Get ready to fall in love with Garlic Parmesan Cheeseburger Bombs! Imagine buttery biscuits wrapped around juicy seasoned beef, savory onions, and gooey cheddar, all brushed with garlicky butter and dusted with Parmesan for a crave-worthy finish. Whether you’re feeding a hungry family, entertaining guests, or simply wanting an easy yet unforgettable meal, this recipe brings the classic cheeseburger experience into an irresistibly poppable form. The flavors burst through every bite, and the homemade touch is worlds better than takeout. Let’s make these your new favorite crowd-pleaser!
Ingredients You’ll Need
Part of the magic behind Garlic Parmesan Cheeseburger Bombs is that you’re working with everyday ingredients, yet each does its part to make every bite sing. The biscuit dough gives the perfect base, the beef mixture oozes comfort, and that luscious garlic-parmesan topping ties it all together. Here’s what you’ll need:
- Ground Beef (1 pound): Go for an 80/20 blend for juiciness and rich burger flavor—swap in turkey or plant-based meat for a twist, if you’d like!
- Salt (1/2 teaspoon): Essential for bringing every savory note of the beef to life; taste after browning and adjust as needed.
- Black Pepper (1/4 teaspoon): Adds just a little kick to balance the rich cheese and butter.
- Garlic Powder (1/2 teaspoon): Deepens the savory flavor, complementing both the beef and the garlic-butter coating.
- Diced Onion (1/2 cup): Sautéed with the beef, this adds natural sweetness and a subtle crunch.
- Shredded Cheddar Cheese (1 cup): The gooey heart of every bomb—choose sharp cheddar for bold flavor.
- Refrigerated Biscuit Dough (1 can, 16.3 oz, 8 count): Super convenient; these puff up perfectly and hold all that goodness inside.
- Unsalted Butter, melted (3 tablespoons): Provides richness and helps the garlic-Parmesan topping stick beautifully.
- Garlic, minced (2 cloves): Use fresh for maximum punch—this is the star of the buttery topping.
- Grated Parmesan Cheese (2 tablespoons): For that finishing touch of salty, nutty goodness.
- Fresh Parsley, chopped (1 tablespoon, optional): Adds a splash of color and herbaceous freshness at the end.
How to Make Garlic Parmesan Cheeseburger Bombs
Step 1: Prepare the Filling
Start by heating a large skillet over medium. Brown your ground beef along with the diced onion, salt, black pepper, and garlic powder. Stir and break up the beef as it cooks, letting the onions soften and everything become fragrant—there’s no better aroma than this on a chilly evening! Once the beef is fully browned, drain away excess fat and give it a few minutes to cool off. It should feel just warm, not piping hot, so your cheese won’t melt too soon when you assemble.
Step 2: Shape the Biscuits
Pop open that can of biscuit dough (an oddly satisfying moment every time!) and separate the biscuits. On a lightly floured surface, press each into a flat round 4 to 5 inches wide—just wide enough to hold a generous heap of filling but not so thin that it tears. If kids are helping, this part is especially fun, and a little sticky!
Step 3: Assemble the Bombs
Grab a spoonful of the savory beef mixture and center it on each dough circle. Top each mound with a hearty pinch of shredded cheddar—it’s what turns these into true cheeseburger bombs! Now, carefully stretch the biscuit over the filling, pinch the edges together securely, and roll gently between your hands to shape a nice, sealed ball. Place each, seam side down, on your lined baking sheet. This keeps all that cheesy goodness tucked safely inside.
Step 4: Brush and Sprinkle
In a small bowl, mix the melted butter with the minced garlic. Generously brush the tops of each cheeseburger bomb—this not only gives shine and flavor but also helps the Parmesan stick. Finish with a shower of parmesan over every bomb for that garlicky, crispy, savory crown. Trust me, this topping makes a huge difference!
Step 5: Bake to Golden Perfection
Slide the baking sheet into your preheated 375°F oven and bake for about 13 to 16 minutes. You’re looking for deep golden tops, fragrant garlic in the air, and maybe a little bit of cheesy bubbling where some filling has peeked out. When they come out, take a deep breath—this is the hardest part, waiting for them to cool just enough to dig in. Sprinkle fresh parsley over the top for instant color and a bit of freshness.
How to Serve Garlic Parmesan Cheeseburger Bombs
Garnishes
A little fresh parsley goes a long way here, adding not just a pop of green but a whisper of freshness against all that richness. A few extra shavings of Parmesan on top make these look (and taste) even more decadent. If you want to get fancy, sprinkle on a dash of smoked paprika or chili flakes for a bit of heat and color.
Side Dishes
With Garlic Parmesan Cheeseburger Bombs at the center, you’ve already got a flavor-packed main event. For a classic pairing, add a side of crispy fries, tots, or baked potato wedges. Want to lighten things up? Serve alongside a zippy coleslaw, a crisp green salad with tangy vinaigrette, or fresh-cut veggies and ranch. Whatever you pick, aim for something that helps balance the savory, buttery richness.
