Cheeseburger Bombs

Ingredients

• 1 kg minced chicken or beef
• 1 red onion
• 0.333 cup jalapeño
• 0.5 cup mayonnaise
• 2 tbsp fresh garlic (Minced)
• salt (To taste; used in the filling)
• 2 tbsp Cajun seasoning
• black and white sesame seeds (For garnish)
• 1 egg (For brushing the dough)
• 0.5 cup mixed cheese (Use about 1 tbsp per bomb)
• 0.25 cup ketchup
• 1.333 cup all-purpose flour (Plus more for kneading and dusting if needed)
• water (As required for kneading the dough)
• 1 pack instant yeast
• salt (To taste; used in the dough)
• 3 tbsp oil (For the dough)
• pickles (About 1½ tsp per bomb; quantity is not listed in the ingredients)
• onions (Added with the pickles; quantity is not specified separately)
• mustard (Optional, for dipping)
• nonstick cooking spray (For the skillet)
• flour (For dusting the parchment and work surface)

Steps

1. 1

   In a medium bowl, stir together the all-purpose flour, salt, and instant yeast with a wooden spoon until just combined.

2. 2

   Add water gradually, kneading with your hands in the bowl until the dough is smooth, about 2 minutes. If it is too sticky, sprinkle in additional flour 1 tablespoon at a time until it is no longer sticky.

3. 3

   Let the dough rest for 5 minutes.

4. 4

   Preheat the oven to 425°F (220°C).

5. 5

   Heat a medium nonstick skillet over medium-high heat and spray it with nonstick cooking spray.

6. 6

   Add the minced chicken or beef, red onion, and salt. Cook, stirring to crumble the meat, until the meat is cooked through and the onion is tender, about 5 minutes.

7. 7

   Let the cooked filling cool slightly.

8. 8

   Add the mayonnaise to the skillet mixture, stir to combine, and set the filling aside.

9. 9

   Place a large piece of parchment paper on the work surface and sprinkle it with flour. Place the dough on the parchment and cut it into 8 equal pieces.

10. 10

    Roll each dough piece into a ball, then flatten each one into a 5-inch round.

11. 11

    Place 1 tablespoon of mixed cheese in the center of each dough round.

12. 12

    Top each round with about 2 tablespoons of the chicken mixture and 1½ teaspoons of pickles and onions.

13. 13

    Pull the edges of each dough round up and over the filling, then pinch the edges together to seal. If the dough tears, pinch it back together.

14. 14

    Arrange the filled dough balls seam-side down on a parchment-lined baking sheet.

15. 15

    Brush the dough balls with the beaten egg and sprinkle them with black and white sesame seeds.

16. 16

    Bake until lightly browned, about 15 minutes.

17. 17

    Broil for an additional minute to brown the tops further.

18. 18

    Serve the cheeseburger bombs with mustard for dipping, if using.

Notes

The ingredient list includes jalapeño, garlic, Cajun seasoning, and ketchup, but the supplied method does not specify when to add them. The method also refers to pickles and onions without listing quantities; these have been retained as unquantified ingredients. No specific amount of kneading water, sesame seeds, mustard, or cooking spray is provided.

Nutrition per serving

• main
• appetizer
• baked
• savory
• American
• party food
• handheld