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Irresistible Garlic Parmesan Cheeseburger Bombs Recipe!

Experience the ultimate bite of cheesy, savory goodness with these Garlic Parmesan Cheeseburger Bombs! Each golden biscuit is stuffed with garlic-flavored beef, gooey cheddar, and nutty Parmesan, creating an irresistible flavor explosion. These are perfect for snacks, appetizers, or even a fun dinner treat that the whole family will love.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 8 cheeseburger bombs
Course: Appetizer, Snack
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 2 cloves garlic minced
  • 1 pound ground beef
  • ½ cup diced Parmesan cheese
  • 1 cup cubed cheddar cheese
  • 1 can 16.3 oz biscuit dough
  • 2 tablespoons melted butter
  • 1 tablespoon chopped parsley

Method
 

  1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
  2. In a skillet over medium heat, cook the ground beef until browned. Add the minced garlic and sauté until fragrant, about 5-7 minutes. Drain any excess fat and remove from heat.
  3. Stir in the diced Parmesan cheese and cubed cheddar cheese until well combined. Allow the mixture to cool slightly.
  4. Separate the biscuit dough and flatten each piece slightly with your hands or a rolling pin.
  5. Place a generous spoonful of the beef and cheese mixture in the center of each biscuit. Fold the dough over the filling and pinch the edges tightly to seal.
  6. Arrange the sealed bombs on the prepared baking sheet, seam-side down. Brush the tops with melted butter for a golden finish.
  7. Bake for 12-15 minutes, or until the dough is puffed and golden brown.
  8. Once baked, sprinkle the bombs with chopped parsley for a fresh garnish. Serve warm and enjoy!

Notes

  • Customizable: Add a pinch of chili flakes to the filling for a spicy kick, or include diced onions for extra flavor.
  • Reheating Tips: Reheat leftovers in the oven at 350°F (175°C) for about 10 minutes to keep the crust crisp.
  • Make-Ahead Option: Assemble the bombs and refrigerate them for up to 12 hours before baking.

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