3 slices bacon, diced
¼ cup onion, finely diced
1 pound ground beef, lean
½ teaspoon garlic powder
1 teaspoon Worcestershire sauce
Salt and pepper, to taste
1 tube biscuit dough, refrigerated (about 12 ounces)
8 dill pickle chips
1 small Roma tomato, thinly sliced
1 cup cheddar cheese, shredded
¼ cup ketchup
¼ cup yellow mustard
4 tablespoons butter, unsalted and melted
Preheat oven to 375 degrees.
In a large skillet over medium heat, cooked the bacon until crispy, and using a slotted spoon, transfer to a paper towel-lined plate until ready to use.
In the same skillet, cook the onion until translucent, and add in the ground beef, garlic powder, Worcestershire sauce, salt, and pepper. Stir to combine and cook until the beef is completely browned, about 5 minutes. Set aside to cool.
Flatten out each biscuit round to a quarter of an inch thick, and top with a spoonful of the cooked ground beef mixture, a pickle, ketchup, mustard, cooked bacon, tomato slice, and shredded cheese. Bring the edges together and seal to create a ball.
On a parchment lined sheet tray, place the burger bombs seam-side-down. Brush the tops of the dough with melted butter, and sprinkle with sesame seeds. Bake for 15 to 20 minutes, or until golden brown. Serve immediately.