Delicious Garlic Parmesan Cheeseburger Bombs Recipe

5 from 63 votes

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Servings: 2 cup

Ingredients Method

Ingredients

Ground beef: An 85% lean blend provides enough fat for a juicy filling without producing excessive grease. Leaner beef such as 90% can be used but the filling may be slightly drier. Drain any visible excess fat before assembling the bombs.
Cheddar cheese: Sharp cheddar gives the filling a distinct cheeseburger flavor. Monterey Jack or Colby can be substituted in the same amount for a milder softer melt. Very soft cheeses may leak more easily during baking.
Refrigerated biscuit dough: Biscuit dough provides a soft sturdy wrapper that is easy to seal. Refrigerated pizza dough can work, but it produces a chewier exterior and may need a slightly different baking time.
Worcestershire sauce: This adds savory depth to the beef. Soy sauce can be used in a smaller amount about 1/2 teaspoon, but it gives a slightly different flavor and adds more salt.
Parmesan: Finely grated Parmesan sticks best to the garlic-butter coating. Pecorino Romano can be substituted but it is saltier and sharper, so the finished topping will taste more assertive.
Break the ground beef into fairly small crumbles. Large pieces make the dough harder to seal and can create uneven filling pockets.
Drain excess beef fat before filling. Too much grease can weaken the dough seam and produce soggy bottoms.
Keep the cheese cube centered inside the beef rather than directly against the dough to reduce leaking.
Pinch seams thoroughly and bake seam-side down. Even a small opening can allow melted cheese to escape.
Do not flatten the biscuit dough too thin. Thin dough is more likely to split as the filling heats and expands.
Let the bombs rest briefly before biting into them because the melted cheese center can remain hotter than the exterior suggests.
Refrigerate leftover Garlic Parmesan Cheeseburger Bombs in an airtight container within 2 hours of cooking. Store them for up to 3 days.
For reheating place them on a baking sheet in a 350°F (175°C) oven for about 8 to 12 minutes, or until the centers reach 165°F (74°C). An air fryer at 325°F (165°C) for about 5 to 7 minutes also works well and helps restore the exterior. Microwave reheating is faster but tends to soften the biscuit crust.
To freeze cool the baked bombs completely and place them in a freezer-safe container or bag for up to 2 months. Freeze them before adding an extra garnish if appearance matters. Thaw overnight in the refrigerator and reheat until hot throughout.
For make-ahead preparation the cooked beef filling can be prepared up to 2 days ahead and refrigerated in a covered container. Assemble the bombs with cold filling shortly before baking rather than storing raw biscuit dough wrapped around the filling overnight.
Garlic Parmesan Cheeseburger Bombs

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Prep Time 25 minutes
Cook Time 23 minutes
Total Time 58 minutes

Servings: 16 cheeseburger bombs servings
Method

Method

Method
Difficulty: Easy: Calories Per Serving: Not calculated
Why This Recipe Works: Cooking the ground beef before filling the dough removes excess moisture that could otherwise make the bottoms soggy.
Small cubes of cheddar melt inside the beef filling without disappearing completely into it.
Pinching the biscuit dough firmly around the filling helps keep the cheese contained as it melts.
Brushing the tops with garlic butter before and after baking gives the dough flavor without making the filling greasy.
Parmesan added near the end adheres to the warm buttered surface and creates a savory, lightly crisp finish.
Equipment Needed: Large skillet
large rimmed baking sheets: Parchment paper
Small bowl: Pastry brush
Spatula or wooden spoon: Ingredients List
For the Cheeseburger Filling: pound (450 g) ground beef, preferably 85% lean
1/2 cup (75 g) finely diced yellow onion: teaspoon (5 ml) Worcestershire sauce
1/2 teaspoon (3 g) fine salt: 1/4 teaspoon (0.5 g) ground black pepper
ounces (225 g) sharp cheddar cheese, cut into 16 equal cubes
For the Dough: cans, 16.3 ounces (462 g) each refrigerated biscuit dough, 8 biscuits per can, 16 biscuits total
For the Garlic Parmesan Topping: tablespoons (56 g) unsalted butter, melted
cloves garlic (about 9 g), finely minced: 1/3 cup (30 g) finely grated Parmesan cheese
teaspoon (1 g) dried parsley: 1/4 teaspoon (0.5 g) garlic powder

Method

Heat a large skillet over medium heat: Add the 1/2 cup (75 g) diced onion and cook for about 2 minutes, stirring often, until it begins to soften.
Add the 1 pound (450 g) ground beef to the skillet. Cook for about 5 to 6 minutes, breaking it into small crumbles, until no raw pink areas remain. Stir in the 1 teaspoon (5 ml) Worcestershire sauce, 1/2 teaspoon (3 g) salt, and 1/4 teaspoon (0.5 g) black pepper. The beef should reach at least 160°F (71°C). Drain off excess fat if needed.
Remove the skillet from the heat and let the beef cool for about 5 minutes. The mixture should still be warm but not steaming heavily; very hot filling can soften the biscuit dough and make sealing difficult.
In a small bowl, stir together the 4 tablespoons (56 g) melted butter, 3 minced garlic cloves, and 1/4 teaspoon (0.5 g) garlic powder. Reserve about half of this mixture for brushing after baking.
Separate the 16 biscuits and gently flatten each into a round about 4 inches (10 cm) across. Keep the center slightly thicker than the outer edge so it can support the filling.
Place about 1 heaping tablespoon of cooked beef in the center of each biscuit round. Set 1 cheddar cube on top of the beef. Avoid overfilling, which can prevent the seams from closing securely.
Pull the edges of each dough round up and over the filling. Pinch the seams together firmly, then gently roll or shape each into a ball. Place seam-side down on the prepared baking sheets, leaving about 2 inches (5 cm) between them.
Brush the tops and sides lightly with the first half of the prepared garlic butter. The surface should be coated but not dripping.
Bake at 375°F (190°C) for 15 to 17 minutes, rotating the pans halfway through if needed, until the biscuit dough is puffed and deeply golden. If any seams begin to open, leave the bombs in place rather than trying to reseal hot dough.
Remove the pans from the oven: Immediately brush the hot bombs with the reserved garlic butter, then sprinkle evenly with the 1/3 cup (30 g) Parmesan cheese and 1 teaspoon (1 g) dried parsley.
Let the cheeseburger bombs stand for about 5 minutes before serving. The melted cheese inside will be very hot, and the brief rest also helps the filling settle.