Garlic Parmesan Cheeseburger Bombs
Ever get stuck in a dinner rut? You know, the one where you stare at a package of ground beef and the only idea that comes to mind is spaghetti or tacos again. It happens to the best of us.
You want something fun, something the whole family will actually eat without complaining. That’s where these Garlic Parmesan Cheeseburger Bombs come in. They’re like little handheld cheeseburgers wrapped in a garlicky, cheesy hug.
This recipe is simple, fast, and a total game-changer for weeknight meals or weekend snacks. Let’s get cooking.
Forget Boring Burgers: Make These Easy Garlic Parmesan Cheeseburger Bombs Tonight
These little bites pack all the flavor of a classic cheeseburger into a convenient, no-mess package. The golden-brown dough, savory beef, and melty cheese are good on their own. But the garlic parmesan butter topping takes them to a whole new level.
What You’ll Need
This recipe uses common ingredients you might already have. No need for a special trip to a fancy grocery store.
For the Filling:
- 1 lb ground beef (80/20 is great)
- 1/2 cup chopped onion
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup ketchup
- 2 tablespoons yellow mustard
- 4-5 slices of cheddar cheese, cut into small squares (or 1 cup shredded)
For the Dough & Topping:
- 1 can (16.3 oz) refrigerated biscuit dough (like Pillsbury Grands!)
- 4 tablespoons unsalted butter, melted
- 1 teaspoon garlic powder
- 1/4 cup grated Parmesan cheese
- 1 tablespoon chopped fresh parsley (optional)
Tools You’ll Use
You don’t need any fancy gadgets for this. Just the basics will do.
- Large skillet
- Baking sheet
- Parchment paper
- Mixing bowls
- Spatula or wooden spoon
- Pastry brush
How to Make Garlic Parmesan Cheeseburger Bombs
Follow these steps carefully, and you’ll have perfect cheeseburger bombs every time. It’s easier than you think.
Step 1: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper to stop any sticking.
Step 2: Place a large skillet over medium-high heat. Add the ground beef and chopped onion, breaking the meat apart with a spoon. Cook until the beef is browned and the onion is soft.
Step 3: Drain off any extra grease from the skillet. Nobody wants a soggy bomb.
Step 4: Stir in 1 teaspoon of garlic powder, salt, and pepper. Then, add the ketchup and mustard, and mix until everything is combined. Remove the skillet from the heat and let the filling cool down for a few minutes.
Step 5: Open the can of biscuit dough and separate the biscuits. Gently flatten each biscuit with your hands until it’s about 4-5 inches wide.
Step 6: Spoon about 2 tablespoons of the beef mixture into the center of each flattened biscuit. Top it with a small square of cheddar cheese.
Step 7: Carefully pull the edges of the dough up and over the filling. Pinch the seams together tightly to form a sealed ball. Make sure there are no gaps for the cheese to escape.
Step 8: Place the bombs seam-side down on your prepared baking sheet. Leave a little space between each one.
Step 9: In a small bowl, mix the melted butter and the other teaspoon of garlic powder. Brush this glorious garlic butter all over the top and sides of each bomb.
Step 10: Bake for 12-15 minutes, or until they are a beautiful golden brown.
Step 11: As soon as they come out of the oven, brush them with any remaining garlic butter. Sprinkle the grated Parmesan cheese and fresh parsley over the top. Serve them warm.
Pro Tips
After making thousands of dishes, I’ve learned a few things. Here are some tips to make sure your cheeseburger bombs are a huge success.
- Cool the Filling: Don’t skip letting the meat mixture cool. If you put hot filling onto the raw dough, it can start to melt and make the dough weak and hard to seal. A weak seal means a cheese explosion in your oven.
- Don’t Overstuff: It’s tempting to pack as much filling in as possible, but don’t. Overstuffing makes it nearly impossible to get a good seal, and they will likely burst open while baking.
- Use Freshly Grated Parmesan: The stuff in the green can is fine in a pinch, but grating your own block of Parmesan makes a world of difference. It melts better and has a much richer, nuttier flavor that really stands out.
- Seal it Tight: This is the most important step. Pinch, pinch, and pinch again. A little extra time spent sealing ensures the cheesy goodness stays inside where it belongs.
Substitutions and Variations
Once you get the basic recipe down, feel free to play around with it. Cooking should be fun, so make it your own.
- Different Meats: Not a fan of beef? Try ground turkey, chicken, or even spicy Italian sausage. For a vegetarian option, plant-based crumbles work great.
- Cheese Swaps: Cheddar is classic, but pepper jack adds a nice kick. Provolone or Swiss would also be delicious.
- Add-Ins: Want to get fancy? Mix in some cooked bacon bits, chopped pickles, or diced jalapeños with your beef filling.
- Dough Options: If you don’t have biscuit dough, thawed pizza dough or crescent roll dough can also work. The texture and baking time might change a little.
Meal Pairing & Nutrition
These bombs can be a snack, an appetizer, or a full meal. Here’s how to serve them and what to expect nutritionally.
| Meal Pairing Suggestions |
|---|
| Dipping Sauces |
| Side Dishes |
| What to Pair With | Why It Works |
|---|---|
| Special Sauce (ketchup, mayo, relish) | The classic burger experience. |
| Ranch or Blue Cheese Dressing | A cool, creamy contrast to the savory filling. |
| Classic French Fries or Tater Tots | You can’t go wrong with this combo. |
| A Simple Green Salad | A light, fresh salad balances the richness of the bombs. |
Here’s a rough idea of the nutrition. Keep in mind this is an estimate and can change based on your specific ingredients.
| Nutrition Info (Per Bomb) | Amount |
|---|---|
| Calories | ~250-300 kcal |
| Protein | ~12 g |
| Carbohydrates | ~20 g |
| Fat | ~15 g |
Leftovers and Storage
If you somehow have leftovers, they are easy to store and reheat.
- Fridge: Store them in an airtight container in the refrigerator for up to 3 days.
- Freezer: You can freeze them too. Let them cool completely, then place them on a baking sheet in the freezer for an hour. Once solid, transfer them to a freezer-safe bag. They’ll last for about 2 months.
- Reheating: For the best results, reheat them in an oven or air fryer at 350°F for about 5-10 minutes. This will make the dough crispy again. The microwave works, but the dough will be soft.
FAQs
Q1. Why did my cheeseburger bombs leak while baking?
Ans: This usually happens for two reasons. The filling was too hot when you assembled them, or the seams were not sealed tightly enough. Make sure to let the filling cool and really pinch those edges together.
Q2. Can I make these ahead of time?
Ans: Yes. You can prepare the beef filling a day or two in advance and keep it in the fridge. You can also fully assemble the bombs, cover them, and refrigerate for a few hours before baking.
Q3. Can I use pizza dough instead of biscuit dough?
Ans: Absolutely. Thawed frozen pizza dough works well. Just cut it into small sections and proceed with the recipe. The texture will be a bit chewier, more like a calzone.
Wrapping Up
There you have it. A simple recipe that turns plain ground beef into something everyone will be excited to eat. These Garlic Parmesan Cheeseburger Bombs are perfect for any occasion.
Give them a try this week. I promise you won’t be disappointed. When you do, come back and leave a comment below. Let me know how they turned out or if you discovered any fun variations
