Cheese Stuffed Burger Bombs Recipe By Tasty

Steps:

• Slice the cheese into sticks (about the size of string cheese).
• Season the ground beef with salt and pepper (or your favorite seasoning mix) and split it up into 5-6 palm-sized balls (you may want to do five and keep a bit of excess ground beef for an omelet or a slider the next day).
• Flatten each ball out into a rectangle.
• Place a cheese stick towards the bottom. Roll it up, making sure that the ground beef is evenly concealing the cheese stick.
• Place the soon-to-be burger dogs on a hot grill. Grill for 6-10 minutes, turning the dogs when charred grill marks appear on a side. You'll need to do 3-4 turns (or more) to make sure you have even cooking around each dog.
• Burgers should be done when some cheese starts oozing out along with meat juice.
• Serve on hot dog buns with your favorite burger or hot dog condiments.
• Enjoy!

Steps:

• Heat the olive oil in a large skillet over medium-high heat. Add the ground beef, hamburger seasoning, and salt. Cook, breaking up the meat with a wooden spoon, until browned, 5-7 minutes. Drain off some of the excess fat, then return the skillet to the heat.
• Add the mustard, Worcestershire sauce, and water. Bring to boil and cook until the liquid is reduced by half. Remove the pan from the heat.
• On a lightly floured surface, roll out a biscuit into a 5-inch round. Add 2 American cheese quarters to the center and top with 3 tablespoons of the beef mixture. Wrap the biscuit dough around the filling and pinch the edges together to seal tightly. Set seam-side down on a parchment-lined baking sheet and repeat with the remaining ingredients.
• Heat the grill to 375°F (190°F) and spray the grates with nonstick spray.
• Brush the burger bombs with the egg wash and sprinkle sesame seeds on top.
• Add the burger bombs to the hot grill over indirect heat and cook for 20-25 minutes, until the biscuits are golden brown and cooked through.
• Serve with ketchup.
• Enjoy!

Steps:

• Add ground beef, salt, and pepper to a large bowl. Combine until the meat is evenly seasoned.
• Roll into 16 meatballs and set aside.
• Cut each cheddar cheese block into 8 cubes (totaling 16 cubes).
• Press the cheddar cheese cube into the meatball and wrap the meat around it, completely covering the cheese.
• Preheat a skillet on medium heat for 10 minutes. After preheated, carefully coat with a light layer of oil with a high smoke point (we used canola oil).
• Add sliders to the pan, frying on the first side until the bottom is browned and crisp and the sides begin to brown (about 2-4 minutes, depending on the desired doneness). Flip and finish cooking on the other side.
• Serve immediately on Hawaiian sweet rolls with your favorite burger garnishes. (We added Roma tomatoes, red onion, lettuce, and Sriracha mayo.)
• Enjoy!

Steps:

• Mix the ground beef, salt and pepper in a large bowl and form the mixture into 8 equal-size balls. Press a cube of desired cheese into the center of each ball and cover completely with meat. Form the balls into hamburger patties, about 1/4-inch thick. Grill burgers until desired doneness. Top with lettuce, tomatoes, onions and pickles as desired on a toasted bun.
• Place the drained pimientos in a blender or food processor and puree until smooth. Using an electric mixer, combine the pimientos and cheese, beating until smooth. Beat in the mayonnaise.

Steps:

• In a large bowl, combine the first five ingredients. Crumble beef over mixture and mix well. Shape into 24 thin patties. Sprinkle cheese in the center of 12 patties; top with remaining patties and press edges firmly to seal. , Grill, covered, over medium heat or broil 4 in. from the heat for 6-9 minutes on each side or until no longer pink. Serve on buns.

Steps:

• Preheat the oven to 425˚F (220˚C). Line a baking sheet with parchment paper.
• Cut the pizza dough into 14 evenly sized pieces. Working one at a time, stretch out a piece of dough into a long strip, about 8 inches (20 centimeters) long.
• Place a piece of cheese at the top, followed by a meatball, and roll up the cheese and meatball in the dough. Rotate halfway through rolling to ensure you are completely encasing the cheese and meet in the dough. Pull tightly and use any remaining slack to cover any possible gaps/holes. Press the dough into itself to seal and place on the prepared baking sheet. Repeat with the remaining dough, cheese, and meatballs.
• In a medium saucepan over high heat, bring the 5 cups of water to a boil. Once boiling, add the baking soda and stir to dissolve. Return the pot to a boil.
• In batches (about 3-5 at a time), add the rolled dough balls to the pot and boil for 20-30 seconds, stirring gently. Remove and dab on paper towels before placing back on the baking sheet. Repeat with remaining dough balls.
• Brush each boiled ball with beaten egg, then sprinkle with coarse sea salt.
• Bake for 15-20 minutes, until the outsides have browned. Serve warm with mustard, if desired.
• Enjoy!

