Garlic Parmesan Cheeseburger Bombs are little pockets of cheesy, meaty goodness wrapped in soft dough and packed with bold flavors. Each bite delivers juicy ground beef, garlicky richness, and a sprinkle of parmesan that adds a perfect touch of savory sharpness. These bomb-shaped treats are a fun twist on classic cheeseburgers and easy to share with friends and family.
I love making these bombs when I want something comforting but also totally fun to eat. They’re great as a snack or even a main dish, and the garlic really stands out without being overwhelming. One thing I like to do is melt a little extra cheese on top before baking, which makes them look super appetizing and gives an extra cheesy kick that everyone appreciates.
The best way I’ve found to serve these is with a side of your favorite dipping sauce, like ketchup or ranch, because dipping takes the whole experience up a notch. They’re also perfect for game day gatherings or casual get-togethers—people can’t get enough of the warm, cheesy gooeyness inside. Honestly, once you try them, you’re going to want to make these again and again!
Key Ingredients & Substitutions
Ground Beef: Choose 80/20 for the best balance of flavor and juiciness. Leaner beef works but may dry out inside the dough. For a twist, try ground turkey or plant-based beef substitutes.
Biscuit Dough: Using refrigerated biscuit dough saves time and gives a soft, fluffy shell. If you can, try homemade dough for a richer taste, or puff pastry for a flakier crust.
Cheddar Cheese: Sharp cheddar melts well and adds good flavor. Feel free to mix in mozzarella for extra gooeyness or pepper jack for a spicy kick.
Garlic & Parmesan: Fresh garlic in the butter adds strong aroma and flavor to the crust. Parmesan gives a salty, nutty finish on top. If unavailable, Pecorino Romano or Asiago work well.
How Do You Seal These Bombs So They Don’t Leak Cheese?
Sealing the dough tight around the beef and cheese is key to avoid messy leaks:
- Press the biscuit dough flat with your fingers or a rolling pin to get an even, thin layer.
- Place the beef-cheese ball right in the center to leave enough dough around it.
- Fold the edges upward, pinch firmly together, and twist slightly if needed to close fully.
- Flip the sealed side down in your muffin tin to create a smooth top side.
- A light brushing of water or egg wash on the edges before sealing can add extra stickiness if your dough is a bit dry.
This careful sealing helps keep the melted cheese inside and creates a nicely rounded bomb with a golden crust.
Equipment You’ll Need
- Muffin tin – I use this to keep each burger bomb in shape while baking and prevent their sides from sticking together.
- Mixing bowls – for combining the beef mixture and melting butter with garlic.
- Small spoon or scoop – helps to portion out the beef mixture evenly.
- Rolling pin or flat surface – for pressing the biscuit dough flat for wrapping.
- Pastry brush – to spread the garlic butter evenly over the bombs, adding flavor and shine.
- Oven – a standard oven will give you perfectly baked, golden bombs.
Flavor Variations & Add-Ins
- Cheese swaps: Use mozzarella for a stretchy melt or pepper jack for some heat. These change the flavor and texture.
- Protein options: Try ground turkey or cooked sausage instead of beef for different tastes or leaner options.
- Veggie additions: Finely chopped sautéed mushrooms or diced bell peppers mixed into the beef add moisture and color.
- Spice it up: Mix in red pepper flakes, paprika, or a splash of hot sauce into the beef for extra kick.
Garlic Parmesan Cheeseburger Bombs
Ingredients You’ll Need:
For the Beef Filling:
- 1 lb ground beef (80/20 for juiciness)
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and black pepper, to taste
- 1 teaspoon Worcestershire sauce
- 1 cup shredded cheddar cheese (sharp or mild)
For the Dough & Topping:
- 1 package refrigerated biscuit dough (about 10 biscuits)
- 2 tablespoons butter, melted
- 2 cloves garlic, finely minced
- ¼ cup grated Parmesan cheese
- 1 tablespoon chopped fresh parsley (optional, for garnish)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and assemble, plus 20-25 minutes to bake. It’s quick and easy, perfect for a tasty snack or a fun meal!
Step-by-Step Instructions:
1. Prepare and Season the Beef:
Preheat your oven to 375°F (190°C). In a medium bowl, gently mix ground beef with garlic powder, onion powder, salt, pepper, and Worcestershire sauce until combined.
2. Shape the Meatballs:
Divide the beef mixture into 10 equal balls. Press some shredded cheddar cheese into the center of each ball, then shape the beef around the cheese to fully enclose it.
3. Wrap in Biscuit Dough:
Flatten each biscuit dough piece on a clean surface. Place a beef-and-cheese ball in the center, then carefully wrap the dough around it, sealing all the edges tightly to form a round bomb. Place each on a greased muffin tin.
4. Add Garlic Butter and Parmesan Topping:
Mix melted butter and minced garlic. Brush the tops of each bomb generously with this garlic butter. Sprinkle Parmesan cheese evenly over the tops for a delicious crust.
5. Bake and Serve:
Bake for 20-25 minutes until golden brown and fully cooked. Let cool slightly before removing from the muffin tin. Garnish with fresh parsley if you like, and serve warm with ketchup, mustard, or ranch for dipping.
Can I Use Frozen Ground Beef for This Recipe?
Yes, but be sure to fully thaw the ground beef in the refrigerator overnight before using. Thawing ensures even cooking and easier mixing with the seasonings.
Can I Substitute the Biscuit Dough?
Absolutely! You can use pizza dough or puff pastry for a different texture, but biscuit dough gives the soft, fluffy bite that works best here.
How Should I Store Leftovers?
Place leftover bombs in an airtight container and refrigerate for up to 3 days. Reheat in the oven at 350°F until warmed through to keep the crust crispy.
Can I Prepare These Ahead of Time?
Yes! Assemble the bombs, then cover and refrigerate for up to 24 hours before baking. Just add a few extra minutes to the baking time if baking cold.