Irresistible Garlic Parmesan Cheeseburger Bombs
These Garlic Parmesan Cheeseburger Bombs are a culinary explosion of flavor, combining the comforting taste of a classic cheeseburger with a crispy, buttery, garlic-infused biscuit shell. Each bite offers a delightful blend of seasoned ground beef and gooey cheddar, all wrapped in a golden crust finished with savory Parmesan and fresh parsley. Perfect for appetizers, game day snacks, or a fun family meal, they're surprisingly simple to make yet incredibly satisfying.
Prep Time
20 minutes
Cook Time
15 minutes
Total Time
35 minutes
Servings
Makes 8 bombs
Keywords
Why This Recipe Delivers
- Delivers classic cheeseburger flavor in a fun, handheld package.
- Quick to prepare, making it ideal for busy weeknights or impromptu gatherings.
- Features a delicious crispy, buttery, garlic-Parmesan crust.
- Highly customizable with different cheeses or seasonings.
- Guaranteed to be a crowd-pleaser for all ages.
Ingredients
- 450 g ground beef (1 lb)
- 5 mL salt (1 teaspoon)
- 5 mL black pepper (1 teaspoon)
- 5 mL garlic powder (1 teaspoon)
- 2.5 mL onion powder (1/2 teaspoon)
- 15 mL Worcestershire sauce (1 tablespoon)
- 100 g shredded cheddar cheese (1 cup)
- 1 tube (approx. 227 g) refrigerated biscuit dough (about 8 biscuits)
- 60 g unsalted butter, melted (1/4 cup)
- 30 mL finely minced fresh garlic (2 tablespoons)
- 25 g grated Parmesan cheese (1/4 cup)
- 15 mL chopped fresh parsley (1 tablespoon)
Instructions
- Preheat your oven to 190°C (375°F) and line a baking sheet with parchment paper for easy cleanup. This ensures the oven is at the correct temperature for even baking.
- In a large skillet or frying pan over medium heat, brown the ground beef until it is fully cooked through and no pink remains. Use a spatula to break the meat into small, even crumbles as it cooks. Once cooked, carefully drain any excess fat to prevent a greasy final product.
- Season the cooked beef generously with 5 mL (1 teaspoon) salt, 5 mL (1 teaspoon) black pepper, 5 mL (1 teaspoon) garlic powder, 2.5 mL (1/2 teaspoon) onion powder, and 15 mL (1 tablespoon) Worcestershire sauce. Stir thoroughly to ensure all the spices are evenly distributed and the beef is flavorful. Remove the skillet from the heat and stir in the 100 g (1 cup) shredded cheddar cheese until it has completely melted and is well combined with the beef mixture, creating a rich, cheesy filling.
- On a lightly floured surface, carefully unroll each biscuit from the tube. Using a rolling pin, flatten each biscuit until it is approximately 6 mm (1/4 inch) thick. This creates the perfect wrapper for the filling.
- Place about 30 mL (2 tablespoons) of the warm, cheesy beef mixture into the center of each flattened biscuit. Be mindful not to overfill, as this can make sealing difficult.
- Carefully gather the edges of the dough around the filling. Pinch the seams firmly together at the top to completely seal the filling inside, forming a neat ball. Ensure there are no gaps for the filling to escape during baking. Place each sealed cheeseburger bomb seam-side down on the prepared parchment-lined baking sheet, leaving a small space between each one.
- In a small microwave-safe bowl, melt 60 g (1/4 cup) butter. Stir in 30 mL (2 tablespoons) of finely minced fresh garlic. This aromatic garlic butter will infuse incredible flavor into the bombs. Using a pastry brush, generously coat the tops and sides of each cheeseburger bomb with the garlic butter mixture.
- Evenly sprinkle 25 g (1/4 cup) of grated Parmesan cheese over the top of each brushed bomb. The Parmesan will create a golden, savory crust.
- Bake the cheeseburger bombs in the preheated oven for 12-15 minutes. Bake until they are beautifully golden brown, puffed up, and cooked through, indicating a perfectly crispy exterior and a warm, gooey interior.
- Once removed from the oven, allow the bombs to cool for a minute or two before transferring them to a serving platter. Garnish with 15 mL (1 tablespoon) of fresh chopped parsley for a burst of color and herbaceous freshness before serving warm. Enjoy!
Tools You’ll Need
- Large skillet or frying pan
- Spatula
- Baking sheet
- Parchment paper
- Rolling pin
- Small mixing bowl
- Pastry brush
Essential Success Tips
- Do not overfill the biscuits; about 30 mL (2 tablespoons) is perfect for a good seal, preventing leaks.
- Ensure the dough is well-sealed by firmly pinching the seams together to prevent the cheesy filling from leaking out during baking.
- Drain all excess fat from the cooked ground beef to ensure the bombs aren't greasy and maintain a crisp texture.
- Don't skip the garlic butter and Parmesan sprinkle; these add immense flavor and contribute to a beautiful, golden, savory crust.
- For extra crispy bottoms, consider using a wire rack set inside your baking sheet, allowing for better air circulation (optional).
Professional Cooking Secrets
- For an extra layer of gourmet flavor, finely dice and caramelize half an onion until deeply golden, then mix it into the ground beef filling.
- Before sealing the biscuit, place a tiny cube of cream cheese or a small dollop of herbed cream cheese spread in the center of the beef mixture for an unbelievably rich and creamy interior.
- A quick chill in the refrigerator for 10-15 minutes after forming the bombs can help the dough firm up and maintain its shape perfectly during baking, leading to a more consistent appearance.
Notes
- Storage: Leftover cheeseburger bombs can be stored in an airtight container in the refrigerator for up to 3 days. For best results, reheat gently in an oven or air fryer until warmed through and crispy.
- Variations: Feel free to experiment with different cheese combinations, such as spicy pepper jack for a kick, or a blend of mozzarella and provolone for a milder, stretchier cheese pull. You can also mix in finely diced pickles, cooked bacon bits, or a touch of jalapeño into the beef mixture for added texture and flavor.
Frequently Asked Questions
Can I prepare these ahead of time?
Yes, you can assemble the cheeseburger bombs up to 24 hours in advance. Arrange them on the prepared baking sheet, cover loosely with plastic wrap, and refrigerate. Remember to brush with garlic butter and sprinkle with Parmesan just before baking.
Can I freeze cheeseburger bombs?
Absolutely! You can freeze unbaked bombs. Assemble them, place on a baking sheet, and freeze until solid. Then transfer to a freezer-safe bag for up to 3 months. Bake from frozen, adding an extra 5-10 minutes to the baking time. Baked bombs can also be frozen and reheated from frozen.
What are good dipping sauces for these bombs?
These bombs are delicious on their own, but they also pair wonderfully with classic dipping sauces like ketchup, mustard (Dijon or yellow), BBQ sauce, or a homemade 'special sauce' (a blend of mayonnaise, ketchup, sweet relish, and a dash of hot sauce).
Nutrition Facts (Per Serving)
Calories: 380, Protein: 22g, Fat: 25g, Carbs: 18g (approximate per bomb, varies by brand of biscuit dough and specific ingredients used)
Allergy Information
Contains dairy (cheese, butter) and gluten (refrigerated biscuit dough). For a gluten-free version, use a gluten-free refrigerated biscuit dough. Always review the ingredient labels of all packaged goods for specific allergen information.
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