Garlic Parmesan Cheeseburger Bombs
Ultimate Family Dinner Fun Dinner.
Little bundles of joy, these garlic parmesan cheeseburger bombs are filled with savory ground beef and gooey cheese, all wrapped in a golden crust. A family-favorite dinner!
I remember the first time I made these. It was a chaotic Tuesday evening, you know, one of those days where you just feel like you've been running on fumes. The kids were hungry, and I wanted something fun, easy, and undeniably delicious. I had some biscuit dough in the fridge and thought, 'What if I stuff these with classic cheeseburger goodness?' Well, it was a stroke of genius, if I do say so myself! The kitchen filled with the most amazing aroma, and when they came out of the oven, golden and puffy, the kids literally cheered. It was such a small, simple moment, but it brought so much joy. That's the magic of these bombs; they turn a regular weeknight into something a little bit special.
Why You'll Adore These Cheeseburger Bombs
- •They're incredibly easy to make, perfect for busy weeknights.
- •A total crowd-pleaser; kids and adults alike just can't get enough!
- •Packed with classic cheeseburger flavor in every bite.
- •Customizable! You can easily swap cheeses or add other fillings.
- •They make a fun, interactive meal – great for dipping!
- •Minimal cleanup because everything comes together pretty seamlessly.
Wow, these cheeseburger bombs are a game-changer! My picky eaters devoured them without a single complaint. They're so easy to make, and honestly, the flavor is incredible. The garlic butter topping is genius! Definitely adding this to our regular rotation.
Essential Ingredient Guide
- Refrigerated Biscuit Dough: Look for the larger, flaky style biscuits rather than the smaller 'mini' ones. They give you more surface area to work with and a lovely fluffy texture. Don't worry about perfect circles, just aim for an even thickness.
- Lean Ground Beef: Using lean ground beef (like 85/15 or 90/10) means less fat to drain, which keeps your bombs from getting greasy. If you only have higher fat content, just make sure to drain it *really* well.
- Cheddar Cheese: Freshly shredded cheddar melts beautifully and has a better flavor than pre-shredded, which often contains anti-caking agents. A sharp cheddar really brings out that cheeseburger tang!
- Garlic (Fresh & Powder): We're using both! Garlic powder in the beef seasoning gives an even distribution, while fresh minced garlic in the butter topping provides a punchy, aromatic finish. Don't skimp on the garlic!
- Parmesan Cheese: This adds a lovely salty, umami kick to the buttery topping, creating that 'garlic Parmesan' magic. Grate it finely for the best coverage and flavor.
Complete Cooking Process
- First, get your ground beef and diced onion sizzling in a pan. Break it all up nicely.
- Drain away any extra fat—we want flavor, not greasiness!
- Stir in your spices: garlic powder, onion powder, paprika, salt, and pepper. Let those aromas bloom.
- Add the ketchup and mustard, giving it that classic burger vibe. Let it simmer gently for a moment to really soak up all that goodness.
- Lay out your biscuit dough. Gently flatten each one into a round disc. Think 'mini pizza crusts.'
- Spoon a dollop of that glorious beef mixture right into the center of each biscuit.
- Pile a generous amount of shredded cheddar cheese on top of the beef. Because, cheese!
- Now, the fun part: bring all the edges of the biscuit dough up and over the filling. Pinch, pinch, pinch to seal it tightly. We don't want any cheesy escapes!
- Roll them gently into smooth balls and place them on your baking sheet.
- In a small bowl, melt your butter and stir in the minced garlic. Oh, that smell!
- Brush this dreamy garlic butter over the top of each bomb. Don't be shy!
- Sprinkle liberally with grated Parmesan cheese. This gives it that irresistible crust.
- Pop them into the preheated oven and let them bake until they're puffed up, golden brown, and absolutely irresistible. You'll know they're ready when your kitchen smells like heaven.
Frequently Asked Questions About Cheeseburger Bombs
→Can I use other types of ground meat?
Absolutely! Ground turkey or chicken would work beautifully here. Just make sure to season them well, as they tend to be a bit leaner and milder in flavor. You might need a tiny bit more oil when browning if using very lean options.
→What if I don't have refrigerated biscuits?
