Rich Garlic Parmesan Burger Bombs (Print Version)

Irresistible Garlic Parmesan Cheeseburger Bombs are savory, cheesy bites. Perfect for parties or a fun dinner, these easy bombs are a family favorite.

# Recipe Info:

Prep Time: 25 Minutes minutes
Cook Time: 15 Minutes minutes
Total Time: 40 minutes
Servings: 16 Servings
Difficulty: Intermediate
Cuisine: American

# Ingredients:

→ For the Irresistible Garlic Parmesan Cheeseburger Filling

01 - 1 lb (450g) ground beef (80/20 recommended)
02 - 1/2 small onion, finely chopped
03 - 2 cloves garlic, minced
04 - 2 tbsp ketchup
05 - 1 tbsp yellow or Dijon mustard
06 - 1/2 tsp salt (or to taste)
07 - 1/4 tsp black pepper (or to taste)
08 - 1 cup shredded sharp cheddar cheese

→ For the Fluffy Dough Bombs

09 - 1 (16.3 oz) can refrigerated biscuit dough (8 large biscuits)

→ For the Garlic Parmesan Topping

10 - 3 tbsp unsalted butter, melted
11 - 2 cloves garlic, minced (or 1 tsp garlic powder)
12 - 1/4 cup grated Parmesan cheese
13 - 1 tbsp fresh parsley, chopped (for garnish)

# Instructions:

01 - First things first, get that ground beef sizzling in a large skillet over medium-high heat. Break it up with a spoon as it cooks. You want it nicely browned, no pink bits, honestly. Drain off any excess fat—I usually just tilt the pan and scoop it out with a spoon, sometimes making a bit of a mess, but it works! Then, toss in your chopped onion and minced garlic. Let them soften up, about 3-5 minutes, until you can really smell that amazing aroma filling your kitchen. It's the start of something delicious, trust me.
02 - Once the onions are translucent and the garlic is fragrant, stir in your ketchup, mustard, salt, and pepper. Give it a good mix, making sure everything is combined. This is where you taste it! Seriously, don't skip this. Adjust the seasonings if you need to. I always find myself adding a little extra salt. Let it cool down a bit – a warm filling is fine, but piping hot will melt your dough too fast, and we don't want a sticky situation. I've tried to rush this step before, and my bombs ended up a little... leaky. Oops!
03 - Pop open that can of biscuit dough. Lay each biscuit flat on a lightly floured surface. Gently press or roll each one into about a 4-inch circle. Don't overwork the dough; we want it pliable, not tough. This is where you can get a little messy with the flour, and that's okay! It's part of the fun. I usually have flour on my nose by this point, honestly. Keep them separate so they don't stick together while you're working.
04 - Now for the fun part! Place a spoonful of your cooled beef mixture in the center of each biscuit circle. Top that with a generous sprinkle of grated cheddar cheese. Bring the edges of the biscuit dough up and over the filling, pinching them together tightly at the top to seal everything in. You want a nice, neat little ball. If you don't seal them well enough, the cheese will ooze out during baking, which isn't the end of the world, but it can make a mess on your baking sheet. I've had a few explode on me, it happens!
05 - Arrange your sealed bombs seam-side down on a baking sheet lined with parchment paper. In a small bowl, melt your butter, then stir in the minced fresh garlic and grated Parmesan cheese. Give it a good whisk. Brush this glorious mixture generously over the top of each bomb. You want every inch covered for that amazing crispy, garlicky, cheesy crust. This step really takes these cheeseburger bombs to the next level, trust me.
06 - Bake your bombs in a preheated oven at 375°F (190°C) for about 15-20 minutes, or until they're golden brown and puffed up. The kitchen will smell absolutely incredible at this point – garlicky, cheesy, meaty, all the good things! Once they're out, sprinkle with fresh chopped parsley for a little color and extra freshness. Let them cool for a few minutes before diving in, because that cheese inside is going to be lava hot! Enjoy your homemade deliciousness!

# Notes:

01 - Don't overfill the biscuit dough; less is often more to prevent bursting.
02 - Make sure the beef filling is cooled before assembling to avoid soggy dough.
03 - Reheat leftovers in a toaster oven for best results, microwaving makes them chewy.
04 - Serve with a side of ranch or a crisp green salad to balance the richness.

# Tools You'll Need:

01 - Large skillet
02 - baking sheet
03 - parchment paper
04 - small bowl
05 - pastry brush

# Nutrition Facts (Per Serving):

Calories: 325 kcal
Total Fat: 23 g
Total Carbohydrate: 18 g
Protein: 18 g

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