Big Mac Cheeseburger Bombs

Big Mac Cheeseburger Bombs are everything you love about your favorite fast food burger tucked inside soft, golden, homemade rolls. These little bombs wrap juicy beef, melty cheese, tangy pickles, and a hint of onion into one fun, hand-held bite. They are a guaranteed crowd pleaser for parties, game day, or just a family dinner that breaks the weeknight routine.

I first made these Big Mac bombs for a backyard party and not a single one was left on the tray. Everyone kept asking for the recipe and now they are a regular request whenever we have guests.

Ingredients

• Ground beef: Choose a good quality beef with some fat for juiciness
• Onion powder: Adds savory flavor without the work of chopping
• Garlic salt: Boosts the overall flavor and seasons the meat evenly
• Salt and black pepper: For classic burger seasoning
• White onion: Must be minced or grated very fine so it softens in the short cook time
• Dill pickles: Go for crisp pickles and chop tiny pieces so the flavor spreads throughout
• Block American cheese: Melts perfectly for that classic Big Mac taste look for deli sliced or block cheese for best melting
• Frozen dinner rolls: Let them thaw completely for easy wrapping do not use flaky or layered rolls
• Large egg: The beaten egg helps the rolls shine and stick the sesame seeds on
• Sesame seeds: Give the bombs that iconic burger bun look and a little crunch

Step-by-Step Instructions

Thaw the Rolls:

Let the frozen dinner rolls sit on a tray at room temperature until they are completely softened and puffy to the touch.

Prepare the Filling:

In a large bowl mix together ground beef onion powder garlic salt salt pepper minced white onion and finely chopped pickles. Make sure the onions and pickles are chopped very small so everything sticks together easily.

Shape and Stuff:

Divide the beef mixture into equal pieces for each roll typically about 24. Flatten each into a circle place a cube of American cheese in the center and mold the meat around the cheese to seal it fully inside.

Brown the Meatballs:

Heat a large skillet over medium heat. Place the stuffed meatballs in and brown the outside surfaces gently turning every minute or so. This is a quick partial cook to lock in the cheese and start building flavor. They should stay round and not cook all the way through.

Wrap in Dough:

On a lightly floured surface flatten each thawed roll into a disc just larger than your meatball. Place a prepared meatball in the center pinch the dough together on the bottom to fully seal and set seam side down on a parchment lined baking sheet.

Egg Wash and Sesame Seeds:

Brush the tops and sides of each bomb with beaten egg using a pastry brush for even coverage. Sprinkle generously with sesame seeds for that classic burger touch.

Bake to Perfection:

Bake in a preheated oven at 375 degrees Fahrenheit for about 18 to 20 minutes until the rolls are golden brown and cooked through. The cheese should be melted and the filling piping hot.

Serve Hot:

Let the bombs cool just a minute or two and serve right away for maximum cheese pulls. Offer Big Mac sauce or your favorite dipping sauce on the side.

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My favorite part is always the melty center When you bite through that fluffy roll and hit the cheesy burger surprise you get all the flavors of a Big Mac without the mess. My kids love helping wrap the dough around the meat balls and always race to claim the gooey ones.

Storage Tips

Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat place them on a baking sheet in a hot oven until warmed through which keeps the bread crisp. Avoid microwaving if possible as it can make the buns chewy and the cheese tough.

Ingredient Substitutions

If you cannot find block American cheese use mild or medium cheddar cut into cubes. You can swap white onion for sweet onion just make sure to mince it finely. For a different twist try using ground turkey or chicken instead of beef but season a touch more for flavor.

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Serving Suggestions

Serve these bombs straight from the oven for best flavor. Offer a dipping station with burger sauces ketchup mustard or even ranch. Add a side of crisp coleslaw chips or a simple green salad to round out your party table or weeknight dinner.

Cultural Context

Big Mac bombs are inspired by the iconic burger from American fast food culture but put a fun homemade spin on it perfect for sharing. Stuffed bread rolls appear in many cuisines around the world from Russian pirozhki to Italian stromboli but this version is all about capturing the nostalgic flavors of a classic burger joint in one bite.

Recipe FAQs

→ How do I prevent cheese from leaking out during baking?

Pan-frying the meatballs before wrapping in dough helps seal the meat around the cheese, reducing leakage while baking.

→ Can I use a different type of cheese?

Yes, mild or medium cheddar works well, though American cheese provides the classic flavor and melts more smoothly.

→ How should the onions and pickles be prepared?

Finely mince onions and chop pickles into small pieces to ensure they cook through and blend seamlessly into each bite.

→ Can this be made ahead of time?

You can prepare the stuffed meatballs in advance and refrigerate, then wrap with dough and bake just before serving.

→ What’s the best way to serve these?

Serve them warm with classic Big Mac sauce or your favorite dipping sauce as an appetizer or meal.

→ How should leftovers be stored?

Keep leftovers in an airtight container in the fridge for up to three days. Reheat in the oven for best texture.