Creative Ways to Present
Serve these piled high on a wooden board with tiny dipping bowls of ketchup, fancy burger sauce, or homemade ranch for a party vibe. For game day, set them up slider-style, sticking a little cocktail skewer in each one. These are also perfect picnic fare—pack in a basket with napkins, and everyone gets their own cheesy surprise. However you choose, Garlic Parmesan Cheeseburger Bombs always steal the spotlight!
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, just pop them in an airtight container and refrigerate. Garlic Parmesan Cheeseburger Bombs will stay fresh for up to three days. Let them cool completely before storing to prevent soggy bottoms, and place a paper towel in the container to absorb any extra moisture.
Freezing
These freeze beautifully! Let fully baked bombs cool, then wrap individually in plastic wrap or foil before placing them in a freezer bag. They’ll keep for up to two months. When a cheeseburger craving hits, you’re already half way there—just grab, heat, and enjoy.
Reheating
For the best texture, reheat Garlic Parmesan Cheeseburger Bombs in the oven or toaster oven at 350°F for about 10 minutes until heated through and the exterior crisps up again. If you’re in a hurry, a quick zap in the microwave works, but toss them under the broiler for a minute or so to restore that irresistible crust.
FAQs
Can I use a different type Appetizer, Main Course
Absolutely! While cheddar melts beautifully and delivers classic cheeseburger vibes, try swapping in mozzarella, provolone, or Pepper Jack for a new twist. You could even combine cheeses for extra gooeyness.
What dipping sauces work best with Garlic Parmesan Cheeseburger Bombs?
Classic ketchup and ranch are always a hit, but don’t hesitate to get creative. Try honey mustard, chipotle mayo, burger sauce, or even a spicy sriracha aioli. Each one gives a unique spin to every bite.
Can I make these ahead and bake later?
Definitely! Prepare and assemble the bombs up to the baking step, then cover the tray and refrigerate for several hours or overnight. When ready to bake, brush on the garlic butter and Parmesan just before they go in the oven.
Are Garlic Parmesan Cheeseburger Bombs freezer friendly?
Yes, they freeze wonderfully. Wrap each cooled bomb individually and store in a freezer bag. When you’re ready to eat, bake straight from frozen, adding a couple of extra minutes to the cook time, until piping hot throughout.
Can I make these vegetarian?
Of course! Replace the ground beef with your favorite plant-based “beef” crumbles or even sautéed finely chopped mushrooms and lentils if you’d like. They’ll soak up all the seasonings and taste fantastic sandwiched inside that garlicky biscuit.
Final Thoughts
There you have it: everything you need to know to make Garlic Parmesan Cheeseburger Bombs right at home! There’s nothing like breaking into that golden, buttery crust to find melty cheese and perfectly seasoned beef. These are the kinds of treats friends and family remember for years—so don’t wait for a special occasion. Whip up a batch, and let the smiles (and requests for seconds) roll in!
Print
Garlic Parmesan Cheeseburger Bombs Recipe
- Total Time: 30 minutes
- Yield: 8 cheeseburger bombs
- Diet: Non-Vegetarian
Description
These Garlic Parmesan Cheeseburger Bombs are a delicious twist on traditional cheeseburgers. Savory ground beef, cheddar cheese, and a hint of garlic are wrapped in biscuit dough, baked until golden, then finished with a garlic Parmesan butter topping. Perfect for parties or as a fun family meal!
Ingredients
For the Cheeseburger Filling:
1 pound ground beef, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/2 teaspoon garlic powder, 1/2 cup diced onion, 1 cup shredded cheddar cheese,
For the Bombs:
1 can (16.3 oz) refrigerated biscuit dough (8 count), 3 tablespoons unsalted butter melted, 2 cloves garlic minced, 2 tablespoons grated Parmesan cheese, 1 tablespoon chopped fresh parsley (optional)
Instructions
- Preheat and Prepare: Preheat oven to 375°F and line a baking sheet with parchment paper.
- Cook the Filling: In a skillet, cook ground beef, diced onion, salt, pepper, and garlic powder until browned. Drain excess fat and cool slightly.
- Assemble the Bombs: Flatten each biscuit, add beef mixture and cheddar, fold dough around filling, pinch to seal, and form into balls.
- Add Topping and Bake: Mix melted butter with garlic, brush over bombs, sprinkle with Parmesan, bake for 13–16 minutes until golden.
- Finish and Serve: Garnish with parsley if desired and serve warm.
Notes
- Great with ketchup, ranch, or burger sauce for dipping.
- Prepare filling ahead and refrigerate until ready to use.
- Try variations with seasoned ground turkey or plant-based meat.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer, Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bomb
- Calories: 310
- Sugar: 3 g
- Sodium: 580 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 14 g
- Cholesterol: 45 mg
