What a treat these Garlic Parmesan Cheeseburger Bombs turned out to be! I remember the first time I rolled ground beef into biscuit dough, wondering if the whole thing would fall apart in the oven. Spoiler alert: it didn’t. Instead, what emerged was a golden-brown miracle that had my family circling the kitchen like hungry wolves. These little flavor bundles combine everything we love about cheeseburgers with the buttery, garlicky goodness of fresh-baked bread, all in one perfect bite.
Table of Contents
Ingredients for Garlic Parmesan Cheeseburger Bombs
I always use 80/20 ground beef for these bombs because the slight fat content keeps everything juicy without making the filling greasy. When shopping for refrigerated biscuit dough, grab the flaky layers variety if you can find it. The result is a lighter, more tender exterior that contrasts beautifully with the savory filling. This recipe makes 8 generously-sized bombs.
- 1 pound ground beef (80/20 blend works best)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon Worcestershire sauce (Lea & Perrins is my go-to)
- 1 cup shredded cheddar cheese (sharp cheddar adds extra flavor)
- 1 can (16 ounces) refrigerated biscuit dough (8-count, flaky layers preferred)
- 3 tablespoons butter (melted, unsalted works best)
- 2 cloves garlic (minced fresh for best flavor)
- 1/4 cup grated Parmesan cheese (freshly grated melts better)
- 2 tablespoons fresh parsley (chopped, for garnish)
- 2 to 3 tablespoons all-purpose flour (for rolling surface)
Step-by-Step Instructions
The key to perfect cheeseburger bombs is making sure your beef mixture cools slightly before stuffing. This prevents the dough from getting soggy and helps everything seal properly.
Step 1: Preheat your oven to 375°F and line a baking sheet with parchment paper. In a skillet over medium heat, brown the ground beef for 6 to 8 minutes, breaking it into small crumbles with your spatula. You’ll know it’s ready when no pink remains and the beef develops a deep brown, slightly caramelized color.
Step 2: Drain the excess fat thoroughly by tilting the pan and holding the beef back with your spatula, or pour it through a colander, then return the pan to medium-low heat. Add salt, black pepper, garlic powder, onion powder, and Worcestershire sauce, stirring for 30 seconds until fragrant. Fold in the shredded cheddar cheese and stir continuously until it melts completely and coats the beef evenly. Remove from heat and let cool for 5 minutes while you prepare the dough.
Step 3: While the filling cools, separate your biscuit dough into 8 pieces and roll each one on a lightly floured surface until about 1/4 inch thick and roughly 4 to 5 inches in diameter. Don’t skip the flour or the dough will stick to your counter.
Step 4: Place 2 tablespoons of the beef mixture in the center of each biscuit round, being careful not to overfill. Gently pull the edges up and over the filling, pinching firmly at the top to seal. Roll lightly between your palms to smooth out the seams, then place seam-side down on your prepared baking sheet, spacing them about 2 inches apart. Placing them seam-side down prevents them from opening during baking.
Step 5: Mix melted butter with minced garlic in a small bowl, then brush generously over the top of each bomb using a pastry brush. Sprinkle Parmesan cheese evenly across all the bombs, making sure each one gets a good coating for that crispy, cheesy crust.
Step 6: Bake for 12 to 15 minutes until the tops turn golden brown and the dough looks crisp. If you gently press the side of a bomb, it should feel firm and spring back slightly. Remove from the oven, sprinkle with fresh parsley, and let rest for 3 to 4 minutes before serving. This resting time lets the filling settle so you don’t burn your mouth on molten cheese.
Perfect Pairings for Your Cheeseburger Bombs
These hearty bombs pair beautifully with lighter sides that add crunch and freshness to balance the rich, savory filling.
Classic Garden Salad: A crisp mix of romaine, cherry tomatoes, cucumber, and red onion dressed with tangy vinaigrette cuts through the richness of the cheese and beef while adding necessary vegetables to your plate.
