Description
These Cheeseburger Skulls are soft, golden skull-shaped buns filled with juicy beef and melted cheese — a hauntingly delicious twist on the classic cheeseburger. Perfect for Halloween parties, family dinners, or any night you want to serve up spooky fun!
Ingredients
Scale
For the Dough:
- 5 tablespoons (56 g) salted butter, softened
- 3½ cups (420 g) all-purpose flour
- 1 large egg
- ¼ cup (50 g) granulated sugar
- 1 teaspoon salt
- 1 tablespoon (9 g) instant yeast
- ¾ cup (170 g) lukewarm water (100–110°F)
For the Filling:
- 32 ounces (2 lbs) ground beef (80/20 blend recommended)
- Salt and pepper, to taste
- 1 tablespoon butter, lard, or vegetable oil
For Assembly:
- 8 slices cheese (American, Cheddar, Havarti, or your favorite melting cheese)
- Optional toppings: tomato slices, lettuce, pickles, ketchup, mustard, mayonnaise, onions
Instructions
- Make the Dough:
In a large bowl or stand mixer, combine flour, sugar, salt, and yeast. Add softened butter, egg, and lukewarm water. Mix on medium speed until a soft dough forms. Knead for 5–7 minutes until smooth and elastic. - Let It Rise:
Cover the dough with a clean towel and let it rise in a warm place for 1 hour, or until doubled in size. Meanwhile, prepare the burger filling. - Cook the Beef Filling:
In a large skillet over medium-high heat, melt 1 tablespoon of butter or oil. Add the ground beef and season with salt and pepper. Cook until browned and crumbly, about 6–8 minutes. Drain excess fat and let the mixture cool slightly. - Prepare the Skull Molds:
Preheat oven to 375°F (190°C). Grease your skull molds generously with butter or nonstick spray, making sure to coat all the crevices so the skull details stay intact after baking. - Shape and Fill the Skulls:
Divide the dough into 8 equal portions. Roll each into a ball, then flatten into a circle large enough to line one skull cavity. Press the dough into the mold, leaving some overhang around the edges.Add a spoonful of cooked beef into the center, top with a slice of cheese (folded to fit), and add optional toppings if desired (pickles or onions work great). - Seal and Cover:
Fold the overhanging dough over the filling and pinch to seal. You want the seam tight so the filling stays inside. - Bake:
Bake for 20–25 minutes, or until golden brown on top and firm to the touch. - Cool and Unmold:
Let the skulls cool in the pan for 5–10 minutes, then carefully remove. Serve warm, with ketchup or special sauce for “blood.”
Notes
Active time: 45 minutes
Rise time: 1 hour
Baking time: 25 minutes
Total: ~2 hours
You can prepare the dough earlier in the day and refrigerate it after the first rise. Let it come to room temperature before shaping.