Hearty Garlic Parmesan Cheeseburger Bombs (Print Version)
Garlic Parmesan Cheeseburger Bombs: Your new family favorite! Fluffy dough, savory beef, gooey cheese, garlicky goodness. Easy & perfect for dinner!
# Recipe Info:
Prep Time: 20 Minutes minutes
Cook Time: 15 Minutes minutes
Total Time: 35 minutes
Servings: 8 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Contains Meat
# Ingredients:
→ Burger Bomb Base
01 -
1 lb (450g) ground beef (80/20 lean recommended)
02 -
1 (16.3 oz) can refrigerated flaky biscuit dough (8 biscuits)
→ Flavorful Fillings
03 -
1 cup (120g) shredded cheddar cheese
04 -
1 tsp garlic powder
05 -
1/2 tsp onion powder
06 -
1/2 tsp salt
07 -
1/4 tsp black pepper
→ Garlic Parmesan Topping
08 -
1/4 cup (56g) unsalted butter, melted
09 -
2 cloves fresh garlic, minced
10 -
1/4 cup (25g) freshly grated Parmesan cheese
11 -
1 tbsp fresh parsley, chopped
→ Optional Dippers
12 -
Ketchup
13 -
Mustard
14 -
Ranch dressing
15 -
Spicy aioli
# Instructions:
01 -
First things first, get that ground beef into a large skillet over medium-high heat. Break it up with a spoon as it cooks, you want nice crumbles. This is where the magic starts! I love the smell of the beef browning, it just promises something good. Once it's all browned, make sure to drain ALL that excess grease. Seriously, don't skimp on this step, or your Garlic Parmesan Cheeseburger Bombs will be soggy, like my disastrous first attempt!
02 -
Now that your beef is drained, return it to the skillet (or a clean bowl, if you're like me and hate greasy pans). Stir in the garlic powder, onion powder, salt, and pepper. Give it a good mix, making sure all those seasonings are evenly distributed. This is where the burger flavor really comes alive. Taste it! Adjust the seasonings if you think it needs a little more zing. I always add a bit more pepper, honestly.
03 -
Pop open that can of biscuit dough. Carefully separate each biscuit and then, on a lightly floured surface, gently flatten each one into about a 3-4 inch circle. Don't press too hard, you want it just thin enough to wrap, but not so thin it tears. I usually have flour everywhere at this point, but hey, that's what a good kitchen is for!
04 -
Spoon about a tablespoon of the seasoned ground beef mixture into the center of each flattened biscuit. Top that with a sprinkle of shredded cheddar cheese. Now, carefully gather the edges of the biscuit dough up and over the filling, pinching them together firmly at the top to seal. You want a nice, tight little ball so the cheese doesn't escape. This step always makes me feel like I'm crafting tiny edible treasures!
05 -
Place your sealed Garlic Parmesan Cheeseburger Bombs seam-side down on a baking sheet lined with parchment paper. Give them a little space, they'll puff up! Pop them into a preheated oven (check your biscuit dough package for temperature, usually around 375°F or 190°C) and bake for about 12-15 minutes, or until they're beautifully golden brown and puffed. The house will smell incredible, promise!
06 -
While the bombs are baking, melt the butter in a small saucepan. Add the minced fresh garlic and let it sizzle gently for about a minute – don't let it burn! Remove from heat and stir in the grated Parmesan cheese and fresh parsley. As soon as the Garlic Parmesan Cheeseburger Bombs come out of the oven, brush that glorious garlic butter mixture all over them. Serve warm and watch them disappear!
# Notes:
01 -
Always drain the beef really well, or your bombs will be greasy and soggy – I learned that one the hard way.
02 -
Don't overfill the biscuits; a tablespoon of beef and a sprinkle of cheese is just right to ensure a good seal.
03 -
Freshly grated Parmesan makes a huge difference in the garlic butter topping, so try not to skip it.
04 -
Serve these warm with your favorite dipping sauces for a truly satisfying bite.
# Equipment Needed:
01 -
Large skillet
02 -
baking sheet
03 -
parchment paper
04 -
small saucepan
05 -
pastry brush
# Nutrition (Per Serving):
Calories: 350 kcal
Total Fat: 20g
Total Carbohydrate: 25g
Protein: 18g