Garlic Parmesan Cheeseburger Bombs are little bites of pure comfort. Imagine juicy cheeseburger filling wrapped in soft dough, all sprinkled with garlicky parmesan goodness—it’s a taste that feels like a warm hug. The combination of garlic and parmesan adds a tasty twist that makes these bombs stand out from your usual burgers.
I love making these when I want something fun and easy to share. The best part is how the cheese melts inside, creating that delightful gooey surprise with every bite. Sometimes I add a little extra garlic butter on top before baking to make them even more flavorful—I swear, that small step makes a big difference!
These cheeseburger bombs are great served with a side of ketchup or your favorite dipping sauce. They’re perfect for game days, casual dinners, or whenever you’re craving something hearty but handheld. I always find that once these are out on the table, everyone reaches for seconds pretty fast—so be ready to make more!
Key Ingredients & Substitutions
Ground Beef: I recommend using 80/20 ground beef for the right mix of flavor and juiciness. You can swap for ground turkey or chicken for a lighter option, but add a bit of oil so it stays moist.
Cheddar Cheese: Cheddar melts well and has nice sharpness here. If you don’t have it, mozzarella or Monterey Jack works too for gooey texture.
Biscuit Dough: Refrigerated biscuit dough makes this recipe easy and fast. You can substitute with homemade pizza dough or crescent roll dough if you prefer.
Garlic & Parmesan: Fresh garlic in the butter gives an extra punch. For Parmesan, any hard grating cheese like Pecorino Romano is a good alternative.
How Do You Wrap the Meat and Cheese Perfectly Without Leaks?
Sealing the meat around the cheese and then wrapping the dough tightly is key. Here’s what I do:
- Flatten the beef patty generously around the cheese cube, so it’s fully covered with no gaps.
- Press the dough edge firmly when sealing, and pinch seams well to avoid openings.
- Place the wrapped balls seam side down on the baking sheet; this helps keep the seal tight during baking.
A well-sealed dough keeps all the cheese inside and the bombs juicy. If you want, chill the wrapped bombs for 10 minutes before baking to help them keep their shape better.
Equipment You’ll Need
- Baking sheet with parchment paper or silicone mat – I like it because it keeps the bombs from sticking and makes cleanup easier.
- Mixing bowls – handy for combining the ground beef and other ingredients quickly.
- Small spoon or cookie scoop – helps divide the beef mixture evenly for consistent bombs.
- Sharp knife – useful for cutting the cheddar into small cubes and mincing garlic.
- Pastry brush – makes applying the garlic butter simple and even on each bomb.
Flavor Variations & Add-Ins
- Swap ground beef for cooked sausage or ground turkey for different flavors. Sausage adds a bit more spice and richness.
- Add cooked sautéed mushrooms or caramelized onions inside the meat for extra texture and flavor.
- Combine different cheeses like mozzarella, Monterey Jack, or pepper jack for a cheese blend that melts beautifully.
- Sprinkle chopped fresh herbs like basil or oregano on top before baking for a fresh, herby touch.
Garlic Parmesan Cheeseburger Bombs
Ingredients You’ll Need:
For The Filling:
- 1 lb ground beef
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper to taste
- 4 oz cheddar cheese, cut into small cubes
For The Dough & Topping:
- 1 package (16 oz) refrigerated biscuit dough
- 1/4 cup unsalted butter, melted
- 2 cloves garlic, minced
- 1/4 cup grated Parmesan cheese
- 1 tbsp chopped fresh parsley (optional)
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and around 20 minutes to bake, so you’ll have these tasty garlic parmesan cheeseburger bombs ready in about 30 minutes total — quick and satisfying!
Step-by-Step Instructions:
1. Prepare Your Baking Setup:
Start by heating your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and make cleanup easier.
2. Mix The Beef Filling:
In a medium bowl, gently combine the ground beef with garlic powder, onion powder, salt, and pepper. Avoid overmixing to keep the meat tender. Then divide this mixture into 8 equal portions and flatten each one into a small patty.
3. Add The Cheese and Form Balls:
Place a cheese cube in the center of each patty, then carefully fold the meat around it, sealing the cheese inside to create a ball.
4. Wrap With Biscuit Dough:
Lightly flatten each biscuit dough piece and wrap it snugly around each meatball, making sure to pinch the edges together tightly to seal. Place each wrapped ball seam side down on your prepared baking sheet.
5. Add Garlic Butter and Parmesan:
Mix melted butter with minced garlic in a small bowl. Generously brush this over the tops of each dough ball. Then sprinkle the grated Parmesan cheese evenly over the tops.
6. Bake and Serve:
Bake in the oven for 18-22 minutes, or until the dough is golden brown and cooked through. When done, remove from the oven and optionally sprinkle with fresh parsley for a pop of color and flavor. Let them rest a few minutes before biting in—the melted cheese inside will be quite hot. Serve warm with ketchup or your favorite dipping sauce!
Can I Use Frozen Ground Beef for This Recipe?
Yes, but be sure to thaw it completely before mixing. Thaw in the fridge overnight or use the cold water method, then pat dry to remove excess moisture for better texture.
Can I Make Garlic Parmesan Cheeseburger Bombs Ahead of Time?
Absolutely! Prepare and assemble the bombs, then refrigerate them covered for up to 24 hours before baking. You can also freeze them after assembling—just thaw in the fridge before baking.
How Should I Store Leftovers?
Store any leftover cheeseburger bombs in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed through to keep the crust crisp.
What Are Good Dipping Sauces for These Cheeseburger Bombs?
Ketchup is a classic! You can also try mustard, ranch dressing, barbecue sauce, or a spicy mayo for delicious variety.