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Garlic Parmesan cheeseburger bombs with one pound ground beef browned with two cloves minced garlic, drained, then mixed with one cup shredded cheddar cheese cubed for epic cheese pulls, half cup freshly grated Parmesan, salt, pepper, and one teaspoon each garlic powder and onion powder - scooped into eight flattened circles of 16.3-ounce refrigerated flaky biscuit dough, wrapped and sealed seam-side down, brushed generously with two tablespoons melted butter mixed with extra Parmesan, and baked at 375°F for 12-15 minutes until deeply golden

Garlic Parmesan Cheeseburger Bombs Recipe

Golden baked dough bombs stuffed with seasoned ground beef and melted cheddar, brushed with garlic parmesan butter. The ultimate game day appetizer ready in under 40 minutes.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 8 bombs
Course: Dinner
Cuisine: American
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb ground beef, 80/20 blend
  • 1/2 small yellow onion, finely diced
  • 2 cloves garlic, minced for filling
  • 1 tsp Worcestershire sauce
  • 1/2 tsp smoked paprika
  • 1/2 tsp onion powder
  • salt and black pepper to taste
  • 6 oz cheddar cheese, cut into small cubes
  • 1 can refrigerated biscuit dough 16.3 oz, 8 biscuits
  • 3 tbsp unsalted butter, melted
  • 3 cloves garlic, minced for topping
  • 1/4 cup grated parmesan cheese
  • 1 tsp dried parsley

Equipment

  • Baking Sheet
  • Skillet
  • Parchment Paper

Method
 

  1. Preheat oven to 375°F and line a baking sheet with parchment paper.
  2. Brown ground beef in a skillet over medium-high heat. Drain excess fat.
  3. Add onion and cook 2 to 3 minutes. Add garlic and cook 30 seconds. Stir in Worcestershire, paprika, onion powder, salt, and pepper. Cool 5 minutes.
  4. Flatten each biscuit into a 4 to 5 inch circle. Add 2 tbsp filling and cheddar cubes to the center.
  5. Pull dough edges up, pinch firmly to seal, and roll into a smooth ball. Place seam-side down on the tray.
  6. Mix melted butter, minced garlic, parmesan, and parsley. Brush generously over each bomb.
  7. Bake for 16 to 20 minutes until golden brown. Brush with remaining garlic butter immediately after baking.

Notes

  • Cool the filling before adding to dough to prevent tearing and soggy texture.
  • Pinch seams firmly and roll smooth to prevent splitting during baking.
  • Let canned dough sit at room temperature 5 minutes before opening if it tears when flattening.
  • Freeze baked bombs for up to 2 months and reheat at 350°F for 15 to 18 minutes.