Sloppy Joe Cheeseburger Buns are soft, pillowy homemade dough pockets stuffed with spiced ground beef, melted cheese, and burger sauce. The standout trait is the contrast between tender dough and savory, saucy filling—all baked until golden in a single batch.
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In a large bowl, combine the lukewarm milk, honey, and yeast. Stir well and let the mixture rest for 5 minutes.
Add the egg and butter and mix well. Then, add the flour and salt.
Knead the dough for 10-12 minutes until smooth. Cover the bowl and let the dough rise in a warm spot for 1 hour, or until doubled in size.
While the dough rises, prepare the filling. Heat the olive oil in a skillet over medium-high heat. Add the ground beef, salt, paprika, garlic powder, onion powder, cayenne pepper, and black pepper.
Cook for 7-8 minutes, breaking up the meat, until browned and cooked through.
Add the ketchup and stir until well combined. Set aside and let the filling cool completely.
Once risen, deflate the dough and divide it into 9 equal pieces. Shape each piece into a ball.
On a floured surface, roll each dough ball into a round sheet.
Place a slice of cheese in the center of each disc, then top with a portion of the beef filling, a spoonful of burger sauce, and another slice of cheese.
Fold the dough inwards over the filling to create a square pocket and pinch the seams tightly closed.
Place the buns seam-side down on a baking sheet lined with parchment paper.
Brush the tops with the beaten egg and sprinkle with sesame seeds. Let the buns rise for another 30 minutes.
Bake in a preheated oven at 200°C (400°F) for 12-18 minutes, or until golden brown.
Store cooled buns in an airtight container for up to 3 days; reheat wrapped in foil at 160°C (320°F) for 8–10 minutes. Freeze unbaked buns for up to 3 weeks; bake from frozen, adding 5–8 minutes to the time.
stand mixer (optional but helpful for kneading 10–12 minutes) · instant-read thermometer (optional, for verifying beef is cooked through)
Yes. Prepare the dough through step 3, then refrigerate for up to 8 hours. Let it come to room temperature before filling and shaping.
Cool the beef filling completely before assembling, pinch the seams tightly closed, and place buns seam-side down on the baking sheet.
Yes. Freeze unbaked buns on a baking sheet, then transfer to a freezer bag for up to 3 weeks. Bake from frozen, adding 5–8 minutes to the bake time.
Use cheddar, provolone, or any melting cheese. Sliced cheese works best for even melting within the filling.
Bake at 200°C (400°F) for 12–18 minutes until the tops are golden brown and the seams are sealed.
