Preheat the oven to 450 degrees then line a half sheet pan with parchment paper and set it aside.

To a large mixing bowl, add the tapioca flour, onion powder, baking powder, pepper, and salt then stir with a fork to combine. Add the cheeses, cooled browned ground beef, and minced pickles, if using, then stir to combine. Add the eggs and butter then stir until the mixture is thoroughly combined – it will be very thick and slightly sticky, though it’ll become less sticky after resting for a minute or two.

Use a 1/4 cup ice cream scoop, or 1/4 cup measuring cup sprayed with nonstick spray, to scoop the dough onto the prepared sheet pan. Press down on the tops to flatten them just slightly then bake for 10-12 minutes or until the bombs are golden brown all over, rotating the pan halfway through.

Let the Cheeseburger Bombs cool on the sheet pan for 5 minutes then serve hot with Special Sauce and/or ketchup and mustard for dipping.

For the Special Sauce: add the ingredients to a small bowl then stir to combine. Refrigerate until ready to serve – can be made up to 5 days ahead of time.