Description
Cheeseburger Skulls always take me back to Austin block parties where playful, spooky bites made everyone grin, and this cheeseburger idea became my go-to for October dinners and parties alike. As a kid, shaping food felt magical, so turning burgers into Cheeseburger Skulls hits that same creative spark while keeping the juicy, cheesy comfort everyone loves. In my kitchen, I season beef simply, tuck in melty cheddar, and bake them in a skull pan until golden and savory. Cheeseburger Skulls look bold, taste classic, and make family dinners feel like a celebration every single time.
Ingredients
Ground beef 80/20 for juiciness
Finely diced onion
Minced garlic
Kosher salt and black pepper
Worcestershire sauce
Ketchup and mustard
Pickle relish (optional)
Shredded cheddar or American squares
Crescent dough or biscuit dough sheets
Nonstick spray for skull pan
Sesame seeds (optional garnish)
Dipping sauces: burger sauce, ketchup, or mustard
Instructions
1. Preheat oven to 375°F and grease a 6-cavity skull pan with nonstick spray.
2. Warm a skillet over medium; sauté onion in a touch of oil until softened, then add ground beef, garlic, salt, pepper, and Worcestershire; cook until browned and crumbly.
3. Stir in ketchup and mustard to bind and flavor the filling; simmer 1–2 minutes until slightly thickened.
4. Cool filling 5 minutes; fold in shredded cheddar or cut cheese squares for melty pockets.
5. Roll or press crescent or biscuit dough into thin sheets; cut pieces to line each skull cavity with slight overhang.
6. Press dough into pan, sculpting eye and jaw details; spoon in beef-cheese mixture.
7. Cap with dough, pinch seams, and trim excess; optionally brush tops with a little ketchup-mustard mix or egg wash.
8. Bake 16–22 minutes until deep golden and 165°F internal; rest 5 minutes before unmolding.
9. Sprinkle sesame seeds or flaky salt and serve with burger sauce or ketchup.
Notes
Chill the filled pan for 10 minutes before baking to help dough set and reduce shrinkage.
Keep filling slightly saucy but not wet to prevent soggy spots.
Dock dough lightly in thicker areas so steam vents without splitting edges.
Use 80/20 beef for moisture; drain excess fat if needed.
Press cheese toward center to avoid leaks and promote molten cores.
Rotate pan halfway for even browning; watch closely at 15 minutes.
Cool completely; store in airtight container up to 3 days.
Reheat at 350°F for 8–12 minutes or from frozen for 18–22 minutes.
Serve with fresh toppings after reheating.
Pair with fries, pickle spears, slaw, or a burger toppings bar for a complete meal.
- Prep Time: 15 mins
- Cook Time: 22 mins
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 Cheeseburger Skull
- Calories: 410
- Sugar: 2 g
- Sodium: 480 mg
- Fat: 23 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 21 g
- Cholesterol: 75 mg