right?
- Yellow Onion: Adds sweetness and depth. Dice it small so nobody gets a surprise crunch.
- Garlic: Just a couple of cloves for flavor. If you’re a garlic lover? Go wild.
- Ground Beef: I use 85/15. You want some fat for flavor, but not so much that it’s swimming.
- Biscuit Dough: Pre-made, straight from the fridge section. Could you make your own? Sure. Will I judge you for using store-bought? Absolutely not.
- Pickles: Dill, finely chopped. You need that tangy hit. It cuts through the richness.
- Cheddar Cheese: Sharp cheddar gives you that classic burger flavor. Pre-shredded works fine here.
- Yellow Mustard: Optional… but not really. It adds that punch that makes these taste like an actual cheeseburger.
- Butter & Sesame Seeds: For brushing and topping. Because we’re classy like that.
- Ketchup (or your fave dip): Completely required. You’ll want something for dipping, trust me.
How To Make Bacon Cheeseburger Bombs?
This is a “gather your people around the kitchen counter” kind of recipe. Rolling, stuffing, sealing—it’s hands-on fun. Just maybe hide one for yourself before serving because they disappear fast.
Step 1. Preheat That Oven!
Set it to 375°F. Line your baking sheet with
Step 2. Bacon Time
Cook four slices of thick-cut bacon in a skillet over medium heat until they’re crispy perfection. Drain on paper towels (and try not to eat them all). Save about 2 tablespoons of bacon fat in the pan—that’s liquid gold.
Step 3. Sauté the Good Stuff
Sauté your diced onions in the bacon fat until they’re soft and a little caramelized. Add minced garlic for about 30 seconds—don’t let it burn! Toss in your ground beef, season with salt and pepper, and brown it up. Break it into crumbles (this is where I pretend I’m on a cooking show). Drain any extra grease and stir in the chopped bacon.
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Step 4. Assemble the Bombs
Flatten each biscuit into a little disc, about 4 inches wide. Spoon in some beef mix, a few pickle pieces, a drizzle of mustard, a pinch of cheddar, and a little more bacon if you’re feeling wild. Pull up the edges of the dough and pinch them closed, dumpling-style. You want them sealed, or they’ll explode in the oven (funny… but messy).
Step 5. Butter + Seeds
Place them seam-side down on your sheet pan. Brush with melted butter and sprinkle with sesame seeds. It’s the little things that make them feel fancy.
Step 6. Bake & Eat
Bake for about 20 minutes, until golden and delicious-looking. Let them cool for 5 (if you can wait). Serve with ketchup or whatever sauce you love.
Storage Options:
Store any extras (unlikely) in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F to crisp them up again. You can microwave, but they’ll be soft, and you’ll regret it. These also freeze like champs. Wrap them individually and freeze for up to 2 months. Bake straight from frozen (add 5 mins to the cook time).
Variations and Substitutions:
- Swap the Beef: Ground turkey or chicken works great. Just season well!
- Spice It Up: Add jalapeños or use pepper jack cheese.
- Cheese It Up: Swiss, American, or mozzarella for a melty pull.
- No Pickles? Add sautéed mushrooms or caramelized onions.
- Dough Options: Crescent dough or pizza dough works too.
What to Serve with Bacon Cheeseburger Bombs?
- Fries or Sweet Potato Fries
- Tater Tots (because why not?)
- Coleslaw (adds a nice crunch and zing)
- Dips: Ketchup, mustard, ranch, or BBQ sauce
- Drinks: Soda, lemonade, or an ice-cold beer if it’s that kind of night.
Frequently Asked Questions:
Can I prep these ahead of time?
Totally! Assemble, cover, and refrigerate for up to 24 hours. Bake when ready.
Can I freeze them before baking?
You bet. Freeze on a tray, then bag them up. Bake from frozen—just add a few more minutes.
How do I reheat?
Oven or
So, there you have it—Bacon Cheeseburger Bombs that are as fun to make as they are to eat. If you try these, I’d love to hear how it went! What did you dip them in? Did you sneak in jalapeños? Don’t leave me hanging… drop a comment!
Now go make some magic in the kitchen. Can’t wait to hear what you think!
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Bacon Cheeseburger Bombs
Ingredients
- 4 slices approximately 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 tube 16-ounce refrigerated biscuit dough (8-count)
- 2 dill pickles finely chopped (approximately ½ cup)
- 1 cup 4 ounces shredded sharp cheddar cheese
- 2 teaspoons yellow mustard
- 4 tablespoons unsalted butter melted
- 1 tablespoon sesame seeds
- Ketchup for serving (optional)
Instructions
Preheat the Oven and Prepare the Baking Sheet
- Preheat the oven to 375°F (190°C). Line a large baking sheet with parchment paper and set aside.
Cook the Bacon and Reserve the Rendered Fat
- In a large skillet over medium heat, cook the bacon until crisp and browned, approximately 6 to 8 minutes. Transfer the cooked bacon to a paper towel-lined plate. Reserve 2 tablespoons of the rendered bacon fat in the skillet. Once cooled, finely chop the bacon.
Sauté the Onion and Garlic; Brown the Ground Beef
- Using the reserved bacon fat, sauté the diced onion over medium heat until softened and translucent, approximately 4 to 5 minutes. Add the minced garlic and cook for an additional 30 seconds, stirring frequently.
- Increase the heat to medium-high and add the ground beef. Season with kosher salt and freshly ground black pepper. Cook, breaking the beef into crumbles, until fully browned with no pink remaining, approximately 5 to 6 minutes. Drain and discard any excess fat. Stir in the chopped bacon and remove from heat.
Assemble the Bacon Cheeseburger Bombs
- Separate the biscuit dough into 8 individual rounds. Using a rolling pin or your hands, flatten each biscuit round to a 4-inch circle, approximately ¼-inch thick.
- Place 2 tablespoons of the beef mixture in the center of each round. Top with a portion of chopped pickles, approximately ¼ teaspoon of yellow mustard, 1 tablespoon of shredded cheddar cheese, and a sprinkle of chopped bacon (optional, if desired).
- Gather the edges of the dough over the filling and pinch firmly to seal, forming a spherical shape. Ensure the dough is sealed completely to prevent leakage during baking.
Prepare for Baking
- Arrange the assembled bombs seam-side down on the prepared baking sheet, leaving 2 inches of space between each.
- Brush the tops and sides of each bomb with melted butter using a pastry brush. Sprinkle evenly with sesame seeds.
Bake the Cheeseburger Bombs
- Bake in the preheated oven for 18 to 22 minutes, or until the dough is golden brown and cooked through.
Cool and Serve
- Remove from the oven and allow to cool on the baking sheet for 5 minutes before serving. Serve warm with ketchup or dipping sauce of choice.
Notes
- Substitute regular biscuit dough with gluten-free refrigerated biscuit dough (available in specialty and health food sections).
- Ensure that all other ingredients, particularly mustard, pickles, and bacon, are certified gluten-free, as cross-contamination may occur in processed products.
- Use parchment paper and dedicated utensils to avoid cross-contamination if preparing in a shared kitchen.
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
