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Garlic Parmesan Cheeseburger Bombs are pure comfort food and deliver all the juicy satisfaction of a cheeseburger inside a pocket of fluffy biscuit dough. The centers stay gooey with cheddar and mozzarella while the tops get a buttery garlicky Parmesan crust. Whether for game day or a fun weeknight dinner these bombs never last long in my house.
I still remember the first time I made a double batch for a backyard movie night and not a single one made it to the next morning.
Ingredients
- Ground beef: the classic burger flavor and pick 80/20 for best juiciness
- Garlic powder and onion powder: these boost savory flavor
- Salt and black pepper: season the beef just right
- Shredded cheddar cheese: melts into creamy pockets opt for sharp varieties for extra flavor
- Shredded mozzarella cheese: adds gooey texture pick low moisture to avoid sogginess
- Refrigerated biscuit dough: the fast route to soft golden crust
- Unsalted butter: creates a rich garlic topping use high quality for best flavor
- Minced garlic: gives real garlic punch fresh always beats jarred here
- Grated Parmesan cheese: tops the bombs with a crispy savory layer look for freshly grated if possible
- Chives or parsley: fresh green finish and adds a little bite
Instructions
- Prepare The Oven And Filling:
- Preheat your oven to 375 degrees Fahrenheit. Grease a nine inch baking dish or cast iron skillet. Mix the ground beef with garlic powder onion powder salt and black pepper in a large bowl until blended thoroughly. Even mixing ensures every bite is seasoned.
- Shape The Dough And Stuff:
- Divide the biscuit dough into eight equal pieces and flatten each one into a three inch round. Spoon about two tablespoons of your seasoned beef onto the center of each circle and sprinkle tops with your blend of cheddar and mozzarella. The cheese will melt into the meat and create a creamy filling.
- Seal And Arrange:
- Fold the dough circles over their beef and cheese centers pinching the edges closed tightly. This forms stuffed balls and prevents cheese from leaking. Set each ball seam side down in your greased dish to hold their shape.
- Add Garlic Butter And Parmesan:
- Melt the butter and stir in chopped garlic and half your Parmesan. Generously brush this garlicky topping over the dough balls so each is well coated. Finish by sprinkling the remaining Parmesan over the tops for a define cheesy crust.
- Bake And Garnish:
- Bake bombs for twenty to twenty five minutes until they are deeply golden. Remove from the oven and shower freshly chopped chives or parsley over the tops for color and freshness. Give them a few minutes to cool before serving so the filling is not too hot to eat.
I absolutely love the way Parmesan turns crackly on top and my kids think these are even better than pizza rolls. The smell of garlic butter coming from the oven always brings everyone to the kitchen in minutes.
Storage Tips
Store leftovers in an airtight container in the fridge for up to three days. Reheat for best results in a toaster oven which keeps the exterior crispy and the inside gooey. If you make extra you can freeze unbaked cheeseburger bombs just defrost and bake fresh when needed.
Ingredient Substitutions
Try ground turkey or chicken if you want a lighter filling. Swap out cheddar for gouda or Monterey Jack for a fun twist. You can also add a spoonful of sautéed onions or mushrooms to the filling for extra flavor and moisture.
Serving Suggestions
These are terrific alongside classic burger toppings. Serve with pickles extra ketchup or a creamy dipping sauce. At parties I let everyone pick their own dip and pile the bombs on a big platter.
Cultural and Historical Context
These bombs put a fun American spin on stuffed doughs found in many cultures. From Eastern European pirozhki to Asian bao the joy of sealed savory dough crosses many borders. Here the biscuit crust brings that Southern bakery touch to the classic burger flavor.
Seasonal Adaptations
Swap chives for cilantro or dill in the summer for a brighter flavor Add a thin slice of tomato inside before sealing for a taste of burger season In colder months try brushing with rosemary garlic butter for extra warmth I love making these at the start of fall for warm game day snacks because the toasty cheesy flavor matches the crisp air outside.
Success Stories
A friend told me she made these for her teen’s birthday sleepover and all the kids raved about how much fun it was to have mini cheeseburgers. My neighbor always packs one for her work lunch and gets jealous looks in the break room.
Freezer Meal Conversion
To freeze assemble the stuffed dough balls and place them on a tray in the freezer until firm. Transfer to a zip top bag and freeze up to two months. When ready to serve bake from frozen adding a few extra minutes to the baking time.
Enjoy these bombs with ketchup ranch or your favorite sauce for dipping.
Recipe FAQs
- → Can I use different cheese varieties for the filling?
Yes, you can substitute cheddar or mozzarella with other cheeses like Monterey Jack, provolone, or pepper jack for added flavor.
- → How do I seal the dough to prevent leaks?
Pinch the edges of the dough tightly after folding over the filling, making sure there are no gaps so the cheese doesn't escape during baking.
- → Can I make these bombs ahead of time?
They can be assembled in advance and refrigerated. For best results, bake just before serving for optimal texture.
- → What dipping sauces pair well with them?
Popular choices include ketchup, garlic aioli, ranch, or spicy barbecue sauce. Choose your favorite to match the flavors.
- → Are there vegetarian variations?
Swap the ground beef for seasoned sautéed vegetables or plant-based crumbles to create a vegetarian alternative.