Dill Pickle Cheeseburger Mozzarella

When my cravings land somewhere between a cheeseburger, cheesy bread, and anything tangy with dill, these stuffed mozzarella bombs are the answer. Packed with a melty core, juicy beef, bursts of dill pickle, and a crispy crust, they are built for party platters or cozy game night snacks. Each bite is a happy clash of cheeseburger flavor and gooey cheese wrapped up in golden breading.

I made these the first time for my nephew’s birthday—now even the grownups jostle for them before the kids can get a second helping.

Ingredients

• Mozzarella sticks: give you maximum cheese pull inside each bomb, look for ones with a creamy texture
• Ground beef: makes every bite tasty and hearty, choose good quality beef with enough fat to stay juicy
• Turkey bacon: offers smoky notes with less grease, pick ones with real smoke flavor
• Shredded cheddar cheese: gives an extra sharp cheeseburger edge, go for bold aged cheddar
• Finely chopped dill pickles: brighten the filling up, choose crisp cold pickles
• Dill pickle juice: provides a punchy tang, use the liquid from your favorite jar
• Refrigerated biscuit dough: keeps things easy, look for flaky or buttermilk style
• Panko breadcrumbs: give each bomb a super crunchy coat, Japanese-style panko stays crispier
• Dried dill and garlic powder: for warmth and herbal finish, check for freshness in your dried spices
• Melted butter: helps the coating brown and stick, use real butter for best flavor
• Optional fresh herbs as garnish: make these look party-worthy

Instructions

Prep the Oven and Tray:

Preheat oven to 375 degrees Fahrenheit or 190 degrees Celsius. Place parchment paper on your baking sheet so nothing sticks and you get easy cleanup.

Shape the Dough:

Take your biscuit dough and flatten each into a disc about three inches wide. This helps hold plenty of filling inside without bursting.

Build the Filling:

Mix cooked ground beef with crumbled turkey bacon, cheddar cheese, chopped pickles and a splash of dill pickle juice. Combining these while the beef is still warm helps the flavors blend.

Assemble the Bombs:

Spoon a bit of the beef mixture onto the center of each dough round. Add one mozzarella stick piece on top. Bring up the dough edges and pinch firmly to seal using a dab of beaten egg if needed. Roll them gently into smooth balls.

Coat the Bombs:

Stir panko breadcrumbs, garlic powder and dried dill together in a bowl. Brush each dough ball all over with melted butter then roll them in the breadcrumb mixture so every side is covered.

Bake or Air Fry:

Arrange the bombs on your lined tray. Bake for thirteen to sixteen minutes until golden brown and breadcrumbs are crisping on edges. For air fryer magic, cook at 375 degrees Fahrenheit for eight to ten minutes shaking the basket halfway through.

Cool and Garnish:

Let the bombs cool for five minutes so cheese can set a little without burning fingers. Sprinkle with chopped dill or parsley if you like.

Serve and Dip:

Pile onto a platter and pair them with your favorite dipping sauces like ranch, spicy ketchup or more dill pickle juice.

Crisp tart pickles are what make these something special for me. My favorite batch was made with homemade garlic dills passed down from my grandma—I still think of her every time I open a new jar for this recipe.

Storage and Leftover Tips

Once cooled these mozzarella bombs can be placed in a container lined with paper towels to keep them from losing their crunch. Reheat them briefly in a toaster oven or air fryer so the cheese melts again but the breading does not get soggy. If making for a crowd you can prep the bombs ahead and bake just before guests arrive.

Easy Ingredient Swaps

If you do not have biscuit dough pizza dough or even crescent rolls work as a blanket for the filling. Vegetarian friends can skip the beef and turkey bacon and double the cheese and pickles or use a well-seasoned veggie meat. Monterey Jack can be used for a milder cheese pull if you prefer.

Perfect Ways to Serve This

For parties offer them hot with a trio of dips like chipotle mayo honey mustard and tangy barbecue. For a fun family dinner pair with a big salad and sweet potato fries to round out the meal. They also work in lunchboxes still tasty at room temperature though the cheese will not be as melty.

These cheesy, party-ready bombs are filled with surprise and flavor in every layer—serve hot and watch them disappear. Bring out sauces for dipping to make them even more fun!

Recipe Q&A

→ Can I use regular bacon instead of turkey bacon?

Yes, regular bacon works well and will add a richer, smoky flavor to the filling.

→ What dipping sauces pair best with these bombs?

Try ranch, honey mustard, spicy ketchup, or a creamy garlic sauce to complement the flavors.

→ Can I prepare these ahead of time?

Yes, assemble the bombs, refrigerate, then bake right before serving for best texture and freshness.

→ Are there air fryer instructions?

Yes, air fry at 375°F for 8-10 minutes, shaking halfway through, until golden and crispy.

→ How do I keep the cheese from leaking out?

Thoroughly seal the biscuit dough edges around the filling to prevent cheese from escaping.