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Cheeseburger Bombs

Soft homemade buns stuffed with a seasoned burger patty, melted American cheese, caramelized onions, and dill pickles. These cheeseburger bombs are brushed with an egg wash, topped with sesame seeds, and served with homemade burger sauce.
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Prep Time 40 minutes
Cook Time 35 minutes
Rise Time 1 hour 20 minutes
Total Time 2 hours 35 minutes
Servings: 8
Course: Appetizer, Main Course
Cuisine: American, Okie Rub
Calories: 525
Ingredients Equipment Method Video Notes

Ingredients
  

Soft Homemade Bun Dough
Caramelized Onions
Cheeseburger Filling
Egg Wash
Burger Sauce

Equipment

  • Stand mixer with dough hook: for mixing and kneading the enriched dough
  • Large skillet: for caramelizing the onions and cooking the burger patties
  • Rolling pin: for shaping the dough
  • Large Baking Sheet: for baking the cheeseburger bombs
  • Parchment Paper to prevent sticking
  • Pastry brush: for applying the egg wash
  • instant-read thermometer (optional): for checking the baked dough

Method
 

  1. Add the bread flour, instant yeast and granulated sugar to the bowl of a stand mixer fitted with the dough hook. Mix briefly to combine.
  2. Add the salt, egg and warm whole milk. Mix on low speed for 3 to 4 minutes, until the flour is absorbed and a shaggy dough forms.
  3. Add the softened butter, about 1 tbsp at a time, allowing each addition to incorporate before adding more. Continue kneading on medium-low speed for 7 to 9 minutes, until the dough is smooth, elastic and slightly tacky. The dough should pull away from the sides of the bowl but may still stick slightly to the bottom.
  4. Shape the dough into a ball and transfer it to a lightly greased bowl. Cover and let rise in a warm place for 45 to 60 minutes, or until approximately doubled in size.
  5. While the dough rises, melt 1 tbsp butter in a large skillet over medium-low heat. Add the sliced onion and ⅛ tsp salt. Cook for 20 to 25 minutes, stirring occasionally, until the onion is soft and deeply golden. Add a splash of water if the onions begin sticking or browning too quickly.
  6. Remove 1 tbsp of the caramelized onions, finely chop them and reserve them for the burger sauce. Transfer the remaining onions to a plate and let them cool completely.
  7. Divide the ground beef into 8 equal portions, approximately 2 oz each. Gently shape each portion into a thin patty approximately 3½ inches wide. The patties should be wider than the finished filling because they will shrink as they cook.
  8. Season both sides of the patties evenly with the Okie Rub, salt and black pepper.
  9. Heat the same skillet over medium-high heat. Cook the patties in batches for 1 to 2 minutes per side, or until browned and cooked through to 160°F. Transfer the patties to a paper towel-lined plate and let them cool completely.
  10. Combine the mayonnaise, ketchup, yellow mustard, reserved caramelized onion, pickle juice, Worcestershire sauce and Okie Rub in a small bowl. Refrigerate the burger sauce until ready to serve.
  11. Line a large baking sheet with parchment paper.
  12. Gently press the air from the risen dough and divide it into 8 equal portions, approximately 73 g each. Shape each portion into a ball. Keep the dough covered while assembling the bombs so it does not dry out.
  13. Working with one portion at a time, roll the dough into a circle approximately 5 to 5½ inches wide. Keep the center slightly thicker than the edges to prevent the filling from breaking through the bottom.
  14. Place half a slice of American cheese in the center of the dough. Top with one cooled burger patty, approximately 1 tbsp caramelized onions and 2 well-dried pickle chips.
  15. Bring the edges of the dough up and over the filling. Pinch the edges firmly together to completely seal the filling inside. Place the cheeseburger bomb seam-side down on the prepared baking sheet.
  16. Repeat with the remaining dough and filling, leaving approximately 2 inches between each bomb.
  17. Loosely cover the assembled cheeseburger bombs and let them rise for 15 to 20 minutes. Meanwhile, preheat the oven to 375°F.
  18. Whisk together the egg and water. Lightly brush the tops and sides of the bombs with the egg wash, then sprinkle with sesame seeds.
  19. Bake for 15 to 18 minutes, or until the buns are deeply golden brown. The bread portion should register approximately 190°F when tested without inserting the thermometer into the filling.
  20. Let the cheeseburger bombs cool on the baking sheet for 5 to 10 minutes. Serve warm with the burger sauce for dipping.

Video

Notes

  • Dough Consistency: The dough should feel soft and slightly tacky after kneading. If it feels dry or stiff after several minutes of mixing, add warm whole milk 1 tsp at a time. Avoid adding unnecessary flour, which can make the buns dense.
  • Cool the Filling: Let the burger patties and caramelized onions cool before assembling the bombs. Hot filling can soften the dough, interfere with the second rise and make the seams harder to seal.
  • Prevent Leaks: Pat the pickles dry, avoid overfilling the dough and firmly pinch the seam closed. Place every bomb seam-side down before the second rise.
  • Storage: Refrigerate leftover cheeseburger bombs in an airtight container for up to 3 days.
  • Reheating: Reheat the bombs in a 350°F oven for 8 to 10 minutes or in a 350°F air fryer for 4 to 5 minutes. The microwave works in a pinch, but it will make the bun softer.
  • Make Ahead: Prepare the caramelized onions, burger patties and sauce up to 2 days ahead. Refrigerate them separately. Let the onions and patties sit at room temperature for 20 to 30 minutes before assembling the bombs so cold filling does not slow the second rise.
  • Substitutions: Replace American cheese with cheddar, Colby Jack or pepper Jack. If you do not have Okie Rub, substitute another salt-free barbecue or burger seasoning and keep the separately listed salt.
  • Spicy Variation: Add up to 1 tsp jalapeño jam to each bomb. Avoid adding more because excess moisture can prevent the dough from sealing properly.
  • Nutrition (per serving, 8 servings): Approximately 525 calories, 29 g protein, 40 g carbohydrates, 28 g fat, 11 g saturated fat, 105 mg cholesterol, 900 mg sodium, 2 g fiber, and 7 g sugar. Nutrition information is an estimate. Actual values may vary based on specific ingredients and brands used.