Garlic Parmesan Cheeseburger Bombs

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Garlic Parmesan Cheeseburger Bombs

These handheld pockets feature seasoned ground beef and melty cheese tucked inside soft biscuit dough, finished with a savory garlic-Parmesan butter.

  • Prep time: 15 minutes

  • Cook time: 25 minutes

  • Servings: 6-8 (Makes 8 large bombs)

Ingredients

For the Filling:

  • 1 lb (450g) ground beef (lean 85-90% recommended)

  • 1 tbsp olive oil

  • 1 small onion, finely diced

  • 2 cloves garlic, minced

  • 1 tsp Worcestershire sauce

  • 1 tsp salt

  • ½ tsp black pepper

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

For the Dough & Topping:

  • 1 can (16 oz) refrigerated biscuit dough (8 count, like Pillsbury Grands)

  • ¼ cup unsalted butter, melted

  • 2 tbsp grated Parmesan cheese

  • 1 tsp garlic powder

  • 1 tsp dried parsley (optional garnish)

Instructions

1. Prepare the Beef Filling

  1. Heat the olive oil in a skillet over medium heat.

  2. Add the diced onion and sauté until softened (about 3 minutes). Stir in the minced garlic and cook for another 30 seconds until fragrant.

  3. Add the ground beef, salt, pepper, and Worcestershire sauce. Cook until the beef is fully browned, breaking it up with a spatula as it cooks.

  4. Drain any excess grease from the pan.

  5. Remove from heat and stir in the shredded cheese until it begins to melt and bind the beef together. Let the mixture cool slightly so it doesn’t tear the dough.

2. Assemble the Bombs

  1. Preheat your oven to 375°F (190°C) and line a large baking sheet with parchment paper.

  2. Take each biscuit and flatten it with your hands or a rolling pin into a circle roughly 4–5 inches wide.

  3. Place about 2 tablespoons of the beef and cheese mixture into the center of each dough circle.

  4. Gather the edges of the dough over the filling and pinch tightly to seal. Roll it gently in your hands to form a smooth ball.

  5. Place the balls seam-side down on the prepared baking sheet.

3. Add the Topping & Bake

  1. In a small bowl, whisk together the melted butter, grated Parmesan, garlic powder, and parsley.

  2. Brush the mixture generously over the top of each dough ball.

  3. Bake for 15–18 minutes, or until the bombs are puffed and a deep golden brown.

  4. (Optional) Brush with any remaining garlic butter immediately after taking them out of the oven for extra shine and flavor.

4. Serve

  • Serve warm while the cheese is still melty. These pair perfectly with ranch dressing, ketchup, or even a spicy marinara for dipping.

Pro-Tips for Success

  • Avoid the Leak: To prevent the “bombs” from bursting, ensure the beef mixture isn’t too hot when you assemble them, and make sure your pinch-seal is very firm.

  • Variety: Try adding a small slice of pickled jalapeño or a bit of crispy bacon inside the bomb for an extra flavor kick.

  • Storage: These keep well in the fridge for up to 3 days. Reheat them in an air fryer or oven to keep the biscuit exterior from getting soggy.

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