Garlic Parmesan Cheeseburger Bombs
Get ready to indulge in these mouthwatering Garlic Parmesan Cheeseburger Bombs! Each bite is a flavorful explosion of juicy seasoned beef and melty cheese, all cozily tucked inside golden biscuit dough and infused with a savory garlic and Parmesan twist. Perfect for game day or a fun family dinner, these tasty treats will have everyone coming back for more!
Prep
15
min
Cook
18
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(3)
- Minced garlic
- 2 cloves garlic, finely minced
- Dried or fresh parsleyoptional
🥩Meat & Seafood(2)
- Optional add-ins: caramelized onions, baconoptional
- 1 lb 80/20 ground beef (454 g)
🥛Dairy & Eggs(5)
- 3 tbs salted butter, melted (42 g)
- Mild cheddar, large cubes
- 1 egg, whisked (for egg wash)
- Shredded mozzarella
- Parmesan
🧂Spices & Seasonings(3)
- 1 tsp garlic powder (5 ml)
- 1 tsp onion powder (5 ml)
- Salt & pepper to taste
🍯Sauces & Condiments(1)
- 2 tsp Worcestershire (10 ml)
📦Other(1)
- 1 can biscuit dough (Pillsbury original flakey layers, red top)
Nutrition (per serving)
Calories
920
Protein
44g
Carbs
45g
Fat
62g
👨🍳 Instructions
- 1
Cook the ground beef on medium heat. Once browned, add minced garlic and all the seasonings. Stir for a minute. Set aside.
- 2
Preheat oven to 375F.
- 3
Take each biscuit and stretch it into a 5 inch circle. Add 2 spoonfuls of seasoned beef, some mozzarella, and a cube of cheese in the middle.
- 4
Fold the dough around the filling and pinch the edges tightly to seal. Pull it into a tight ball. Rest 5 min.
- 5
Place them seam side down on a parchment-lined baking sheet. Brush a thin layer of egg wash and sprinkle fresh grated parmesan.
- 6
Bake at 375F for 15-18 min until deeply golden.
- 7
Brush on garlic butter and sprinkle more parmesan. Serve immediately.
💡 Pro Tips
- ✓Brown your ground beef on medium (not high) heat for 6-8 minutes, breaking it into ¼-inch pieces, so the meat reaches 160°F internal temp while retaining 15-20% more moisture than high-heat cooking, which causes excessive water evaporation.timingMedium heat, 6-8 minutes, 160°F internal
- ✓Use 80/20 ground beef specifically because the 20% fat renders during cooking to baste the meat and create emulsified juices; leaner ratios (90/10) will produce dry, crumbly filling that won't bind properly around the cheese cubes.ingredient80/20 fat ratio
- ✓Stretch biscuit dough to exactly 5 inches and fill with only 2 spoonfuls (approximately 1 oz) of beef plus cheese; exceeding this ratio creates steam pressure that bursts seams during baking because dough can only expand 40-50% before tearing.technique5-inch diameter, 1 oz filling
- ✓Rest folded bombs for 5 minutes at room temperature before baking so gluten relaxes and prevents shrinkage; skip this and your sealed edges will contract 10-15%, opening seams that leak cheese and filling.timing5 minutes rest
- ✓Brush egg wash thinly (use 1 egg + 1 tbsp water whisked, applied with just the bristle tips) and bake at 375°F for exactly 15-18 minutes to achieve deep golden browning via Maillard reaction without overbaking the interior dough, which becomes gummy above 180°F internal temp.technique375°F, 15-18 minutes, thin egg wash
Share this recipe
Prep
15
min
Cook
18
min
Serves
4
people
Level
beginner
Share this recipe
Garlic Parmesan Cheeseburger Bombs
Get ready to indulge in these mouthwatering Garlic Parmesan Cheeseburger Bombs! Each bite is a flavorful explosion of juicy seasoned beef and melty cheese, all cozily tucked inside golden biscuit dough and infused with a savory garlic and Parmesan twist. Perfect for game day or a fun family dinner, these tasty treats will have everyone coming back for more!
📝 Ingredients
Serves 4🥬Fresh Produce(3)
- Minced garlic
- 2 cloves garlic, finely minced
- Dried or fresh parsleyoptional
🥩Meat & Seafood(2)
- Optional add-ins: caramelized onions, baconoptional
- 1 lb 80/20 ground beef (454 g)
🥛Dairy & Eggs(5)
- 3 tbs salted butter, melted (42 g)
- Mild cheddar, large cubes
- 1 egg, whisked (for egg wash)
- Shredded mozzarella
- Parmesan
🧂Spices & Seasonings(3)
- 1 tsp garlic powder (5 ml)
- 1 tsp onion powder (5 ml)
- Salt & pepper to taste
🍯Sauces & Condiments(1)
- 2 tsp Worcestershire (10 ml)
📦Other(1)
- 1 can biscuit dough (Pillsbury original flakey layers, red top)
Nutrition (per serving)
Calories
920
Protein
44g
Carbs
45g
Fat
62g
👨🍳 Instructions
- 1
Cook the ground beef on medium heat. Once browned, add minced garlic and all the seasonings. Stir for a minute. Set aside.
- 2
Preheat oven to 375F.
- 3
Take each biscuit and stretch it into a 5 inch circle. Add 2 spoonfuls of seasoned beef, some mozzarella, and a cube of cheese in the middle.
- 4
Fold the dough around the filling and pinch the edges tightly to seal. Pull it into a tight ball. Rest 5 min.
- 5
Place them seam side down on a parchment-lined baking sheet. Brush a thin layer of egg wash and sprinkle fresh grated parmesan.
- 6
Bake at 375F for 15-18 min until deeply golden.
- 7
Brush on garlic butter and sprinkle more parmesan. Serve immediately.
💡 Pro Tips
- ✓Brown your ground beef on medium (not high) heat for 6-8 minutes, breaking it into ¼-inch pieces, so the meat reaches 160°F internal temp while retaining 15-20% more moisture than high-heat cooking, which causes excessive water evaporation.timingMedium heat, 6-8 minutes, 160°F internal
- ✓Use 80/20 ground beef specifically because the 20% fat renders during cooking to baste the meat and create emulsified juices; leaner ratios (90/10) will produce dry, crumbly filling that won't bind properly around the cheese cubes.ingredient80/20 fat ratio
- ✓Stretch biscuit dough to exactly 5 inches and fill with only 2 spoonfuls (approximately 1 oz) of beef plus cheese; exceeding this ratio creates steam pressure that bursts seams during baking because dough can only expand 40-50% before tearing.technique5-inch diameter, 1 oz filling
- ✓Rest folded bombs for 5 minutes at room temperature before baking so gluten relaxes and prevents shrinkage; skip this and your sealed edges will contract 10-15%, opening seams that leak cheese and filling.timing5 minutes rest
- ✓Brush egg wash thinly (use 1 egg + 1 tbsp water whisked, applied with just the bristle tips) and bake at 375°F for exactly 15-18 minutes to achieve deep golden browning via Maillard reaction without overbaking the interior dough, which becomes gummy above 180°F internal temp.technique375°F, 15-18 minutes, thin egg wash