Cheeseburger Bombs, Big Mac in a Bun Recipe

Cheeseburger bombs are exactly that! A different take on the classic burger.

We all love burgers, I am sure. Sweet enriched and super soft buns filled with beef, tomatoes, pickles, cheese, and burger sauce. And of course, as always, you can fill them with whatever you like too.

To be honest I saw this on YouTube and decided to try my hand at it. See, I also go out and look for recipes here. And this one is definitely a keeper.

I have simplified the method, so these buns are extra simple and easy to make.

This recipe makes 6 large burgers. Two are more than enough for one person, but I must admit that I demolished 3 like it was nothing ha-ha! You can divide the dough into more smaller pieces if you like or simply multiply the amount of ingredients to make more.

Watch the video down below for detailed instructions.


For the dough

400g (14.1oz) strong white bread flour

6g (0.21oz) instant dry yeast or 7.2g (0.25oz) active dry yeast or 18g (0.63oz) fresh yeast

8g (0.28oz) salt

20g (0.7oz) sugar

30g (1oz) soft butter

1 egg, around 50g (1.75oz). You want the egg and milk to be a total of 230g (8.1oz).

180g (6.35oz) cold milk. Kneading dough by hand warms it up a lot*

*To learn more about dough temperature control click here.


1 egg yolk mixed with 1 teaspoon of milk for glazing

Sesame seeds to sprinkle


For the filling –

400g (14.1oz) minced beef

1 onion, chopped

6 garlic cloves, chopped

10g (0.35oz) Worcestershire sauce

Salt & pepper to season

*Mix all ingredients together ready for cooking.


To assemble the burgers –



Deseeded, diced tomatoes

Burger sauce: 60g (2oz) mayonnaise, 30g (1oz) ketchup, 30g (1oz) mustard.


  1. In a bowl combine the milk, yeast, salt, sugar, egg & butter. Mix well to dissolve any large salt & sugar crystals and to hydrate the yeast. Add the flour and mix to a dough.
  2. Tip the dough out on your table and knead for around 6 minutes. *Desired dough temperature 26C (79F). If your dough is warmer, then it will ferment more rapidly. If it is cooler, then it will take longer. Adjust proofing time accordingly.
  3. Cover & ferment for around 2 hours or until almost doubled in size.
  4. Cook the beef while the dough is proofing. Add it to a smoking hot pan with oil. Spread it out, but do not stir it. You want the beef to brown and caramelize properly. Stirring it will cool the pan down and you will end up with a stew. Cook the beef on high heat for around 5 minutes. Once it has coloured well stir it and break it up a little bit. Keep cooking on high heat and stirring occasionally for another 5 – 8 minutes or until well browned and cooked through. Put it in a bowl and leave to cool down.
  5. Divide the dough into 6 equal pieces & pre-shape into balls.
  6. Cover & rest for 30 minutes.
  7. Flatted the dough balls making sure the middle is thicker and the edges are thin. Fill with the various fillings and seal up. Do not add too much filling as it will be difficult to seal up the buns. Make sure to pinch the seams shut so they do not come undone.
  8. Place the buns on a non-stick paper lined baking tray leaving enough space between them. Cover & ferment for around 1 hour or until visibly puffed up. During this time preheat your oven to 160C (320F) with the fan on.
  9. Brush the buns with the egg yolk & milk glaze. Sprinkle with sesame seeds.
  10. Bake for around 35 minutes.


Enjoy whilst warm and fresh!


Keep in mind that the conditions in each kitchen are different, so fermentation times may vary for you. It is up to the baker to control the bread and react accordingly.

Your oven may be different too, so your baking time may vary.

Watch the video here

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