Cheeseburger Pretzel Bombs Recipe By Tasty

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:

• 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.