Cheesy Stuffed Meat Buns

4.88 from 31 votes

These meat buns have all of the components of a cheeseburger, but are much easier for little kids to eat! Plus: They store well in the fridge and freezer so can be made ahead of time.

Prep Time1 15

Cook Time28

Total Time1 43

Course: Dinner

Cuisine: American

Servings:

Calories: 359kcal

Author: Amy Palanjian

Equipment

Ingredients

2¼ teaspoons instant yeast
1 teaspoon sugar (or honey)
2 cups all purpose flour
1 cup whole wheat flour
1 egg
½ teaspoon salt
1 tablespoon olive oil
½ pound ground beef
1 teaspoon oregano
½ teaspoon onion powder
1½ cups shredded cheddar cheese

Instructions

Stir the yeast and sugar into 1 cup warm water. Let sit for 5 minutes or until puffy.
Add the flours, salt, egg, and water-yeast mixture to the bowl of a stand mixer fitted with a dough hook. Mix on medium-low for 10 minutes. Remove dough hook. Cover with a clean towel and let rise for 1-2 hours or until about doubled in size. It should look puffy.
Heat the olive oil in a medium skillet. Add the beef and stir to break. Sprinkle with a little salt, add the spices cook for 8-10 minutes or until fully cooked through. Remove from heat.
Divide the dough into 8 even sections. (I use a paring knife to cut it in half, then in half again and again, to make a pinwheel shape with 8 even triangles.)
Working with 1 piece of dough at a time, coating with flour as needed if sticky, flatten into a disc that's about 6 inches wide. (It doesn't need to be precise!)
Place 2 heaping tablespoons each of cooked meat and cheese into the center and fold in the dough to enclose the fillings. The seams should press and hold together with slightly pressure and a little gentle pressing.
Place roll onto a parchment-lined baking sheet and repeat to make all 8 buns. Set aside and cover with a towel while the oven preheats.
Preheat the oven to 400 degrees F. Bake the buns for 20-22 minutes or until firm to the touch. Let cool slightly and serve warm.

Notes

To store: Let cool fully and store in an airtight container in the fridge for up to 5 days. Reheat for about 30-45 seconds in the microwave or about 6 minutes in a 375 degree F oven. Freeze fully cooled meat buns in a zip top freezer bag for up to 3 months. Reheat in a 375 degree F oven for 8-10 minutes or until warmed through.
Egg-Free: Omit the egg and add 1-2 tablespoons additional water.
Dairy-Free: Use dairy-free shredded cheese.
Shortcut Dough: Use pizza dough in place of homemade dough.
Poke the top of each bun with a fork to allow steam to escape and minimize the amount of cheese that leaks out.
Add some finely chopped baby spinach, kale, or steamed broccoli florets to add a veggie into the mix.
Try not to overfill the buns to ensure that they hold together.
Cook the ground beef up to 3 days ahead and store in an airtight container in the fridge if desired.

Nutrition