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Gluten Free Cheeseburger Bombs
Gluten Free Cheeseburger Bombs are soft and chewy, ultra cheesy, and best served with homemade Special Sauce!
Servings 9
Calories 244kcal
Ingredients
- 1-1/4 cups tapioca flour sometimes labeled tapioca starch
- 1-1/2 teaspoons onion powder
- 1 teaspoon baking powder
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
- 3 oz shredded sharp cheddar cheese
- 3 oz shredded mozzarella cheese
- 1 cup cooked then cooled seasoned ground beef see notes
- 1/4 cup minced pickles optional, pickles dried with paper towels before mincing
- 2 large eggs whisked, see notes
- 1/4 cup butter melted then slightly cooled
- ketchup and mustard for serving, optional
For the Special Sauce:
- 1/2 cup mayonnaise
- 2 Tablespoons ketchup
- 2 Tablespoons minced dill pickles
- 1 Tablespoon dill pickle juice
- 1 Tablespoon minced white onion
Instructions
- Preheat the oven to 450 degrees then line a half sheet pan with parchment paper and set it aside.
- To a large mixing bowl, add the tapioca flour, onion powder, baking powder, pepper, and salt then stir with a fork to combine. Add the cheeses, cooled browned ground beef, and minced pickles, if using, then stir to combine. Add the eggs and butter then stir until the mixture is thoroughly combined - it will be very thick and slightly sticky, though it’ll become less sticky after resting for a minute or two.
- Use a 1/4 cup ice cream scoop, or 1/4 cup measuring cup sprayed with nonstick spray, to scoop the dough onto the prepared sheet pan. Press down on the tops to flatten them just slightly then bake for 10-12 minutes or until the bombs are golden brown all over, rotating the pan halfway through.
- Let the Cheeseburger Bombs cool on the sheet pan for 5 minutes then serve hot with Special Sauce and/or ketchup and mustard for dipping.
- For the Special Sauce: add the ingredients to a small bowl then stir to combine. Refrigerate until ready to serve - can be made up to 5 days ahead of time.
Notes
- Season the ground beef as you would if making regular burgers. I add salt, pepper, and Worcestershire sauce to the ground beef while it browns. You can use your favorite burger seasonings or seasoning blend.
- Place your eggs on the counter for 20 minutes to remove the chill prior to adding them to the recipe so they don’t cause the melted butter to harden. The recipe will still turn out if you aren’t able to do this, but it does make the batter easier to combine.
- How to store/reheat from the fridge: refrigerate the cooled, baked bombs in an airtight container for 4-5 days. Reheat in the microwave wrapped in a paper towel for 20-30 seconds or until warmed through.
- How to freeze (baked): place the cooled, baked bombs in the freezer on the sheet pan. Once frozen, transfer to a freezer bag then freeze for up to 3 months. To reheat, wrap a frozen bomb in a paper towel then microwave for 1 minute at 50% power followed by 15-20 seconds at full power.
- How to freeze (unbaked): after scooping the batter onto the half sheet pan, place the pan inside the freezer. Once frozen, transfer to a freezer bag then freeze for up to 3 months. Bake the frozen bombs at 400 degrees for 15-17 minutes. Note: this is a different temperature and baking time then baking the bombs fresh. Keep the bombs in the freezer while the oven preheats.
- Estimated nutritional information does not include Special Sauce.
Nutrition
Serving: 1g | Calories: 244kcal | Carbohydrates: 15g | Protein: 12g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 89mg | Sodium: 340mg | Potassium: 132mg | Fiber: 0.1g | Sugar: 0.2g | Vitamin A: 377IU | Vitamin C: 0.1mg | Calcium: 156mg | Iron: 1mg