Real Recipes From Real Home Cooks ®

cheeseburger stuffed buns

Recipe by
Chrissy Hackley
Vestal, NY

We love these delicious cheeseburger stuffed buns! So good fresh out of the oven, reheated later, or reheated after freezing! Everyone asks me to make this all the time!

yield 18 serving(s)
prep time 1 Hr 5 Min
cook time 25 Min
method Bake

Ingredients For cheeseburger stuffed buns

  • 1 Tbsp
  • 1/4 c
  • 1/4 c
  • 3/4 c
    warm milk
  • 1/2 c
    warm water
  • 1 lg
  • 1 tsp
  • 4-5 c
    all purpose flour
  • 1 1/2 lb
    lean ground beef
  • 1 sm
    onion, chopped
  • 1/2 c
    hamburger dill pickle slices, chopped
  • 2 Tbsp
    juice from the dill pickles
  • 1 tsp
    seasoning salt
  • 1 tsp
    black pepper
  • 1 Tbsp
    worcestershire sauce
  • 1/3 c
    yellow mustard
  • 1/3 c
  • 1/3 c
  • 9 slice
    american cheese singles
  • 1 lg
  • 1 Tbsp
  • 2 Tbsp
    sesame seeds, toasted or not, optional

How To Make cheeseburger stuffed buns

  • 1
    For dough,in a stand mixer combine yeast, water, milk, sugar, and egg. Add salt and 4 cups of flour. Using dough hook, mix on medium speed until a dough starts to form. Stop mixer and scrapes sides down. Turn mixer on to slowest speed and let mix for 8 minutes. If dough seems too sticky add more flour 1/2 cup at a time.
  • 2
    Turn dough out into a greased bowl. Turn dough to coat in grease. Place a clean towel on bowl and let rise 30 minutes.
  • Prepared beef filling
    While dough is rising, prepare filling. Cook ground beef with onion, salt, pepper and worcestershire sauce until no longer pink amd onion is soft. Drain really well. Pour into a medium mixing bowl. Add the pickles, pickle juice, and condiments. Stir well to combine. Taste the filling and adjust seasoning as you would like, ie more salt or pepper or a bit more of any of the condiments. Place in fridge to cool while dough is rising
  • 4
    At this time, take the cheese slices and tear into 1/4's. Set aside
  • 18 balls of dough
    Punch down dough. Turn onto a floured surface. Divide into 18 pieces. I use a kitchen scale and it comes to about 2.25 ounces each. Roll each piece into a rough ball shape. Doesn't have to be perfect.
  • Dough circles stacked
    Next flatten each ball, one at a time, and roll to about a 5 inch circle, doesn't have to be perfect. I stack them up.
  • Dough circle with moistened edge and cheese placed in center
    Take one circle, moisten fingers in room temp water and moisten the edge of circle, not the center. Place 2 of the quarter pieces of cheese slices in center.
  • Meat filling placed in center of dough circle ontop of the cheese
    Scoop meat mixture into center of dough ontop of the cheese. I use medium cookie scoop for even distribution.
  • Sealed filled dough ball
    Carefully, not letting edges touch filling, bring up edges of dough and pinch together to seal. If edges touch filling it makes it harder to seal. If you struggle with not letting edges touch filling, scoop filling on first then place cheese slices ontop, then bring edges up over and seal.
  • Dough, filled, sealed, and on baking sheet
    Place seam side down on a large parchment lined baking sheet.
  • All the dough circles filled and sealed, with seam side down in parchment lined baking sheet
    Should be 3 across and 6 down. Cover with towel and let rise 20 minutes.
  • Buns after rising, brushed with egg wash and sprinkled with sesame seeds
    Beat in a small bowl with a fork 1 egg and 1 tbs water.. Before baking, brush with this egg wash. If you want, now sprinkle tops with sesame seeds.
  • Buns in oven
    Preheat oven to 400°F. Bake in preheated oven for 20-25 minutes or until golden brown.
  • Baked Cheeseburger Stuffed Buns
    Let rest 10 minutes before enjoying. Or you will burn the crap out of your mouth.
  • 15
    Can be frozen after completely cooled for up to 3 months. Store in refrigerator for up to 4 days.

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