Cheeseburger Bombs

Ingredients

• 180 g Bread flour (All‑purpose or bread flour)
• 3 g Salt (for dough) (About 1 tsp)
• 25 g Sugar (Granulated)
• 4 g Instant dry yeast (Active dry or instant yeast)
• 120 ml Warm milk (Around 35‑40°C)
• 35 g Butter (Room temperature, cut into pieces)
• 90 g Tomatoes (Finely diced)
• 1/2 medium Onion (Finely chopped)
• 3 tbsp Cooking oil (Vegetable or canola oil)
• 100 g Ground beef (80 % lean)
• 1 tbsp Cooking wine (Dry sherry or mirin)
• 1 tbsp Soy sauce
• 0.5 tsp Minced garlic
• to taste Black pepper (Freshly ground)
• 1.5 tbsp Mayonnaise
• 0.7 tbsp Mustard (Yellow or Dijon)
• 0.7 tbsp Ketchup
• 60 g Cheddar cheese (Sliced or shredded, 1 slice per bun)
• 2 small Pickles (Thinly sliced)
• 1 Egg yolk (For egg wash (optional))
• 3 tbsp Milk (for egg wash)
• 1 tsp Sesame seeds (For topping)
• as needed Extra flour (For dusting work surface)

Instructions

1. Gather and measure all ingredients

   Weigh the flour, salt, sugar, and yeast. Measure milk, butter, and all sauce components. Chop tomatoes and half an onion.

   Time: PT5M

2. Make the dough

   In the mixing bowl combine flour, salt, sugar, and instant yeast. Add warm milk and mix until the dry powder disappears. Add the softened butter and knead with the hand kneader (or by hand) for 2‑3 minutes until the dough becomes smooth and slightly sticky.

   Time: PT10M

3. First fermentation

   Cover the bowl with plastic wrap or a damp towel and place it in a warm spot (30‑35 °C). Let the dough rise until it doubles in size, about 60 minutes.

   Time: PT60M

   Temperature: 30-35°C

4. Prepare the burger filling

   Heat 3 tbsp oil in a skillet over medium heat. Add the chopped onion and sauté until translucent. Add ground beef, cooking wine, soy sauce, minced garlic, black pepper, and a pinch of salt. Cook, breaking the meat apart, until the moisture evaporates and the beef is browned. Stir in the prepared burger sauce (mayonnaise, mustard, ketchup) and finally fold in the diced tomatoes and sliced pickles.

   Time: PT10M

5. Shape the buns

   Punch down the risen dough, turn it onto a lightly floured surface and divide it into 6 equal pieces (≈60 g each). Roll each piece into a ball, cover to prevent drying. Lightly flatten each ball with a palm or a dough pusher, leaving the edges thinner than the centre.

   Time: PT15M

6. Add filling and seal

   Place a small spoonful of the beef‑tomato mixture, a slice of cheddar cheese, and a piece of pickle onto the centre of each flattened dough piece. Fold the edges over the filling and pinch the seams to seal, smoothing any wrinkles with your fingers.

   Time: PT5M

7. Second proof

   Arrange the sealed buns on a parchment‑lined baking sheet, spacing them a few centimeters apart. Cover loosely with a clean kitchen towel and let them rest for 20‑30 minutes until they puff up slightly.

   Time: PT25M

8. Egg wash and sesame topping

   Whisk the egg yolk with 3 tbsp milk. Brush the tops of the buns with the wash, then sprinkle sesame seeds evenly.

   Time: PT5M

9. Bake

   Pre‑heat the oven to 180 °C (356 °F). Bake the buns for 10‑15 minutes, or until the tops are golden brown and the interior feels soft to the touch.

   Time: PT12M

   Temperature: 180°C

10. Cool and serve

    Remove the buns from the oven, transfer to a wire rack and let them cool for about 10 minutes before serving. Enjoy the fluffy interior that reveals a cheesy, beefy surprise inside.

    Time: PT10M

Nutrition Facts

Calories

360

Protein

30g

Carbohydrates

20g

Fat

10g

Fiber

2g