The Ultimate Muffin Tin Cheeseburger Cups: A Family Favorite

By Jason Griffith

If there is one thing I’ve learned in my years as a food writer for Chefmaniac, it’s that people love a good mashup. Whether it’s turning a sandwich into a dip or a taco into a casserole, there is something incredibly satisfying about taking familiar flavors and presenting them in a new, fun way. Today, I’m sharing my recipe for Cheeseburger Cups.

These aren’t just sliders; they are self-contained little vessels of joy. We take flaky, buttery biscuit dough, press it into a muffin tin, and fill it with seasoned ground beef, tangy mustard, ketchup, and—the star of the show—melty American cheese. They are crispy on the outside, juicy on the inside, and finished with all your favorite fresh toppings.

Why I Love This Recipe

There are three main reasons why this recipe is a permanent fixture in my meal rotation:

1. Kid-Approved: If you have picky eaters, these are a lifesaver. There is something about “cup-shaped” food that makes it disappear off the plate in record time.
2. Zero Mess: Unlike traditional burgers that can drip grease and toppings everywhere, these are remarkably easy to eat. They stay together, making them perfect for parties.
3. Versatility: You can customize the toppings to suit everyone’s taste. While I love the classic onion and pickle combo, the sky is the limit.

If you love these easy-to-grab bites, you should also check out my Easy Cheesy Chicken Sliders with Marinara Garlic Butter, which follow a similar philosophy of “maximum flavor, minimum effort.”

Ingredients

The Meat Base:

• 1 pound ground beef: I recommend an 80/20 or 85/15 blend for the best flavor.
• 1 cup white onion: Diced finely so it softens perfectly during the browning process.
• 2 cloves garlic: Freshly minced for that aromatic kick.
• 5 tablespoons ketchup: Adds sweetness and moisture to the beef.
• 2 tablespoons mustard: Provides that classic “burger” tang.
• 1 teaspoon salt & 1/2 teaspoon black pepper: To season the meat to perfection.

The Cup & Cheese:

• 1 (16 ounce tube) jumbo biscuit dough: Look for the “Grands” style for 8 large biscuits.
• 48 cubes American cheese: Found in the deli section. This melts better than pre-packaged singles!

The Fresh Toppings:

• 1 cup dill pickles: Chopped into small pieces.
• 1 1/2 cup shredded lettuce: Adds a necessary crunch.
• 1/2 cup onion: Diced fresh for a sharp bite.

Swaps and Notes

• The Beef: You can easily swap the ground beef for ground turkey or chicken if you want a lighter version. If you go this route, add a splash of Worcestershire sauce to keep the “beefy” profile.
• The Cheese: While American cheese is the gold standard for that “fast food” burger melt, sharp cheddar or pepper jack are excellent alternatives if you want a bit more bite.
• The Crust: If you don’t have biscuits, you can use crescent roll dough or even pizza dough, though the texture will be slightly different.

Step-by-Step Instructions

1. Prep the Oven and Tins

Preheat your oven to 375°F (190°C). To ensure your cups don’t stick, spray two muffin tins thoroughly with nonstick cooking spray. Even if your pans are non-stick, the sugar in the biscuits can cause them to grab.

2. Form the Biscuit Cups

Open your biscuit tube and place the biscuits on a cutting board. Cut each of the 8 biscuits in half horizontally to create 16 pieces. Press each piece out into a flat circle, then press it firmly into the bottom and up the sides of the muffin tin holes to form a cup shape.

3. Brown the Beef

Heat a large skillet over medium-high heat. Add the ground beef and the 1 cup of diced onions. Cook, breaking the meat apart with a spatula, until the beef is fully browned and the onions are translucent. Drain any excess grease. Add the minced garlic and cook for just 30 seconds until you can smell it—don’t let it burn!

4. Season the Filling

Stir in the ketchup, mustard, salt, and pepper. Mix until the meat is evenly coated and the sauce is bubbling. Remove the pan from the heat.

5. First Bake

Place one cheese cube into the bottom of each raw biscuit cup. This creates a “glue” that keeps the meat in place. Scoop about 2 tablespoons of the meat mixture into each cup, packing it down gently. Place in the oven and bake for 6-7 minutes.

6. The Second Melt

Remove the tins from the oven. Press another cheese cube (or two!) into the top of each hot meat cup. Return them to the oven and bake for another 7-8 minutes. You are looking for the biscuits to be a deep golden brown and the cheese on top to be perfectly melted and bubbly.

7. Cool and Garnish

Let the cups rest in the tin for about 5 minutes. This allows the crust to firm up. Use a butter knife to gently pop them out. Top with the shredded lettuce, chopped pickles, and fresh onions just before serving.

Tips for Success

• Don’t Overfill: It’s tempting to pile the meat high, but keep it level with the top of the biscuit dough so the cheese doesn’t slide off during the second bake.
• Seal the Dough: Make sure there are no holes in your biscuit dough when pressing them into the tin, or the cheese will leak out and stick to the pan.
• Prep Toppings Early: Have your cold toppings ready to go so you can eat the cups while the meat is still hot and the cheese is gooey.

Serving Suggestions and Pairings

These Cheeseburger Cups are a party in themselves, but they pair beautifully with other “snackable” favorites. If you are hosting a big game day, I highly recommend serving these alongside:

• These Totchos (Tater Tot Nachos) for the ultimate potato side.
• A side of This Beer Cheese Dip for extra dipping potential.
• For a true spread, set up a Walking Taco Bar alongside the burger cups.

Nutritional Information (Per Serving)

Estimate based on 1 cup (1/16th of recipe)

• Calories: 215 kcal
• Fat: 12g
• Carbohydrates: 18g
• Protein: 10g
• Sodium: 480mg

Storage and Leftover Tips

If you happen to have leftovers (which is rare!), these store quite well.

• Refrigerate: Place in an airtight container for up to 3 days.
• Reheat: For the best results, use an air fryer or oven at 350°F for 4-5 minutes. This keeps the biscuit base crispy. Avoid the microwave if possible, as it can make the dough chewy.
• Freeze: You can freeze the baked cups (without fresh toppings). Thaw overnight in the fridge and reheat as directed above.

More Recipes You Will Love

If you enjoyed this easy appetizer-style dinner, you won’t want to miss:

• This Crockpot Nacho Dip – The perfect companion for any party.
• Easy Cheesy Chicken Sliders – Another quick bread-based favorite for busy nights.

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Final Thoughts

These Cheeseburger Cups are a testament to how simple ingredients like ground beef and refrigerated biscuits can be transformed into something special. They are fun to make, even more fun to eat, and guaranteed to be the highlight of your next gathering.

Did you try this recipe? I would love to hear your feedback! Leave a comment below or tag us on social media with your creations. Don’t forget to follow Chefmaniac for more easy, delicious, and family-friendly recipes every week!