Juicy Ground Beef, Crispy Bacon & Melty Cheese in a Baked Biscuit Pocket
These Bacon Cheeseburger Bombs are golden, handheld treats that pack all the bold flavors of a classic cheeseburger—savory ground beef, smoky bacon, and gooey cheddar—into a flaky biscuit crust. With a crispy exterior and a warm, meaty center, they’re perfect for game day, school lunches, or anytime you crave a comforting, portable bite.
A savory bomb of flavor that’s easy to love!
Why You’ll Love This Recipe:
- 🥩 Juicy Beef Base: Ground beef seasoned with onion, garlic, and Worcestershire for deep umami.
- 🥓 Crispy Bacon Boost: Adds texture and smoky richness in every bite.
- 🧀 Cheesy Finish: Cheddar melts into the meat for a gooey, flavorful core.
- ⏱️ Quick & Easy: From mixing to baking in under 40 minutes—ideal for last-minute cravings.
- 🎉 Great for Sharing: Perfect at potlucks, tailgates, or family dinners.
Ingredients (Makes 8 bombs):
For the Filling:
- 1 lb (450g) ground beef (or turkey for lighter version)
- 1 small onion , finely chopped (or ½ tsp onion powder)
- 8 slices bacon , cooked until crisp and crumbled (or turkey bacon for less fat)
- 1 cup shredded cheddar cheese (or mozzarella, pepper jack, or vegan cheese)
- 1 tbsp Worcestershire sauce (or soy sauce for vegan option)
- 1 tsp garlic powder (or 2 cloves minced garlic)
- 1 tsp onion powder (or fresh onion for extra crunch)
- Salt and black pepper , to taste
For the Biscuit Shell:
- 1 can (16.3 oz) refrigerated biscuit dough (or 8 frozen biscuits, thawed)
- 1 large egg , beaten (for egg wash – or milk for a dairy-free glaze)
- Sesame seeds (optional – for crunchy, golden finish)
Instructions:
Step 1: Preheat Oven & Prep Pan
Preheat oven to 375°F (190°C) .
Line a baking sheet with parchment paper or silicone mat —set aside.
Step 2: Cook the Beef Mixture
In a skillet over medium heat , cook ground beef and onion until browned (about 5–7 minutes ).
Drain excess fat if needed.
Stir in Worcestershire sauce, garlic powder, onion powder, salt, and pepper .
Add crumbled bacon and cheddar cheese —mix well and let cool slightly.
Step 3: Flatten & Fill the Dough
Separate biscuit dough into 8 pieces.
Flatten each into a 4–5-inch circle on a floured surface.
Spoon 2–3 tbsp beef mixture into the center of each dough round.
Step 4: Seal Like a Pro
Gather edges of the dough and pinch together to form a ball—like a dumpling.
Place seam-side down on the baking sheet.
Repeat with remaining dough and filling.
Step 5: Brush & Bake
In a small bowl, whisk beaten egg .
Brush tops of the bombs with egg wash and sprinkle with sesame seeds (if using) .
Bake at 375°F (190°C) for 15–18 minutes , or until golden and crisp.
Step 6: Cool & Serve Hot
Let bombs cool for 5 minutes before serving—this helps the filling set.
Transfer to a serving plate and enjoy warm with:
- Ketchup, mustard, or ranch
- Pickles or coleslaw for balance
Each bite brings together:
- Savory, seasoned beef pockets
- Crispy, flaky biscuit shell
- Golden, smoky bacon bites
- And that stretchy, melty cheddar finish
Tips for Success:
- 🧈 Use Cold Hands: Helps shape and seal without sticking.
- 🥣 Seal Well: Pinch seams tightly to avoid leaks during baking.
- 🧁 Egg Wash Hack: Ensures a golden, bakery-style finish.
- 🥟 Dough Tip: If dough becomes too soft, chill for 10 minutes before shaping.
- ❄️ Make Ahead Magic: Assemble and refrigerate unbaked bombs—bake fresh when ready.
Serving Suggestions:
- Pair with potato chips, salad, or macaroni and cheese for a full meal.
- Great with beer, lemon water, or a cold glass of milk.
- Ideal for school lunches, movie nights, or late-night cravings .
Nutritional Information (per bomb, makes 8 – approximate):
(With regular beef and cheese – per serving)
- Calories: ~250 kcal
- Protein: ~12g
- Carbohydrates: ~15g
- Fat: ~15g
- Fiber: ~0.5g
- Sugar: ~3g
These Bacon Cheeseburger Bombs prove that handheld snacks don’t need to be complicated to be unforgettable. With their crispy biscuit shell, cheesy beef core, and bacon crunch—they’re a must-bake for lovers of bold, savory bites.
So go ahead and make this tonight… because once you taste it—you’ll be making it again and again!
