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Garlic Parmesan cheeseburger bombs ready in 30 minutes with one pound ground beef browned with two minced garlic cloves until fully cooked and drained, mixed off-heat with one cup cheddar cheese cubed for molten cheese pulls and half cup freshly grated Parmesan until evenly combined, scooped into eight flattened circles from one 16.3-ounce can flaky biscuit dough, sealed seam-side down, brushed with garlic Parmesan butter, and baked at 375°F for 12-15 minutes until deeply golden and crispy

Garlic Parmesan Cheeseburger Bombs Recipe

Juicy seasoned ground beef and melted cheddar sealed inside soft biscuit dough, brushed with garlic butter and coated in parmesan. The ultimate game day appetizer ready in 35 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: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb ground beef, 80/20
  • 1/2 tsp garlic powder for filling
  • 1/2 tsp onion powder
  • 1/2 tsp smoked paprika
  • 1 tbsp Worcestershire sauce
  • 2 tbsp ketchup optional
  • 4 oz cheddar cheese, cut into 16 small cubes
  • salt and black pepper to taste
  • 1 can (16 oz) refrigerated biscuit dough, 8 biscuits
  • 3 tbsp unsalted butter, melted
  • 3 cloves garlic, minced for topping
  • 1/3 cup freshly grated parmesan cheese
  • 1 tsp dried parsley or Italian seasoning

Equipment

  • Skillet
  • Baking Sheet
  • Parchment Paper

Method
 

  1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
  2. Brown ground beef in a skillet, drain fat, season with all spices and Worcestershire sauce. Cool 5 minutes.
  3. Flatten each biscuit into a 4-inch circle. Add a tablespoon of beef and one cheese cube to the center.
  4. Seal dough tightly around the filling, pinch edges firmly, and roll into a smooth ball. Place seam-side down on the pan.
  5. Brush each bomb with garlic butter mixture. Sprinkle parmesan on top and press lightly to adhere.
  6. Bake 16 to 20 minutes until deep golden brown. Brush with remaining butter immediately after removing from oven. Serve hot.

Notes

  • Cool the beef for 5 minutes before assembling - hot filling makes dough hard to seal.
  • Press cheese into the center of the beef, not against the dough edge.
  • Freeze fully baked bombs for up to 2 months and reheat from frozen at 375°F for 15 to 18 minutes.
  • Air fryer method: 350°F for 10 to 12 minutes for a crispier exterior.