You can definitely use crescent roll dough as an alternative, though the texture will be flakier and less bready. You could also try a homemade biscuit dough, but that adds a bit more prep time, obviously!
→Can I make these ahead of time?
You can prep the beef filling a day or two in advance and store it in the fridge. For the assembled bombs, I recommend baking them fresh, as the biscuit dough can get soggy or sticky if left raw in the fridge for too long.
→What dipping sauces pair well with these?
Oh, the possibilities! Classic ketchup and mustard are always a hit. A little ranch dressing, a spicy mayo, or even a homemade burger sauce (mayo, ketchup, relish, a dash of hot sauce) would be fantastic.
→Can these be frozen?
Yes, once baked and cooled, you can freeze them in an airtight container for up to 1-2 months. Reheat them in the oven at 350°F (175°C) until warmed through, about 10-15 minutes, or in the microwave for a quicker reheat, though the texture might be softer.
Garlic Parmesan Cheeseburger Bombs
Garlic parmesan cheeseburger bombs are packed with seasoned ground beef and melted cheese. The ultimate dinner recipe that kids and adults love!
Timing
Prep Time
20 minutes
Cook Time
15 minutes
Total Time
35 minutes
Recipe Details
Ingredients
For the Filling
- 011 lb lean ground beef
- 021/2 small onion, finely diced
- 031 teaspoon garlic powder
- 041/2 teaspoon onion powder
- 051/2 teaspoon smoked paprika
- 06Salt and freshly ground black pepper to taste
- 071/2 cup ketchup
- 082 tablespoons yellow mustard
- 091 cup shredded cheddar cheese (or a cheddar blend)
For the Bombs
- 011 (16.3 oz) can refrigerated biscuit dough (8 large biscuits)
- 022 tablespoons unsalted butter, melted
- 032 cloves garlic, minced (or 1 teaspoon garlic powder)
- 041/4 cup grated Parmesan cheese
- 052 tablespoons fresh parsley, chopped (for garnish, optional)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a baking sheet or line it with parchment paper.
In a large skillet over medium-high heat, brown the ground beef with the diced onion. Break up the beef as it cooks. Drain any excess fat. Season with garlic powder, onion powder, smoked paprika, salt, and pepper.
Stir in the ketchup and mustard. Cook for another 2-3 minutes, letting the flavors meld together. Remove from heat and let the mixture cool slightly.
Open the can of biscuits. Separate each biscuit and gently flatten it into a 4-5 inch round using your hands or a rolling pin. Try not to make them too thin or they might tear.
Place about 2 tablespoons of the ground beef mixture in the center of each flattened biscuit. Top the beef with about 1 tablespoon of shredded cheddar cheese.
Carefully gather the edges of the biscuit dough around the filling, pinching them together at the top to seal completely. Make sure there are no gaps! Roll gently between your palms to form a smooth ball.
Place the sealed bombs seam-side down on your prepared baking sheet, leaving a little space between each one.
In a small bowl, whisk together the melted butter and minced garlic. Brush this garlic butter mixture generously over the tops of each biscuit bomb. Sprinkle with grated Parmesan cheese.
Bake for 15-18 minutes, or until the biscuits are golden brown and cooked through. The cheese inside should be perfectly melty.
Remove from the oven, let cool for a few minutes, then garnish with fresh chopped parsley if desired. Serve warm with extra ketchup or mustard for dipping. Enjoy!
Notes & Tips
- 1You can customize the cheese! Pepper jack for a kick, or mozzarella for a stretch.
- 2Try adding finely diced pickles or pickled jalapeños to the beef mixture for extra flavor.
- 3A sprinkle of everything bagel seasoning on top with the Parmesan is surprisingly good!
- 4If you want them extra shiny, whisk an egg yolk with a splash of water and brush over before the garlic butter.
- 5Ensure your oven is fully preheated for even baking and a perfectly golden crust.
Tools You'll Need
- •Always drain the ground beef well to avoid soggy bombs.
- •Don't overfill the biscuits! Too much filling makes them hard to seal.
- •Pinch the seams *really* well to ensure the filling stays inside during baking.
- •Flatten the biscuits evenly so they bake consistently.
- •Brush with garlic butter and sprinkle with Parmesan for that extra 'wow' factor and a beautiful golden crust.