Cheeseburger Dough Balls
These Cheeseburger Dough Balls are genuinely one of the most crowd-pleasing things we make, and we find ourselves coming back to them every time we need something that'll disappear within minutes at a party. Imagine soft, pillowy dough balls stuffed with all the classic cheeseburger flavours you love, but completely plant-based and honestly better than anything you'd get from a drive-through. The dough is fluffy and golden on the outside, and inside you get that melty, savoury, cheesy filling that just hits every time. They take about 55 minutes and they are absolutely worth every second. Make these tonight and watch people lose their minds.
Before You Start
- Preheat oven to 175°C
- Large bowl
- Large baking tray
- Small pan
- Large pan
- Potato masher
- Damp cloth
- Allow dough to rise for about 1 hour until doubled in size
Ingredients
- 1 tsp quick yeast
- 1 tsp sugar
- 2 tbsp olive oil
- 400g strong white flour
- ½ tsp sea salt
- 325ml lukewarm water
- 1 tbsp olive oil
- 1 red onion
- 1 tbsp oil
- 1 tsp garlic powder
- 1 tsp salt
- 1 tsp pepper
- 6 plant-based sausages
- plant-based cheese - grated
- sesame seeds
- olive oil to brush
Method
To make the dough
- Add the flour and salt to a large bowl and mix well. Mix the yeast, sugar, olive oil with the lukewarm water and leave for a minute or so
- Create a hole in the middle of the flour and gradually add the liquid until you have a dough
- Tip the dough onto a floured chopping board. Knead for a few minutes until the dough is springy
- Transfer back to the bowl and cover with a damp cloth for about an hour. The dough should have doubled in size
- Transfer back onto the floured chopping board and knead again to knock back
- Divide the dough in half then half again until you get 18 small pieces of dough
To make the onions
- Add the olive oil and red onion to a small pan cook on a low heat for 20 minutes until soft and caramelised
To make the burgers
- Microwave the veggie sausages for 2 minutes and allow to cool
- Add them to a large bowl with the garlic powder, salt and pepper. Mash together to form a mixture
- Take small amounts of the mixture and use your hands to form into mini patties
- Add all the burgers to a large pan with the oil. Fry on a medium heat for 2 minutes on each side, then set aside
To make the cheese burger dough balls
- Form the dough into a small circle. Firstly add a small piece of cheese, then a little fried onion, then the mini burger and another slice of cheese
- Fold in the corners of the dough and squeeze together to seal
- Transfer to a baking tray with a little olive oil in the bottom
- Continue the process until all 18 are formed and in the baking tray and are nestled close to each other
- Brush a little olive oil over the top then sprinkle with sesame seeds
Cook and serve
- Bake at 175℃ for 25 minutes until cooked and golden on top
- Allow to cool a little then dip into ketchup
Tips & Variations
- Don't skip the prove: We know it's tempting to rush ahead, but giving the dough a full hour to rise is what makes these light and fluffy rather than heavy. Cover the bowl with a damp cloth and just leave it alone.
- Make the filling punchier: Henry always adds a little extra smoked paprika and a tiny splash of mustard to the filling. It gives it that proper cheeseburger depth that makes people ask what's in them.
- Serve with a dipping sauce: We find these work really well with a simple vegan burger sauce on the side, just mayo, ketchup, a bit of pickle brine and a pinch of onion powder. Honestly transforms them.
Why This Works
The trick here is getting your dough to properly double during the prove. Don't rush it. That hour of resting is what gives you that light, airy texture inside rather than something dense and bready. What really makes these sing is the contrast between the soft dough and that punchy, well-seasoned filling, so don't hold back on the seasoning when you're making the burger mix.