I’m excited to present these Big Mac Cheeseburger Bombs: soft dough filled with seasoned beef, cheese, pickles, lettuce, and that signature Big Mac sauce—everything you love in a bite-sized comfort food.

Why You’ll Love This Recipe

I fell in love with this recipe because it captures the iconic Big Mac flavor in a fun, handheld form. The seasoned beef and tangy sauce tucked inside a soft dough creates a flavor-packed experience that’s perfect for parties, game nights, or casual family dinners.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Dough (homemade or store-bought)—a soft, yeasty dough that puffs up perfectly
Ground beef—seasoned with salt, pepper, onion powder, and garlic powder
Shredded cheddar cheese—melts into every bite
Dill pickle slices—adds that crisp, tangy crunch
Shredded lettuce—freshens up the rich filling
Big Mac-style sauce—a creamy, savory blend of mayo, mustard, ketchup, sweet pickle relish, and spices

Directions

Preheat oven to 375°F (190°C).
In a skillet, brown the ground beef and season it with salt, pepper, onion powder, and garlic powder. Drain excess fat.
Roll out dough and cut into squares (about 3–4 inches).
Spoon a bit of seasoned beef onto each dough square.
Top with shredded cheese and a couple of pickle slices.
Pinch the dough edges to seal the filling inside a ball.
Place bombs seam-side down on a baking sheet lined with parchment paper.
Bake for 15–18 minutes, until golden brown.
While still warm, shake bombs in a bag with shredded lettuce so it clings all around.
Serve with Big Mac-style sauce on the side for dipping.

Servings and timing

These Big Mac Cheeseburger Bombs make about 12–16 pieces, depending on dough size.

Prep time: 20 minutes
Bake time: 15–18 minutes
Total time: 35–40 minutes
Each batch serves 4–6 people as an appetizer or light meal.

Variations

Cheese blend: Try a combination of mozzarella and American cheese for extra meltiness.
Protein swap: Use ground turkey or chicken for a lighter version.
Spice it up: Add diced jalapeños or a dash of cayenne to the beef.
Sauce twist: Mix in some sriracha or hot sauce into the Big Mac sauce for a spicy kick.

Storage/reheating

Store cooled cheeseburger bombs in an airtight container in the refrigerator for up to 3 days.
Freeze cooled bombs on a baking sheet until firm, then transfer to a freezer bag for up to 2 months.
Reheat: Warm in a 350°F (175°C) oven for 8–10 minutes if refrigerated, or 15–18 minutes from frozen (cover with foil the first half to prevent over-browning).

FAQs

What kind of dough works best?

I’ve used both homemade yeasted dough and refrigerated biscuit or pizza dough. The key is to have a soft, pliable dough that seals well and puffs up in the oven.

Can I make these ahead of time?

Yes! I prepare and seal them, then freeze on a baking sheet. Once firm, I bag them and bake directly from frozen, adding a few extra minutes to the bake time.

How do I keep them from getting soggy?

I make sure to drain excess fat from the cooked beef and let it cool slightly before filling the dough. That helps keep the bombs crisp and not soggy inside.

Can I add other toppings?

Absolutely. I sometimes sprinkle diced onions, bacon bits, or even dip in extra sauce like garlic aioli or barbecue sauce for a twist.

Are these kid-friendly?

They’re definitely a hit with kids. To make them more kid-friendly, I reduce strong spices, chop pickles finely, and serve sauce on the side so they can dip as much as they like.

Conclusion

These Big Mac Cheeseburger Bombs bring all the flavors of the classic burger into a fun, bite-sized snack that’s easy to make and perfect for sharing. I love how customizable they are, and how they turn a beloved fast-food favorite into something homemade and shareable. Give this recipe a try—you’ll be hooked on the first cheesy, saucy bite!