Steps:

• In a small bowl, combine the first 5 ingredients. Crumble beef over mixture and mix well. Shape into 4 thin patties. Sprinkle cheese over 2 patties; top with remaining patties and press edges firmly to seal. , Grill burgers, covered, over medium heat 5-6 minutes on each side or until a thermometer reads 160°. Serve on buns, with lettuce and tomato if desired.

Steps:

• Put all the ingredients into a large mixing bowl, except for the cheese. Mix thoroughly using your hands, ensuring the ingredients are well distributed.
• Cut cheese into disks, 3/4" thick. You can use any cheese of your choice, my favourites are Camembert, Brie and Monterey Jack.
• Divide mixture into 4 portions. Shape each portion into a burger patty, approximately 2" thick.
• Using a spoon, scoop out approximately 1 tbsp meat from the middle of the patty for the pocket, being careful not to scoop all the way through to the bottom (leave 1/2" of meat for the base of the pocket). Reserve the scooped meat.
• Place cheese in the pocket and cover with the reserved meat, pinching the sides to close and smooth to flatten.
• Cook on a grill for approximately 7 minutes on each side to allow the cheese to melt, or to desired doneness.
• Serve as you would a regular burger, or on its own with side dishes.

Steps:

• Shred the cheese, seed and chop the chile pepper; combine.
• Slice the tomato; set aside.
• Shape the beef into 8 thin patties, put 1/4 of the cheese mixture in the centre of 4 of the patties; top with remaining patties and pinch to seal.
• Toast the bread.
• Heat oil in a frying pan and cook the hamburgers 6-8 minutes over medium heat for medium rare (I don't recommend cooking any ground meat to medium rare-- safety concerns-- but this is what the recipe states).
• Sprinkle with salt and pepper.
• Place cooked hamburgers on the toast and top with tomato slices and coriander, then another slice of toast.

Steps:

• Separate dough into 8 biscuits. Cut each biscuit in half; press with hands into circle about 3 inches in diameter.
• In center of each biscuit round, place 2 tablespoons cooked ground beef (or 1 meatball) and 1 cube of cheese. Wrap dough to completely enclose beef and cheese; pinch seams to seal.
• For the Fried Version: Wrap each stuffed "bomb" with 1 bacon slice; gently secure loose bacon with toothpick by inserting it through bacon and halfway into "bomb." In 3-quart heavy saucepan or deep fryer, heat oil to 350°F Fry stuffed "bombs" 4 to 5 minutes or until dough is golden brown on all sides. Place on paper towels to cool. Repeat with remaining "bombs". Serve warm with ketchup and mustard, if desired.
• For the Baked Version: Heat oven to 400°F Place bacon on foil-lined cookie sheet with sides. Bake about 8 minutes to partially cook bacon. Wrap each stuffed "bomb" with 1 slice partially cooked bacon slice. Place bacon wrapped dough 2-inches apart on two foil-lined cookie sheets with dough seam side down. Bake 13 to 15 minutes or until golden brown. Serve warm with ketchup and mustard, if desired.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Coat 16 cups of 2 muffin pans with cooking spray.
• Heat a large skillet over medium heat. Add ground beef, bacon, onion, salt, and pepper and cook, stirring, until beef is browned, about 6 minutes. Drain fat, and stir in dill pickle relish, mustard, BBQ sauce, and garlic powder. Set filling aside to cool.
• Separate each biscuit dough portion in half to get 16 biscuits, stretching and pulling each into a circle about 1/4 inch thick. Spoon about 2 tablespoons of the ground beef mixture into the center of each dough circle. Cut cheese into 16 cubes and insert each cube into the ground beef mixture. Wrap dough around the filling in the shape of a ball and pinch edges on the bottom together so biscuits are sealed around the filling.
• Set each biscuit seam side down in a muffin cup. Lightly spray the biscuit tops with cooking spray and sprinkle with sesame seeds.
• Bake in the preheated oven until golden brown, 15 to 20 minutes. Serve with ketchup for dipping on the side.