Ingredients:

  • 1 cup (240ml) lukewarm water (105-115°F/40-46°C)
  • 2 ¼ teaspoons (7g) active dry yeast (1 packet)
  • 1 tablespoon (12.5g) granulated sugar
  • 2 ½ cups (300g) all-purpose flour, plus more for dusting
  • 1 teaspoon (6g) salt
  • 2 tablespoons (30ml) olive oil
  • 2 cloves garlic, minced
  • 1/4 cup (25g) grated Parmesan cheese
  • 2 tablespoons (30g) melted unsalted butter, for brushing
  • 1 teaspoon (3g) dried Italian herbs
  • 1 pound (450g) ground beef (80/20 blend recommended)
  • 1 teaspoon (6g) kosher salt
  • ½ teaspoon (2g) black pepper
  • 1 teaspoon (3g) garlic powder
  • ½ teaspoon (1g) onion powder
  • 1 cup (115g) shredded cheddar cheese (or your favorite cheese)
  • Optional: Pickles, finely chopped
  • Optional: Crispy bacon, crumbled
  • Optional: Caramelized onions

Instructions:

  1. Combine warm water, yeast, and sugar in a bowl. Let stand until foamy (5-10 minutes).
  2. In a large bowl, combine flour, salt, minced garlic, and Parmesan cheese. Add the yeast mixture and olive oil. Mix until a shaggy dough forms.
  3. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, until smooth and elastic. Alternatively, use a stand mixer with a dough hook.
  4. Place the dough in a lightly oiled bowl, turning to coat. Cover and let rise in a warm place until doubled in size (about 1 hour).
  5. While the dough is rising, cook the ground beef in a skillet over medium-high heat. Season with salt, pepper, garlic powder, and onion powder. Drain off any excess grease. Stir in the cheese until melted. Add optional ingredients like pickles and bacon.
  6. Punch down the dough and divide it into 12 equal portions. Roll each portion into a circle. Place a spoonful of the burger filling in the center of each circle. Bring the edges of the dough up and pinch to seal, forming a ball.
  7. Place the assembled bombs, seam-side down, on a baking sheet lined with parchment paper. Cover and let rise for another 20 minutes.
  8. Preheat oven to 375°F (190°C). Brush the bombs with melted butter and sprinkle with dried Italian herbs. Bake for 20-25 minutes, or until golden brown.
  9. Let the bombs cool slightly on the baking sheet before serving.