Garlic Parmesan Cheeseburger Bombs
Garlic Parmesan Cheeseburger Bombs are little bundles of tasty goodness packed with juicy ground beef, melted cheese, and a perfect hit of garlic and Parmesan. These bite-sized treats are wrapped…
Tip: save now, cook later.Garlic Parmesan Cheeseburger Bombs are little bundles of tasty goodness packed with juicy ground beef, melted cheese, and a perfect hit of garlic and Parmesan. These bite-sized treats are wrapped in soft dough that bakes up golden and flaky, making them an irresistible snack or meal.
I love making these bombs when I want something fun and easy that everyone will enjoy. They’re great for sharing at parties or for a cozy night in. One tip I always use is to sprinkle extra Parmesan on top before baking—it gives them such a nice, cheesy crust that makes them even better.
My favorite way to serve these is with a side of ketchup or a creamy ranch dip. They’re so filling and flavorful that they can stand on their own, but a little dipping sauce just makes them even more fun to eat. These garlic Parmesan cheeseburger bombs always bring a smile to the table!
Key Ingredients & Substitutions
Ground Beef: Using 80/20 ground beef gives a great balance of flavor and fat for juicy filling. If you prefer leaner options, ground turkey or chicken can work, just add a bit of oil when cooking to keep it moist.
Onion Soup Mix: This adds quick, easy seasoning. If you don’t have it, use a mix of garlic powder, onion powder, salt, pepper, and a bit of dried parsley. It still brings great flavor!
Cheese: Cheddar gives a sharp, melty texture. I like mixing cheddar with mozzarella for extra gooeyness. You can swap cheeses based on your taste: pepper jack adds spice, or mozzarella makes it milder.
Biscuit Dough: Refrigerated biscuit dough keeps this recipe simple and quick. If you want a homemade touch, puff pastry or crescent roll dough can be good alternatives.
Garlic Butter & Parmesan: These toppings create a flavorful crust. I prefer freshly minced garlic for the best taste, but garlic powder works in a pinch. Parmesan adds a salty, nutty crunch on top.
How Do You Seal the Dough to Keep Filling Inside?
Sealing the dough properly is key so the filling doesn’t leak during baking. Here’s how I do it:
- After placing the beef and cheese in the dough center, fold the edges up and pinch firmly to seal.
- Press seams tightly with fingers; if needed, dampen edges lightly with water to help stick.
- Make sure there are no holes or gaps—think of wrapping a little ball completely.
- Place the sealed seam side down on the baking sheet to help it stay closed.
Taking a little extra time here means your bombs bake juicy and neat, not messy!
Equipment You’ll Need
- Baking sheet – a sturdy one helps the bombs bake evenly without tipping over.
- Parchment paper or silicone mat – keeps the bombs from sticking and makes cleanup easy.
- Large skillet – perfect for browning the ground beef evenly.
- Small bowl – for mixing the garlic butter to brush on top.
- Pastry brush – helps spread the garlic butter evenly over the dough balls for a golden crust.
Flavor Variations & Add-Ins
- Swap ground beef for ground turkey or chicken for a lighter option that still tastes great.
- Add diced jalapeños or a pinch of chili powder to the beef for a spicy kick.
- Mix in shredded mozzarella or pepper jack cheese for different melty textures and flavors.
- Stir in finely chopped sautéed mushrooms or onions with the beef to boost the veggie content and flavor.
How to Make Garlic Parmesan Cheeseburger Bombs?
Ingredients You’ll Need:
- 1 lb ground beef
- 1 packet (1 oz) onion soup mix or seasoning mix
- 1 ½ cups shredded cheddar cheese (or a blend of cheddar and mozzarella)
- 1 package refrigerated biscuit dough (10 count)
- 2 tbsp butter, melted
- 3 cloves garlic, minced
- 1/3 cup grated Parmesan cheese
- 1 tbsp fresh parsley, chopped (optional, for garnish)
- Salt and pepper to taste
How Much Time Will You Need?
This recipe takes about 10 minutes of prep time plus 15 to 18 minutes for baking. Overall, you can have these tasty bombs ready in under 30 minutes, making them perfect for a quick snack or easy dinner.
Step-by-Step Instructions:
1. Cook the Beef Filling:
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. In a large skillet over medium heat, cook the ground beef until it’s browned and crumbled. Drain any extra grease, then stir in the onion soup mix along with salt and pepper. Cook for another minute, then remove from the heat and let it cool a bit.
2. Prepare the Dough and Fillings:
Separate the biscuit dough into individual rounds. Flatten each slightly with your hands. Place about 2 tablespoons of the beef mixture into each round, topping with approximately 2 tablespoons of shredded cheese.
3. Seal and Season:
Fold the dough around each filling to form a ball, pinching the seams tightly to seal and prevent leaks. Place each ball seam-side down on the baking sheet. In a small bowl, mix the melted butter with minced garlic, then brush this flavorful mixture generously over the tops of the dough balls. Sprinkle grated Parmesan cheese evenly over each one.
4. Bake and Serve:
Bake the cheeseburger bombs for 15 to 18 minutes until they turn golden brown and are cooked through. Allow them to cool for a few minutes, then garnish with chopped parsley if you like. Serve warm with dipping sauces such as ketchup, ranch, or spicy mayo for extra flavor.
Can I Use Frozen Ground Beef for the Filling?
Yes, you can! Just be sure to fully thaw the ground beef in the refrigerator overnight before cooking. This helps it cook evenly and prevents excess moisture in the filling.
Can I Substitute the Biscuit Dough?
Absolutely! Puff pastry or crescent roll dough work well as alternatives. They’ll give a slightly different texture but still delicious results.
How Do I Store Leftovers?
Place leftover bombs in an airtight container and refrigerate for up to 3 days. Reheat in the oven at 350°F (175°C) for about 8-10 minutes to keep the exterior crispy.
Can I Make These Ahead of Time?
You sure can! Assemble the bombs and keep them refrigerated on the baking sheet, covered with plastic wrap, for a few hours before baking. Just add a few extra minutes to the bake time if baking straight from the fridge.
