Garlic Parmesan Cheeseburger Bombs (Printable Version)
Savory beef and cheese wrapped in golden dough, coated with garlic butter and parmesan for ultimate snacking pleasure.
# Everything You’ll Need:
→ Filling
01 -
500 g ground beef (80/20 blend recommended)
02 -
1 tablespoon Worcestershire sauce
03 -
1 teaspoon fine sea salt
04 -
0.5 teaspoon freshly ground black pepper
05 -
0.5 teaspoon garlic powder
06 -
0.5 teaspoon onion powder
07 -
120 g sharp cheddar cheese, shredded
→ Dough
08 -
1 tube (340 g) refrigerated biscuit dough (8 pieces), or equal amount homemade or alternative dough
→ Topping
09 -
45 g unsalted butter, melted
10 -
2 cloves fresh garlic, minced
11 -
40 g grated Parmesan cheese
12 -
1 tablespoon finely chopped fresh parsley (optional, for garnish)
# Steps to Cook:
01 -
In a large skillet over medium-high heat, cook ground beef, breaking it into crumbles with a spoon, until no pink remains (5–7 minutes). Drain excess fat thoroughly.
02 -
Return beef to pan. Stir in Worcestershire sauce, salt, black pepper, garlic powder, and onion powder. Mix thoroughly to distribute seasonings evenly. Remove from heat and let cool for 5 minutes.
03 -
When meat is slightly cooled, fold in shredded cheddar until well combined. Filling should hold together loosely.
04 -
Preheat oven to 190°C (375°F). Line a baking tray with parchment paper. Flatten each biscuit dough round into a 7–8 cm circle. Place 1–2 tablespoons filling in the centre of each round. Pull edges up and pinch to seal tightly. Roll into smooth balls.
05 -
Set bombs seam-side down on prepared tray, spaced 5 cm apart. Mix melted butter and minced garlic. Brush generously over tops of each bomb. Sprinkle evenly with grated Parmesan.
06 -
Bake in preheated oven for 15–18 minutes until golden brown, puffed, and hollow-sounding when tapped.
07 -
Remove from oven. If desired, brush with additional garlic butter for shine and sprinkle with chopped parsley. Cool 3–5 minutes before serving.
# Extra Suggestions:
01 -
Allow the beef mixture to cool before adding cheese to preserve pockets of gooey cheese within the filling.
02 -
These can be assembled ahead up to 24 hours and baked fresh for events, or baked in advance and frozen for up to 3 months.
03 -
Vegetarian versions can be made using plant-based ground products and cheese.
04 -
To reheat, bake at 175°C (350°F) for 5–8 minutes or air fry for 3–4 minutes to restore crispness.