Big Mac Cheeseburger Bombs

Big Mac Cheeseburger Bombs are the ultimate party food or family treat for anyone who dreams of a cheeseburger but wants something new. With gooey American cheese tucked inside beef balls and wrapped in soft dinner roll dough these are a fun twist on classic sliders and they vanish in minutes at my house.

I made these for a potluck last summer and everyone hovered around the pan before they cooled. Now my youngest asks for cheeseburger bombs for every birthday.

Ingredients

• Ground beef: select 80 to 85 percent lean which gives enough flavor yet does not get greasy
• Onion powder: for classic burger depth plus it seasons the beef evenly
• Garlic salt: to bump up the overall savoriness
• Table salt and black pepper: because balanced seasoning is everything
• White onion: fresh and grated to keep the filling juicy and add a little crunch
• Dill pickles: opt for a crisp variety as they add tang and texture
• American cheese: use block form whenever possible since it melts smooth and creamy
• Frozen dinner roll dough: check for all butter or enriched styles for better browning and flavor
• Large egg: for brushing the dough so you get a shiny golden crust
• Sesame seeds: will make these look like mini burger buns

Instructions

Thaw the Dough:

Let your frozen dinner rolls come to room temperature as directed on the package. They should be soft all the way through but not sticky. This is important for easy shaping.

Prep Your Pan:

Line a rimmed baking sheet with parchment paper. This will keep the bombs from sticking and make cleanup simple.

Mix the Filling:

In a large bowl combine the ground beef with onion powder garlic salt salt pepper grated onion and chopped pickles. Use your hands gently so everything is evenly mixed but do not compress the meat or the filling will turn dense.

Divide and Fill:

Separate the filling mixture into 24 even pieces. Cut the block of American cheese into 24 chunks about half an inch square. Flatten a meat portion into a little circle place a cheese piece in the center and wrap the meat snugly around the cheese forming a ball.

Brown the Meatballs:

Heat a skillet over medium. Brown each meatball for one to two minutes on each side so they keep their shape and have more flavor. You are not cooking them through just giving them nice color.

Wrap with Dough:

On a lightly floured surface stretch each dough ball into a wide circle large enough to encase a meatball. Place the meatball in the center then gently pull the dough up and around. Pinch it closed firmly so the cheese does not leak out while baking.

Arrange on Baking Sheet:

Place each completed bomb seam side down on the lined baking sheet with enough space so they bake evenly.

Egg Wash and Sesame:

Using a pastry brush coat the tops and sides of each bomb with beaten egg. Sprinkle with sesame seeds to give the look of a classic burger bun.

Bake:

Place the pan in a preheated 375 degree oven and bake for 18 to 20 minutes until the tops are golden brown and glossy. The dough should feel firm and hollow when tapped.

Serve Warm:

Let the bombs cool just slightly before serving. They are best eaten warm with your favorite dipping sauce like homemade Big Mac sauce or plain ketchup.

Pin it

I absolutely love using block American cheese because it melts so creamy in the center. The first time I served these my husband ate five in a row and said it reminded him of our favorite late night burger spot in college.

Storage Tips

These keep well in an airtight container in the fridge for up to three days. To reheat use a low oven or air fryer for best flavor and texture. If freezing place cooled bombs on a tray until solid then move to a bag or container. Thaw and rewarm directly on a baking sheet.

Ingredient Substitutions

You can use shredded cheddar or pepper jack for a stronger cheese flavor. If you dislike pickles try finely chopped sautéed mushrooms or bell pepper. Ground turkey works but add a splash of milk to keep the filling juicy.

Serving Suggestions

Serve with classic burger sauces or switch things up with ranch or barbecue. Add a side salad or tray of roasted veggies for a meal. At parties I put out little bowls of different dips so guests can pick their favorites.

Cultural and Historical Notes

These bombs are a playful American mashup of cheeseburgers and stuffed breads inspired by the Big Mac. Using dinner roll dough makes them an easy homemade take on flavors from classic burger chains. It is like getting a drive thru burger in soft golden bread.

Seasonal Adaptations

Try stuffing the bombs with diced tomato and shredded lettuce for summer. Add jalapenos or pepper jack cheese for spice in winter. Use all turkey and serve with cranberry relish for a fun fall twist.

Success Stories

My neighbor made a double batch as a freezer meal for her college student. She froze the uncooked bombs and sent them home in a cooler. They said it was the best dorm dinner ever and leftovers were just as good for breakfast.

Freezer Meal Conversion

For freezer meals assemble completely brush with egg and sprinkle with seeds but do not bake. Freeze on a tray then move to a bag. Bake straight from frozen adding five to ten minutes until brown and hot all the way through.

Pin it

Cheeseburger bombs are fun to make and a guaranteed hit at any gathering. One batch never lasts long!

Frequently Asked Questions

→ Can I use different cheese besides American?

Yes, cheddar or mozzarella are also tasty. Choose a cheese that melts well for the best results.

→ Do I need to cook the beef mixture fully before baking?

No, just brown the outside briefly. The meat will finish cooking inside the dough as it bakes.

→ How do I keep the dough from opening during baking?

Pinch the dough tightly around the meatball and place seam side down on the baking tray for best seal.

→ Are these bombs good for freezing?

Yes, you can freeze after baking. Reheat in the oven until hot and crisp when ready to serve.

→ What sauce pairs well with these bombs?

Big Mac-style sauce, burger sauce, or classic ketchup and mustard are popular dipping options.