Ingredients
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.
- Prep Time 25 minutes minsCook Time 23 minutes minsTotal Time 58 minutes minsServings: 16 cheeseburger bombs servings
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
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