Makes: 12 burger bombs (4 servings)
Prep: 20 minutes | Bake: 20–25 minutes
Oven: 400°F (200°C)
Ingredients
- 1 lb (450 g) 90% lean ground beef
- 4 oz (113 g) cream cheese, softened
- 4 oz (113 g) cheddar cheese, cut into 12 small cubes
- ¼ cup finely diced yellow onion
- 1 tbsp Worcestershire sauce
- 1 tbsp Dijon mustard
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp smoked paprika
- ½ tsp salt
- ¼ tsp black pepper
Optional topping:
- 1 tbsp sesame seeds
- 1 tbsp chopped fresh parsley
Optional burger dipping sauce:
- ¼ cup mayonnaise
- 1 tbsp sugar-free ketchup
- 1 tsp Dijon mustard
- 1 tbsp finely chopped dill pickles
Directions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Prepare the filling: Stir the softened cream cheese until smooth.
- Make the beef mixture: Combine ground beef, onion, Worcestershire sauce, Dijon mustard, garlic powder, onion powder, smoked paprika, salt, and pepper. Mix gently—don’t overwork the meat.
- Divide the beef mixture into 12 equal portions. Flatten each into a small round, roughly 3 inches wide.
- Fill: Put about 1 teaspoon of cream cheese and one cheddar cube in the center of each round.
- Seal: Fold the beef completely around the cheese and pinch the seams closed. Gently roll into a ball.
- Arrange seam-side down on the prepared baking sheet. Sprinkle with sesame seeds if using.
- Bake for 20–25 minutes, until browned and the beef reaches 160°F (71°C) internally.
- Rest for 5 minutes before serving.
- Make the sauce: Mix mayonnaise, sugar-free ketchup, Dijon mustard, and chopped pickles. Serve alongside the warm burger bombs.
