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These Garlic Parmesan Cheeseburger Bombs turn classic burger flavors into portable dough-wrapped delights that are crispy on the outside and juicy with cheesy filling inside. Ground beef seasoned with garlic mixes with sharp Parmesan and melty cubed cheddar, all wrapped in flaky biscuit dough and brushed with butter before baking to golden perfection. They are perfect for family meals or gatherings and can be customized with add-ins like bacon or jalapeños to suit your taste.
I first made these for a football watch party and they disappeared before halftime. Now they are my most requested appetizer whenever friends come over.
Ingredients
- Ground beef eighty twenty blend: for juicy filling
- Fresh garlic: minced finely for even flavor distribution
- Parmesan cheese: freshly grated melts better than pre packaged
- Cheddar cheese: cubed for perfect melty pockets
- Buttermilk biscuit dough: flaky texture works best
- Butter: brushed on for a golden finish
- Fresh parsley: adds color and fresh flavor
Step by Step Instructions
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- Prepare Oven:
- Heat oven to three seventy five degrees Fahrenheit and line a baking sheet with parchment paper for easy cleanup
- Cook Beef Mixture:
- In a skillet over medium heat cook the ground beef with minced garlic breaking it into small pieces until fully browned about five to seven minutes then drain any excess fat
- Add Cheeses:
- While the beef is still hot stir in Parmesan and cheddar cheeses until evenly distributed and slightly melted to create a cohesive filling
- Assemble Bombs:
- Separate biscuit dough into pieces then flatten each into four inch circles place two tablespoons of filling in the center then carefully fold edges up and pinch firmly to seal roll gently between palms to smooth seams
- Bake:
- Arrange sealed bombs seam side down on prepared baking sheet brush tops generously with melted butter bake twelve to fifteen minutes until deep golden brown
- Finish And Serve:
- Let rest for five minutes to set then sprinkle with chopped parsley and serve warm with dipping sauces
The sharp Parmesan combined with melty cheddar makes these bombs special. I learned from my grandmother that cubing cheddar instead of shredding creates those perfect cheese pulls that everyone loves.
Storage Tips
Store cooled leftovers in an airtight container for up to three days. Reheat in a three hundred fifty degree Fahrenheit oven for five minutes to restore crispness. Freeze baked bombs for up to two months for quick snacks anytime.
Ingredient Substitutions
Ground turkey works well add one tablespoon olive oil to keep moisture. For gluten free use appropriate biscuit dough brands. Vegan versions are possible with plant based meats and cheeses if preferred.
Serving Suggestions
Serve with a variety of dipping sauces such as ranch marinara or spicy mayo. Pair with crisp vegetable sticks or potato wedges for a complete satisfying meal.
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Recipe FAQs
- → Can I Use Pre-Shredded Cheese Instead Of Cubed?
Freshly cubed cheese melts better than pre-shredded varieties, which contain anti-caking agents. For optimal texture, we recommend hand-cutting your cheddar into small cubes.
- → How Do I Prevent The Bottoms From Getting Soggy?
Make sure to thoroughly drain the cooked beef and use a parchment-lined baking sheet. Giving each bomb enough space on the pan promotes even air circulation during baking.
- → What's The Best Way To Seal The Dough Properly?
Press edges firmly with your fingers, then pinch to create a tight seal. If needed, dab a little water on the edges to help them stick together before folding.
- → Can I Make These With Ground Turkey Instead?
Absolutely! Ground turkey works well - just add 1 tablespoon olive oil to the mixture since poultry is leaner than beef. Consider boosting flavor with extra garlic or herbs.
- → How Long Do Leftovers Stay Fresh?
Store cooled bombs in an airtight container for up to 3 days. Reheat in a 350°F oven for 5-7 minutes to restore crispness. Freeze for longer storage up to 2 months.