Description
Create a spooky and fun meal with these Cheeseburger Skulls. This recipe features skull-shaped hamburger buns made from soft, buttery dough alongside perfectly cooked, cheese-topped beef patties also shaped like skulls. Ideal for Halloween or themed parties, this creative twist on classic cheeseburgers is both playful and delicious.
Ingredients
Scale
Skull-Shaped Hamburger Buns
- 5 tablespoons (56 grams) salted butter, softened
- 3 ½ cups (420 grams) all-purpose flour
- 1 large egg
- ¼ cup (50 grams) granulated sugar
- 1 teaspoon salt
- 1 tablespoon (9 grams) instant yeast
- ¾ cup (170 grams) lukewarm water, 100-110°F (38-43°C)
Skull-Shaped Cheeseburgers
- 32 ounces 80/20 ground beef
- Salt and pepper, to taste
- 1 tablespoon butter, lard (bacon fat), or vegetable oil
- 8 slices cheese (white cheese, American, Cheddar, Provolone, Havarti, etc.)
- Burger toppings: tomato, lettuce, ketchup, mustard, mayonnaise, onions, pickles
Instructions
- Prepare Skull-Shaped Buns: Use 1 tablespoon of butter to generously grease 8 skull cavities in Nordic Ware skull pans. Reserve 2 tablespoons of butter for later and cut remaining 2 tablespoons into small pieces. Combine butter pieces, flour, egg, sugar, salt, and yeast in a mixing bowl. Pour lukewarm water over and mix until well blended using a spoon or dough hook.
- Knead Dough: Knead the dough either by hand on a floured surface or using a stand mixer dough hook for 5-7 minutes until dough springs back when poked. Cover with plastic wrap and let rise until doubled in size (1-2 hours).
- Shape Buns for Second Rise: Deflate dough and divide into 8 equal portions (~95 grams each). Press dough into greased skull cavities. Cover with plastic wrap and allow to rise for 1 hour. Preheat oven to 375°F (190°C) near end of rising time.
- Bake Buns: Bake buns for 14 minutes for lighter color or 18 minutes for darker, rotating pans halfway through. Remove from oven and transfer buns to a cooling rack. Melt remaining 2 tablespoons butter and brush buns with it, applying a second layer for shine. Cool completely before slicing.
- Shape and Chill Burgers: Divide ground beef into 8 portions and shape into skull forms using hands or a cookie cutter. Refrigerate until ready to cook.
- Cook Burgers: Season patties with salt and pepper just before cooking. Heat 1 teaspoon butter, lard, or oil in a skillet over medium-high heat until smoking. Cook 3 burgers at a time for about 3 minutes per side to desired doneness (135°F for medium-rare).
- Melt Cheese: Place a slice of cheese on each cooked patty, cover skillet, and allow cheese to melt. Repeat cooking process with remaining patties. Alternatively, burgers can be cooked on an electric skillet, grill pan, or outdoor grill.
- Assemble and Serve: Place each cheeseburger on a skull bun and add preferred burger toppings such as tomato, lettuce, ketchup, mustard, mayonnaise, onions, and pickles. Serve immediately and enjoy your spooky feast.
Notes
- If you want thinner buns, divide dough into 10 portions (~75 grams each) and consider adding extra ground beef for additional burgers or making thinner patties.
- Skull-shaped hamburger buns can be made up to 3 days ahead and stored in an airtight container at room temperature or frozen up to 2 months.
- Burgers can be cooked ahead of time and reheated. For juicier reheated burgers, cook to rare (120°F) and use fattier ground beef (70/30 or 73/27 blend).
Nutrition
- Serving Size: 1 cheeseburger with bun
- Calories: 620
- Sugar: 5g
- Sodium: 580mg
- Fat: 38g
- Saturated Fat: 15g
- Unsaturated Fat: 20g
- Trans Fat: 0.5g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 95mg
