Garlic Parmesan Cheeseburger Bombs Recipe
A Crowd-Pleasing Favorite Appetizers.
Warm, gooey, and savory—these garlic parmesan cheeseburger bombs are little bites of heaven, perfect for any gathering.
I first made these on a rainy Sunday afternoon. The kind of day where the sky is a soft grey and all you want to do is curl up on the sofa with a good movie. I wanted a snack that felt special but didn't require a whole lot of fuss. So, I rummaged through the fridge and found some ground beef and a can of biscuit dough. The kitchen slowly filled with the aroma of sautéing onions and garlic, and then the warm, toasty smell of baking bread. When I pulled them out of the oven, all golden-brown and glistening, I knew they were something special. It's more than a recipe; it’s the feeling of creating comfort from simple things.
Why You'll Absolutely Love These
- •They are the ultimate comfort food, perfect for sharing (or not!).
- •So easy to make using simple, everyday ingredients.
- •The garlic parmesan butter topping takes them to a whole new level of deliciousness.
- •Perfectly portioned for appetizers, snacks, or a fun weeknight dinner.
"I made these for game night and wow, they disappeared in minutes. Everyone asked for the recipe. They are so, so good and surprisingly easy to make!"
Essential Ingredient Guide
- Refrigerated Biscuit Dough: This is our amazing shortcut. Look for the large, flaky kind—they create the softest, most tender little pockets for the filling. Honestly, it's a game-changer.
- Lean Ground Beef: Using lean ground beef (like 90/10) means less grease to drain, which makes the whole process a bit cleaner and the filling holds together better.
- Sharp Cheddar Cheese: A good, sharp cheddar provides that classic cheeseburger tang. Shredding your own from a block is always best for meltiness, but pre-shredded works in a pinch.
Complete Cooking Process
- Gently brown the ground beef with the onions until cooked through.
- Drain away any excess fat for a cleaner bite.
- Stir in the aromatics—garlic, Worcestershire, salt, and pepper—to build that deep, savory flavor.
- Let the mixture cool just a bit so it doesn't melt the dough on contact.
- Flatten your biscuit dough rounds with your fingertips.
- Place a spoonful of the beef filling in the center.
- Add a lovely pile of shredded cheddar cheese right on top.
- Gather the edges of the dough and pinch them firmly together to create a sealed ball. This is the most important part to keep all the goodness inside!
- Arrange the bombs on a parchment-lined sheet, seam-side down.
- Brush generously with the melted garlic butter. Don't miss any spots!
- Bake until they are puffed up and a beautiful golden-brown color.
- Finish with a sprinkle of Parmesan and parsley right out of the oven.
Your Questions, Answered
→Can I make these ahead of time?
Yes, you can! You can assemble the bombs and store them in the refrigerator for up to 24 hours before baking. Just cover them tightly. You might need to add a few extra minutes to the baking time.
→What can I serve with these cheeseburger bombs?
They are wonderful on their own, but I love serving them with a simple dipping sauce. Ketchup, mustard, a classic burger sauce, or even a warm marinara would be delicious.
→Can I use a different type of cheese?
Of course! Feel free to get creative. Provolone, mozzarella, or a pepper jack for a little kick would all be fantastic substitutes for the cheddar.
Garlic Parmesan Cheeseburger Bombs Recipe
Make garlic parmesan cheeseburger bombs! This recipe creates flavorful mini cheeseburgers perfect as a snack or appetizer.
Timing
Prep Time
25 minutes
Cook Time
15-20 minutes
Total Time
40-45 minutes
Recipe Details
Ingredients
For the Cheeseburger Filling
- 011 lb lean ground beef
- 021/2 cup finely chopped yellow onion
- 032 cloves garlic, minced
- 041 tbsp Worcestershire sauce
- 051/2 tsp salt
- 061/4 tsp black pepper
- 071 cup shredded sharp cheddar cheese
For the Dough & Topping
- 011 can (16.3 oz) refrigerated biscuit dough (8 large biscuits)
- 024 tbsp unsalted butter, melted
- 031 tsp garlic powder
- 041/4 cup grated Parmesan cheese
- 051 tbsp chopped fresh parsley
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. It just makes cleanup so much easier.
In a large skillet over medium-high heat, cook the ground beef and chopped onion until the beef is browned and the onion is soft. Drain off any excess grease. Stir in the minced garlic, Worcestershire sauce, salt, and pepper. Cook for another minute until the garlic is fragrant. Then, remove from the heat and let it cool slightly.
Separate the biscuit dough and flatten each biscuit into a 3-4 inch circle. I find it easiest to just use my hands for this. If you have 8 large biscuits, slice each one in half to make 16 smaller rounds.
Spoon about a tablespoon of the beef mixture onto the center of each dough circle. Top with a generous pinch of shredded cheddar cheese. Don't be shy with the cheese!
Carefully pull the edges of the dough up and over the filling, pinching them together to seal tightly. Roll it gently in your palms to form a smooth ball. Place the bombs seam-side down on your prepared baking sheet.
In a small bowl, mix together the melted butter and garlic powder. Brush this glorious mixture over the top of each cheeseburger bomb.
Bake for 15-20 minutes, or until the tops are beautifully golden brown and the dough is cooked through. The whole house will smell incredible.
Once they're out of the oven, immediately sprinkle with the grated Parmesan cheese and fresh parsley. Let them cool for just a minute or two before serving warm. Enjoy the quiet moment before they all disappear.
Notes & Tips
- 1You can add finely diced pickles or cooked, crumbled turkey ham to the beef mixture for a bacon cheeseburger vibe.
- 2Feel free to use crescent roll dough or pizza dough if you don't have biscuits on hand, though baking times may vary slightly.
Tools You'll Need
- •Make sure to seal the dough very well. If there are any gaps, the cheese will melt out during baking. Oops, we don't want to lose any of that!
- •Don't overfill the bombs. It's tempting, I know, but overfilling makes them difficult to seal properly.
- •Let the beef mixture cool down for at least 5-10 minutes before assembling. Hot filling can make the dough soft and hard to work with.