Sweet Potato Fries: The natural sweetness of baked sweet potato fries creates a delicious contrast with the savory garlic and Parmesan flavors, plus they add a healthy dose of vitamins and fiber.
Dill Pickle Spears: Tangy, crunchy pickles provide that classic cheeseburger experience and cleanse your palate between bites, making each bomb taste as good as the first.
Coleslaw with Apple Cider Vinegar Dressing: The cool, crunchy texture and acidic dressing balance the warm, cheesy richness while adding probiotics and vitamin C to your meal.
Roasted Broccoli with Lemon: Simple roasted broccoli florets tossed with lemon juice offer a nutritious, slightly bitter contrast that complements the buttery, garlicky exterior perfectly.
Storage and Reheating Tips
These bombs store beautifully in an airtight container in the refrigerator for up to 3 days. Place a paper towel between layers to absorb any excess moisture that forms as they cool. For longer storage, freeze individual bombs on a baking sheet until firm, then transfer to a freezer-safe bag for up to 2 months.
When reheating, the oven method at 350°F for 8 to 10 minutes gives you the best texture, restoring that crispy exterior. For a quicker option, my air fryer at 350°F for 5 to 7 minutes works wonders and actually makes them taste freshly baked. Just flip them halfway through for even heating.
These bombs are incredibly versatile beyond dinner. I’ve served them at game day parties with various dipping sauces, packed them in lunchboxes (they’re great at room temperature), and even made mini versions for appetizer spreads. If you love easy ground beef recipes like this, you might also enjoy beef empanadas or cheesy beef quesadillas. Pro tip: double the batch and freeze half for those nights when cooking feels impossible.
FAQs
Can I use ground turkey instead of beef?
Absolutely! Ground turkey works well, though use 85/15 rather than extra-lean to keep the filling moist. You might want to add an extra tablespoon of Worcestershire sauce for deeper flavor since turkey is milder than beef.
Why do my bombs open up during baking?
This usually happens when the seams aren’t pinched tightly enough or when there’s too much filling. Make sure to seal firmly, use only 2 tablespoons of filling per bomb, and place them seam-side down. Using slightly cooled filling also helps prevent steam from forcing them open.
Can I prep these ahead of time?
Yes! Assemble the bombs completely, then refrigerate on the baking sheet covered with plastic wrap for up to 4 hours before baking. You may need to add 2 to 3 extra minutes to the baking time if they go in cold from the fridge.
Garlic Parmesan Cheeseburger Bombs
Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a skillet over medium heat, brown the ground beef for 6 to 8 minutes, breaking it into small crumbles with your spatula until no pink remains and the beef develops a deep brown, slightly caramelized color.
- Drain the excess fat thoroughly by tilting the pan and holding the beef back with your spatula, or pour it through a colander, then return the pan to medium-low heat. Add salt, black pepper, garlic powder, onion powder, and Worcestershire sauce, stirring for 30 seconds until fragrant. Fold in the shredded cheddar cheese and stir continuously until it melts completely and coats the beef evenly. Remove from heat and let cool for 5 minutes.
- While the filling cools, separate your biscuit dough into 8 pieces and roll each one on a lightly floured surface until about 1/4 inch thick and roughly 4 to 5 inches in diameter.
- Place 2 tablespoons of the beef mixture in the center of each biscuit round, being careful not to overfill. Gently pull the edges up and over the filling, pinching firmly at the top to seal. Roll lightly between your palms to smooth out the seams, then place seam-side down on your prepared baking sheet, spacing them about 2 inches apart.
- Mix melted butter with minced garlic in a small bowl, then brush generously over the top of each bomb using a pastry brush. Sprinkle Parmesan cheese evenly across all the bombs.
- Bake for 12 to 15 minutes until the tops turn golden brown and the dough looks crisp. The bombs should feel firm when gently pressed. Remove from the oven, sprinkle with fresh parsley, and let rest for 3 to 4 minutes before serving hot.
Notes
