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Garlic Parmesan Cheeseburger Bombs

Garlic Parmesan Cheeseburger Bombs
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Bite-sized cheeseburger bombs stuffed with seasoned beef and melted cheddar, wrapped in buttery garlic-parmesan biscuit dough. Perfect game day appetizer.

Ingredients

Scale
  • 1 lb (450g) ground beef
  • ½ medium onion, finely chopped
  • 1 teaspoon garlic powder
  • 1 tablespoon Worcestershire sauce
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 cup (about 4 oz) shredded sharp cheddar cheese
  • 1 can (8 biscuits) refrigerated biscuit dough
  • ¼ cup grated parmesan cheese
  • 2 tablespoons unsalted butter
  • 1 tablespoon fresh parsley, chopped (optional)

Instructions

  1. Heat a large skillet over medium heat. Add ground beef and cook, breaking apart with a spoon, until browned and fully cooked to 160°F internal temperature, about 7-10 minutes.
  2. Drain excess fat and return beef to pan. Add chopped onion and cook for 2 minutes until softened.
  3. Stir in garlic powder, Worcestershire sauce, salt, and black pepper. Remove from heat and let cool for 5 minutes.
  4. Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
  5. Open refrigerated biscuit dough and separate biscuits. Flatten each into a 3-4 inch circle using fingers or rolling pin.
  6. While beef mixture is still warm, stir in shredded cheddar cheese until melted and well combined.
  7. Place about 3-4 tablespoons of beef mixture in center of each flattened biscuit. Fold edges around filling and pinch seams tightly to seal.
  8. Melt butter in a small bowl. Add grated parmesan cheese and chopped parsley if using. Mix well.
  9. Brush tops and sides of each bomb generously with garlic parmesan butter mixture. Place seam-side down on baking sheet.
  10. Bake for 15-20 minutes until biscuit dough is golden brown (like toasted bread) and filling is bubbling.
  11. Remove from oven and let cool for 3-5 minutes. Serve warm.

Notes

  • Use 80/20 ground beef for juiciest results. Ground turkey or chicken can be substituted with added olive oil.
  • Sharp cheddar provides the best flavor, though mild works too.
  • Seal dough tightly and place seam-side down to prevent cheese leakage during baking.
  • Can be assembled ahead and refrigerated up to 4 hours before baking. Add 2-3 minutes to baking time if cold.
  • For extra crispy exterior, add breadcrumbs to butter mixture before brushing.

Nutrition

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