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.

Ingredients

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 –

Cheese

Pickles

Deseeded, diced tomatoes

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

Method

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.

To be honest I had never tried making sliders. And I was pleasantly surprised with the result. Little sweet buns filled with a delicious filling. Couple of bites and they’re gone. Kind of made me feel like a giant.

The buns are the star in this dish for sure. Although I am biased because I love bread so much. But hear me out. The dough contains, milk powder for that extra creamy flavour. It has honey for sweetness which also gives the crust a beautiful golden-brown colour and lastly the buttermilk enriches the dough and gives it that slight tanginess.

A long slow fermentation contributes to the flavour too. If you are impatient, then you could use warmer buttermilk so that the buns rise quicker. Bread making is not about speed though. The best bakes take time.

This recipe makes 16 sliders which would easily be enough for 4 people. To make more simply multiply the amount of ingredients.

Watch the video down below for detailed instructions.

Ingredients

For the dough –

400g (14.1oz) strong white bread flour

6g (0.2oz) instant dry yeast or 7.2g (0.25oz) active dry yeast or 18g (0.63oz) fresh yeast

8g (0.3oz) salt

20g (0.7oz) honey

20g (0.7oz) milk powder. You can make the buns without this if you cannot get a hold of it.

30g (1oz) vegetable oil

1 whole egg, around 50g (1.75oz)

170g (6oz) buttermilk, cold from the fridge. You can swap this for a mix of 100g (3.5oz) milk + 70g (2.45oz) yogurt.

*To learn more about dough temperature control click here.

1 egg yolk mixed with 1 teaspoon of milk for glazing

Sesame seeds to sprinkle

40g (1.4oz) melted butter to brush after baking

For the beef –

500g (1.1lb) minced beef

1 onion, chopped

6 cloves garlic, chopped

10g (0.35oz) Worcestershire sauce

Salt & pepper

To assemble –

400g grated cheese. I used a mix of cheddar & mozzarella

30g parmesan

Sliced tomatoes

Gherkins

But of course, you can fill your buns with whatever you like!

Method

1. In a bowl combine the buttermilk, yeast, salt, milk powder, egg, oil & honey. Mix well to dissolve any large salt crystals and hydrate the yeast. Add the flour and mix to a dough.
2. Tip the dough out on your table and knead for around 6 – 7 minutes. *Desired dough temperature 25C (77F). 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 3 hours or until almost doubled in size.
4. Divide the dough into 16 equal pieces. Pre-shape them into balls.
5. Let the dough balls rest for 30 minutes.
6. Final shape into buns. Place on a non-stick paper lined tray.
7. Final proof for 2 – 2.5 hours. *During the final hour of fermentation preheat your oven to 160C (320F) fan on.
8. Cook the beef while you are waiting. In a hot pan add the beef and cook until browned. Add the onion, garlic, salt & pepper. Cook another 10 minutes on medium heat to soften the onions. Finish with the Worcestershire sauce.
9. Brush the buns with the egg yolk & milk glaze. Sprinkle with sesame seeds all over.
10. Bake for 30 – 35 minutes.
11. Let the buns cool down for 20 minutes.
12. Slice the buns in half. Sprinkle the bottom part with half of the cheese. Pop them in the oven to melt the cheese. You can turn the temperature up or place the buns closer to the heating element, so that the cheese melts quickly as we want to avoid drying the buns out.
13. Finish with the rest of the ingredients. Leave the cheese for last. Cover with the top part of the buns and brush with melted butter all over.
14. Pop them back in the oven for a few more minutes to melt the cheese & heat everything through.

Enjoy whilst fresh! Although I had some left over and they were still good the next day after I microwaved them ?

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, so the baking times may vary too.