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

Ingredient Substitutions

• Instead of Bread flour: All‑purpose flour
• Instead of Sugar: Honey (use less)
• Instead of Instant dry yeast: Fresh yeast (double amount)
• Instead of Warm milk: Plant‑based milk
• Instead of Butter: Margarine, Vegetable oil (reduce amount)
• Instead of Tomatoes: Canned diced tomatoes (drained)
• Instead of Onion: Shallots
• Instead of Cooking oil: Olive oil
• Instead of Ground beef: Ground turkey, Ground chicken
• Instead of Cooking wine: Apple cider vinegar (half amount)
• Instead of Soy sauce: Tamari
• Instead of Minced garlic: Garlic powder (¼ tsp)
• Instead of Mayonnaise: Greek yogurt
• Instead of Mustard: Honey mustard
• Instead of Ketchup: Tomato paste diluted
• Instead of Cheddar cheese: American cheese, Swiss cheese
• Instead of Pickles: Bread & butter pickles
• Instead of Egg yolk: Milk wash
• Instead of Milk (for egg wash): Water
• Instead of Sesame seeds: Poppy seeds

Equipment Needed

• Large mixing bowl
• Hand kneader or stand mixer with dough hook
• Kitchen scale
• Measuring spoons and cups
• Plastic wrap or damp kitchen towel
• Skillet or frying pan
• Spatula or wooden spoon
• Knife
• Cutting board
• Small bowl (for sauce)
• Pastry brush
• Baking sheet or oven pan
• Oven

Critical Steps — Do Not Skip

• Adding butter after the milk so it does not kill the yeast.
• First fermentation until the dough doubles in size.
• Drying the beef mixture at the end of cooking to avoid soggy buns.
• Sealing the dough edges tightly to keep the filling inside.
• Second proof for a soft, airy crumb.
• Baking at the correct temperature for a golden crust.

Chef Tips from the Video

• For extra flavor, add a pinch of smoked paprika to the beef mixture.
• Swap cheddar for pepper jack for a spicy kick.
• Brush the buns with melted butter right after baking for a glossy finish.

Troubleshooting

Storage

Refrigerator: Place in an airtight container for up to 3 days.

Freezer: Wrap each bun individually in plastic wrap, then freeze in a zip‑lock bag for up to 2 months.

Room temperature: Can sit at room temperature for up to 1 day if covered.

Make-Ahead Tips

• The dough can be prepared a day ahead and kept refrigerated after the first rise; bring to room temperature before shaping.
• Burger sauce can be mixed and stored in the fridge for up to 5 days.
• Cooked beef filling freezes well; reheat before assembling.