Can I make the skull-shaped buns without a skull pan?

Yes, but they won't hold the spooky shape! You can use a regular muffin tin or bake free-form for round buns. However, the skull pan really makes these Halloween cheeseburger skulls special and worth the investment.

What type of cheese works best for cheeseburger skulls?

American cheese melts smoothly and gives that classic cheeseburger taste, but cheddar, provolone, or havarti also work beautifully. I personally love sharp cheddar for extra flavor!

Can I prepare the dough ahead of time?

Absolutely! You can refrigerate the dough overnight after the first rise. Just let it come to room temperature before shaping and doing the second rise the next day.

How do I store leftover cheeseburger skulls?

Keep them in an airtight container in the fridge for up to 3 days. For longer storage, freeze the buns separately for up to 1 month.

Cheeseburger Skulls Recipe Spooky Halloween Burgers

Description

Last Halloween, I was desperately trying to come up with something that would impress both my kids and the neighborhood adults at our annual block party. These spooky burgers are about to become your go-to Halloween party food. The combination of homemade skull-shaped buns with juicy beef patties creates a meal that’s both deliciously satisfying and perfectly creepy.

Ingredients

Scale

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 degrees Fahrenheit
32 ounces 80/20 ground beef
Salt and pepper to taste
1 tablespoon butter, lard (bacon fat), or vegetable oil
8 slices white cheese (American, Cheddar, Provolone, or Havarti)
Burger toppings: tomato, lettuce, ketchup, mustard, mayonnaise, onions, pickles

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Instructions

Use one tablespoon of butter to liberally grease 8 skull cavities in your Nordic Ware skull pans
Reserve 2 more tablespoons of butter to use later to butter the tops of your hamburger buns
Cut the remaining two tablespoons of butter into small pieces and place in a mixing bowl along with the flour, egg, sugar, salt, and yeast
Pour the lukewarm water over the ingredients and mix until well blended
Knead the dough using a stand mixer or by hand on a flour-dusted countertop for 5-7 minutes until the dough springs back when poked
Cover the mixing bowl with plastic wrap and let the dough rise until it doubles in size for 1-2 hours
Deflate the dough and divide it into 8 even pieces (about 95 grams each)
Press the dough into the 8 greased skull cavities, making sure to get into all the detailed areas
Cover the skull pans with plastic wrap and allow the dough to rise for 1 hour
Preheat your oven to 375 degrees Fahrenheit (190° C)
Bake the buns for 14 minutes for lighter buns and about 18 minutes for darker buns
Remove the pans from the oven and dump the skulls out onto a cooling rack
Melt the remaining 2 tablespoons of butter and brush over the skull-shaped hamburger buns
Let the buns cool completely before slicing them in half horizontally
Divide your ground beef into 8 equal portions (about 4 ounces each) and form into patties
Season both sides generously with salt and pepper
Heat your butter, lard, or oil in a large skillet over medium-high heat
Cook the patties for 3-4 minutes per side for medium doneness
During the last minute of cooking, top each patty with a slice of cheese
Remove from heat and let the patties rest for 2 minutes before assembling
Slice your cooled skull buns in half and assemble with patties and desired toppings

Notes

The buns can be made a day ahead and stored properly. Don’t skip greasing the skull pans – it’s crucial for getting those buns out intact! The eye sockets and nasal cavity of the skull buns create perfect little pockets for condiments.