Big Mac Cheeseburger Bombs

There are few things more comforting than a cheeseburger—and when you take everything you love about a Big Mac and wrap it up in warm, golden dough? Absolute magic. These Big Mac Cheeseburger Bombs have become one of my go-to recipes for game days, weekend movie nights, and just about any time I want to impress friends without spending hours in the kitchen.

It’s all the best parts of a Big Mac—savory seasoned beef, melty cheese, tangy pickles, and that irresistible “special sauce”—tucked into a soft biscuit dough shell and baked until perfectly golden. Think of it as a handheld, baked version of your favorite drive-thru order… only way better.

The first time I made these, I honestly didn’t expect them to be such a hit. I was testing the recipe for a casual get-together and figured it would be a fun twist on sliders. Let’s just say I didn’t make enough. Everyone was hovering over the baking sheet before they even had time to cool. Lesson learned: make a double batch.

In this first part, I’ll walk you through making the beef filling and that tangy, creamy, can’t-skip-it special sauce. Then we’ll start assembling our bombs and get them ready for baking.

this recipe

Ingredients You’ll Need

For the Beef Filling:

• 1 lb ground beef

• 1 small onion, finely chopped

• 1 tsp garlic powder

• 1 tsp onion powder

• Salt and pepper to taste

• 1 cup shredded cheddar cheese

• 1/2 cup chopped dill pickles

For the Sauce:

• 1/2 cup mayonnaise

• 2 tbsp ketchup

• 1 tbsp yellow mustard

• 1 tbsp sweet pickle relish

• 1 tsp vinegar

• 1/2 tsp paprika

For Assembly:

• 1 can refrigerated biscuit dough (8-count)

• 1 egg, beaten (for egg wash)

• Sesame seeds for topping (optional)

STEP 1: PREHEAT THE OVEN AND PREP YOUR PAN

Before anything else, go ahead and preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat so nothing sticks. Trust me—clean-up is a breeze this way.

STEP 2: MAKE THE BEEF FILLING

In a medium skillet over medium heat, add your ground beef and chopped onion. Cook until the beef is fully browned and the onion has softened. This usually takes about 7-9 minutes.

Once the beef is cooked, drain off any excess grease (this keeps the bombs from getting soggy later). Season the mixture with garlic powder, onion powder, salt, and pepper. Stir well and then remove it from heat. Let it cool just a bit—you want it warm, not hot, when you’re filling your dough rounds.

STEP 3: WHIP UP THE SPECIAL SAUCE

While your beef mixture cools down a bit, take a small bowl and mix together all the ingredients for the sauce: mayo, ketchup, mustard, relish, vinegar, and paprika. This sauce brings all the nostalgic fast-food vibes with just a little extra homemade magic.

Once mixed, give it a little taste. If you like a tangier flavor, you can bump up the vinegar or add a touch more mustard. Set it aside—we’ll be using it both inside the bombs and for dipping later.

STEP 4: PREPARE THE DOUGH ROUNDS

Take your refrigerated biscuit dough and separate it into 8 rounds. Using your hands or a rolling pin, gently flatten each one into a 4-inch circle. They don’t need to be perfect—just big enough to hold all that cheesy, meaty goodness.

Now, we’re ready to start assembling! And this is where things really start to get fun…

Now that we’ve got our savory beef filling and creamy special sauce ready, it’s time for the best part—assembling and baking these cheesy, flavor-packed Big Mac Cheeseburger Bombs. This part is honestly where the magic happens. Once they hit the oven, your kitchen is going to smell absolutely amazing.

I’ve made these dozens of times, and while they’re super straightforward, I’ve picked up a few tricks that make the process even easier (and tastier). So let’s get right into shaping these bombs, sealing them up, and getting that golden-brown finish that makes them totally irresistible.

STEP 5: FILL AND SHAPE THE BOMBS

Grab one of your flattened biscuit dough rounds and place it on a clean surface. Spoon a small dollop of the special sauce right in the center—about a teaspoon will do. You don’t want to overload it or it’ll leak when you try to seal.

Next, add a heaping tablespoon of the seasoned beef mixture on top of the sauce. Then sprinkle on a few chopped dill pickles and a generous pinch of shredded cheddar cheese. The combination is pure Big Mac perfection.

Now comes the key step: carefully gather the edges of the dough and bring them up and over the filling. Pinch the edges together at the top to seal the dough completely. It should form a nice round ball. If you see any openings, pinch a little tighter—this helps prevent any melty cheese from escaping during baking.

Repeat this with the rest of your dough rounds until all eight are stuffed and sealed.

STEP 6: BRUSH AND TOP

Once your bombs are all sealed, place them seam-side down on your prepared baking sheet. Make sure to give each one a little room to spread while baking.

Brush the tops of each bomb with the beaten egg. This helps them bake up beautifully golden and gives them that shiny finish. If you want to go full Big Mac style, sprinkle a few sesame seeds over the top of each one. It’s optional, but a fun little nod to the classic burger bun.

STEP 7: BAKE TO GOLDEN PERFECTION

Slide the tray into your preheated oven and bake for 15 to 18 minutes. Keep an eye on them after the 14-minute mark—what you’re looking for is a nice, golden brown color on top and dough that’s cooked all the way through.

If your oven tends to run hot, check them a minute or two early. You want them puffed, golden, and slightly crisp on the outside.

When they’re done, remove them from the oven and let them cool on the tray for about 5 minutes before serving. The filling will be hot, so don’t skip the rest time—even though it’s hard to wait!

Tips for Success

1. Don’t Overfill the Dough
It can be tempting to pile in the filling, but too much can cause the dough to tear or leak. A tablespoon of beef, a teaspoon of sauce, and a pinch of cheese is the sweet spot.

2. Use Cold Dough
Working with biscuit dough straight from the fridge makes it easier to shape and less likely to stick. If the dough warms up too much, it becomes harder to seal properly.

3. Keep the Sauce for Dipping
You’ll likely have a little extra special sauce—don’t toss it! It makes the perfect dipping sauce for your finished bombs.

4. Switch It Up with Dough Options
If biscuit dough isn’t your thing or not available, try pizza dough or crescent roll dough. Pizza dough gives it a slightly chewier texture, while crescent dough makes it more buttery and flaky.

5. Reheating Tip
These bombs are best served warm from the oven, but if you’re making them ahead or have leftovers, just pop them in the air fryer at 350°F for 3–5 minutes. They’ll crisp right back up.