Garlic Parmesan Cheeseburger Bombs (Print-Friendly Version)
Golden dough wrapped beef and cheddar bites coated in garlic butter and parmesan.
# What You'll Need:
→ Filling
01 -
500 g ground beef (80/20 blend)
02 -
1 tablespoon Worcestershire sauce
03 -
1 teaspoon fine sea salt
04 -
0.5 teaspoon freshly ground black pepper
05 -
0.5 teaspoon garlic powder
06 -
0.5 teaspoon onion powder
07 -
120 g sharp cheddar cheese, shredded
→ Dough
08 -
1 tube (340 g) refrigerated biscuit dough (8 pieces) or equal amount homemade dough
→ Topping
09 -
45 g unsalted butter, melted
10 -
2 cloves fresh garlic, minced
11 -
40 g grated Parmesan cheese
12 -
1 tablespoon finely chopped fresh parsley (optional)
# How to Make It:
01 -
In a large skillet over medium-high heat, cook ground beef, breaking into crumbles until no pink remains (5–7 minutes). Drain excess fat.
02 -
Return beef to pan. Stir in Worcestershire sauce, salt, pepper, garlic powder, and onion powder. Mix well. Remove from heat and cool for 5 minutes.
03 -
Fold shredded cheddar into cooled beef mixture until evenly combined.
04 -
Preheat oven to 190°C (375°F). Line baking tray with parchment. Flatten biscuit dough rounds into 7–8 cm circles.
05 -
Place 1–2 tablespoons filling in dough center. Pull edges up, pinch to seal tightly, and roll into smooth balls.
06 -
Place bombs seam-side down on tray spaced 5 cm apart. Mix melted butter and minced garlic. Brush over tops. Sprinkle Parmesan evenly.
07 -
Bake 15–18 minutes until golden brown, puffed, and hollow-sounding when tapped.
08 -
Brush with additional garlic butter if desired. Sprinkle parsley. Cool 3–5 minutes before serving.
# Additional Tips:
01 -
Allow beef mixture to cool before adding cheese to keep gooey pockets inside.
02 -
Assemble up to 24 hours ahead or freeze baked bombs up to 3 months.
03 -
Reheat at 175°C (350°F) for 5–8 minutes or air fry for 3–4 minutes to restore crispness.
04 -
Vegetarian options can use plant-based ground products and cheese.