Garlic Parmesan Cheeseburger Bombs
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Soft, buttery biscuit dough is filled with seasoned ground beef, melty American cheese, mild cheddar, and mozzarella, then baked until deeply golden. The finished cheeseburger bombs are brushed with garlic butter and topped with Parmesan.
- Time
- 55 minutes
- Equipment
- Stovetop and oven
- Good for
- Lunch, dinner, or snacks
- Cuisine
- American
- Contains
- Gluten, dairy, eggs, and fish
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Cheeseburger bombs
- 3 g
- 2 g
- 10 g
- 6 g
- 40 g
- 340 g
- 50 g
Garlic butter
- 6 g
- 4 g
Weights are estimates. Together, the ingredients weigh about 1.39 kg before cooking, which is about 175 g per serving.
Steps
Heat a large skillet over medium heat. Add the ground beef and cook, breaking it into small crumbles, until browned and no longer pink, about 6–8 minutes. Drain excess grease if necessary; avoid overcooking the beef.
Add the minced garlic, garlic powder, onion powder, Worcestershire sauce, salt, and black pepper to the browned beef. Stir for about 1 minute, until the garlic is fragrant and the seasonings are evenly distributed.
If using American cheese in the beef, add it now and stir until melted and incorporated. Remove the skillet from the heat and set the filling aside to cool slightly.
Preheat the oven to 375°F (190 °C) (190°C (375 °F)). Line a baking sheet with parchment paper.
Separate the biscuit dough into individual biscuits. Flatten and stretch each biscuit into a roughly 5-inch circle, taking care not to tear the dough.
Place about two spoonfuls of beef filling in the center of one dough circle. Add some shredded mozzarella, a cube of mild cheddar, and optional caramelized onions. Do not overfill, or the dough will be difficult to seal.
Bring the dough edges up and around the filling. Pinch the edges tightly together to seal, then gently roll the filled dough into a compact ball. Repeat with the remaining biscuits and filling.
Arrange the filled biscuit balls seam-side down on the parchment-lined baking sheet. Let them rest for 5 minutes.
Brush a thin layer of whisked egg over each dough ball. Sprinkle the tops with freshly grated Parmesan.
Bake at 375°F (190 °C) (190°C (375 °F)) for 15–18 minutes, until the biscuit dough is puffed and deeply golden brown.
While the bombs bake, combine the melted salted butter, finely minced garlic, and dried or fresh parsley to make the garlic butter.
Remove the baked cheeseburger bombs from the oven. Brush them generously with the garlic butter and sprinkle with additional Parmesan. Serve immediately while the centers are hot and the cheese is melted.
Notes
The creator recommends using plenty of cheese and notes that caramelized onions make a good optional addition. Serve immediately for the best texture. Quantities for the cheeses, minced garlic mixed into the beef, Parmesan, parsley, and optional onions were not specified in the source and are estimated.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 543
- Protein
- 28 g
- Carbs
- 24 g
- Fat
- 38 g
- Fiber
- 1 g
Where the calories come from
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