Garlic Parmesan Cheeseburger Bombs

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Description

Garlic Parmesan Cheeseburger Bombs are golden, fluffy bread rolls stuffed with juicy, seasoned ground beef, melty cheddar cheese, and topped with a garlicky parmesan butter glaze. They’re bite-sized, cheesy, and packed with flavor — perfect as a game-day appetizer, party snack, or even a fun family dinner.

Ingredients For Garlic Parmesan Cheeseburger Bombs

  • For the filling:

    • 1 lb (450g) ground beef

    • 1 small onion, finely chopped

    • 1 tbsp olive oil

    • 1 tsp garlic powder

    • 1 tsp onion powder

    • ½ tsp smoked paprika

    • Salt & black pepper, to taste

    • 1 cup shredded cheddar (or mozzarella/Colby Jack)

    • 2 tbsp ketchup (optional, for flavor)

  • For the bombs:

    • 1 can refrigerated biscuit dough (8 large biscuits) or homemade dough

    • 2 tbsp butter, melted

    • 1 tsp garlic powder

    • 2 tbsp grated parmesan cheese

    • 1 tsp fresh parsley, chopped

Instructions

  1. Prepare the filling:

    • Heat olive oil in a skillet. Add chopped onion and cook until softened.

    • Add ground beef, season with garlic powder, onion powder, paprika, salt, and pepper. Cook until browned.

    • Stir in ketchup (if using). Let the mixture cool slightly.

    • Mix in shredded cheese.

  2. Assemble the bombs:

    • Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.

    • Flatten each biscuit dough piece into a 4-inch round.

    • Place 2 tbsp beef mixture in the center, pinch the edges tightly to seal, and roll into a ball.

    • Arrange seam-side down on the baking sheet.

  3. Bake & finish:

    • Bake for 15–18 minutes, or until golden brown.

    • Mix melted butter with garlic powder and parsley, then brush over hot rolls.

    • Sprinkle parmesan cheese on top before serving.

Notes

  • You can use pizza dough instead of biscuit dough.

  • Add a slice of pickle inside for a real cheeseburger twist.

  • Make them smaller for appetizer-style bites.

  • Best served warm but can be reheated in the oven.

Tips

  • Don’t overfill the dough, or the bombs may burst open.

  • Seal well by pinching edges together firmly.

  • For extra gooeyness, place a small cube of cheese inside each bomb along with the beef mixture.

  • Use a cast-iron skillet for even browning if you want to bake and serve in the same dish.

Servings

  • Makes 8 cheeseburger bombs (1 per biscuit).

  • Serves 4 people as a main dish or 6–8 people as appetizers.

Nutritional Info (per bomb, approximate)

  • Calories: 280 kcal

  • Protein: 13g

  • Carbs: 22g

  • Fat: 16g

  • Fiber: 1g

  • Sodium: 550mg

Benefits

  • High in protein from beef and cheese.

  • A fun, handheld way to enjoy burgers without buns.

  • Great for meal prep, parties, or kids’ lunchboxes.

  • Can be customized with different fillings (mushrooms, jalapeños, bacon, etc.).

Q&A

Q: Can I make these ahead of time?
A: Yes! Assemble and refrigerate unbaked bombs up to 24 hours in advance, then bake when ready.

Q: Can I freeze them?
A: Absolutely. Freeze baked bombs in an airtight container up to 2 months. Reheat in the oven until hot.

Q: What cheese works best?
A: Cheddar gives the classic flavor, but mozzarella, pepper jack, or even Swiss work well.

Q: Can I make them healthier?
A: Yes — use ground turkey or chicken, whole wheat dough, and reduced-fat cheese.

Q: What can I serve them with?
A: Pair with dipping sauces like garlic aioli, ranch, spicy mayo, or classic ketchup & mustard.

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