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Mini Cheeseburger Stuffed Buns

Mini Cheeseburger Stuffed Buns combine soft, pillowy potato bread with juicy mini burger patties, melty cheese, and tangy pickles. Each bun is a self-contained cheeseburger, perfect for parties, snacks, or family dinners.
Print Recipe
Prep Time 1 hour 15 minutes
Cook Time 25 minutes
Total Time 1 hour 40 minutes
Servings 27

Ingredients
  

For the Dough

  • 1 lb russet potato peeled and cubed
  • 2 tbsp unsalted butter
  • 2 ¼ cups bread flour or all-purpose
  • 1 tbsp sugar
  • 2 tsp instant yeast
  • 1 tsp salt
  • 1 large egg
  • 1 beaten egg + 1 tbsp cream for brushing
  • 1 tbsp sesame seeds optional

For the Filling

  • 6 burger patties about 3 ½ oz each
  • 7 slices American cheese quartered
  • 27 pickle slices
  • Ketchup and mustard for serving

Instructions
 

Cook Potatoes

  • Boil potato cubes until tender, about 10 minutes. Drain and mash with butter. Measure 1 cup mashed potatoes.

Make Dough

  • Mix flour, sugar, yeast, and salt in a bowl. Add mashed potato, egg, and 5 tbsp reserved potato water. Knead until soft and tacky, 8–10 minutes. Cover and let rise until doubled, 30–40 minutes.

Prepare Burgers

  • Cut patties into 27 mini rounds using a biscuit cutter. Cook until desired doneness. Let cool.

Shape Dough

  • Punch down risen dough. Cut into 27 equal pieces. Roll into balls and rest 15 minutes.

Fill Buns

  • Flatten each dough ball. Add a pickle slice, burger patty, and cheese. Gather edges and pinch to seal. Place seam-side down on lined baking sheet.

Second Rise

  • Cover loosely and let rise until puffy, about 30 minutes.

Bake

  • Brush tops with egg wash, sprinkle sesame seeds if desired. Bake at 425°F (220°C) for 10–13 minutes until golden brown.

Serve

  • Cool briefly, then serve warm with ketchup and mustard.

Notes

  • Make Ahead: Freeze unbaked stuffed buns, then thaw and bake as needed.
  • Cheese Choices: Try cheddar or Swiss for variety.
  • Alternative Fillings: Use veggie patties or mushrooms for vegetarian version.
  • Storage: Keep leftovers in airtight container, reheat in oven at 350°F.