Cheeseburger Filling

1 lb lean ground beef

1 tablespoon olive oil

1 small yellow onion, finely diced

3 garlic cloves, minced

1 teaspoon Worcestershire sauce

1 teaspoon Dijon mustard

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon smoked paprika

½ teaspoon sea salt

½ teaspoon black pepper

1½ cups sharp cheddar cheese, cut into small cubes

1 can (16 oz) refrigerated biscuit dough (8 biscuits)

Garlic Parmesan Butter

3 tablespoons unsalted butter, melted

2 garlic cloves, finely minced

⅓ cup grated Parmesan cheese

1 teaspoon Italian seasoning

1 tablespoon chopped fresh parsley

Optional Garnish

Fresh parsley, chopped

Extra grated Parmesan

Burger sauce or marinara for dipping

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

Heat the olive oil in a large skillet over medium-high heat. Sauté the onion for 3–4 minutes until softened, then add the garlic and cook for 30 seconds.

Add the ground beef, Worcestershire sauce, Dijon mustard, garlic powder, onion powder, smoked paprika, salt, and black pepper. Cook until browned, breaking the meat into small crumbles. Drain excess grease and let the mixture cool slightly.

Flatten each biscuit into a 4-inch round.

Place about 2 tablespoons of the beef mixture into the center of each dough round and top with a cube or two of cheddar cheese.

Carefully pull the dough up around the filling and pinch tightly to seal. Place each ball seam-side down on the prepared baking sheet.

In a small bowl, combine the melted butter, minced garlic, Parmesan cheese, Italian seasoning, and parsley.

Brush the tops generously with the garlic Parmesan butter mixture.

Bake for 18–20 minutes, or until the biscuit bombs are puffed and deep golden brown.

Brush with the remaining garlic Parmesan butter immediately after baking for extra flavor.

Serve hot with burger sauce or marinara for dipping.

Calories: ~470 per serving

Carbohydrates: 28g

Fat: 27g

Protein: 27g

Fiber: 1g

Sugar: 4g