Introduction
The kitchen smelled like browned beef and warm butter as I rolled the last little biscuit around a cube of cheddar; steam puffed up and the scent of garlic and Parmesan filled the air. Right there I knew these Garlic Parmesan Cheeseburger Bombs would disappear fast. This always takes me back to Sunday dinners. If you love bold garlic flavors, you might also enjoy this garlic Parmesan chicken and potatoes skillet for another cozy weeknight meal: garlic Parmesan chicken and potatoes skillet.
Why You’ll Love This
- Quick to make: about 30 minutes from start to finish.
- Kid-approved: cheesy center and familiar burger flavor.
- Budget-friendly: simple pantry items, big payoff.
- Portable: great for parties or lunchboxes. Also try my cheesy garlic chicken wraps if you want another handheld favorite.
Quick Recipe Snapshot
- Servings: 8 bombs (one per biscuit)
- Prep time: 10 minutes
- Cook time: 18–22 minutes
- Total time: 28–32 minutes
- Skill level: Easy
- Taste: savory + buttery
Warm hands, confident baking, and a hot dip make these feel effortless.
Ingredients You’ll Need
- 1 pound ground beef
- 2 cloves garlic, minced
- ½ cup Parmesan cheese, diced or shredded
- 1 cup cheddar cheese, cubed
- 1 can (16.3 oz) refrigerated biscuit dough (8-count)
- 2 tablespoons butter, melted
- 1 tablespoon fresh parsley, chopped (optional for garnish)
Chef notes:
- Fresh garlic = bigger flavor.
- Use full-fat cheddar for melty centers.
- Refrigerated biscuits save time.
For a creamy side, consider this garlic tomato cream pasta as a partner dish: garlic tomato cream pasta.
How to Make It
- First, preheat oven to 375°F (190°C). Line a baking sheet with parchment.
- Then, heat a skillet over medium-high and add the ground beef. Break it up as it sizzles.
- Next, add the minced garlic when the beef is nearly browned; stir until fragrant, about 30 seconds. Drain any excess fat.
- Meanwhile, stir in the Parmesan into the warm beef so it melts slightly and binds. You should see a glossy, cheesy coating.
- Now, flatten each biscuit into a 3–4 inch round. Place a spoonful of the beef mixture and a cube of cheddar in the center.
- Fold edges up and pinch tightly; the dough should seal and look smooth.
- Brush each bomb with melted butter, then place on the sheet with seams down. You want golden edges and puffed tops when done.
- Bake 18–22 minutes until the tops turn deep golden and juices bubble. Finally, sprinkle parsley and let cool 2 minutes before serving.
For a seafood twist later, you could swap the filling ideas and match with this high-protein honey garlic shrimp recipe: high-protein honey garlic shrimp.
Kitchen Tips (From My Kitchen)
- Time-saver: Use pre-shredded Parmesan to skip grating.
- Common mistake + fix: If biscuits split while sealing, chill the filling briefly so it’s less greasy and easier to seal.
- Simple variation: Stir a pinch of smoked paprika into the beef for a smoky lift.
Serving Ideas
- Weeknight dinner: Serve with a simple green salad and ketchup or burger sauce.
- Game day: Offer a trio of dips—mustard, ranch, spicy mayo—for dunking.
- Brunch twist: Halve bombs and nestle over scrambled eggs.
- Holiday appetizer: Keep warm in a low oven and arrange on a platter with parsley. Also try them beside a bowl of one-pot creamy garlic pasta for a garlic-forward spread: one-pot creamy garlic pasta.
Storing & Leftovers
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Freeze baked bombs in a single layer, then transfer to a bag for up to 2 months.
- Reheat: Warm in a 350°F oven 8–10 minutes to crisp the outside without drying the cheese.
Leftover idea: Slice and tuck into a sandwich with greens and pickles.
Garlic Parmesan Cheeseburger Bombs
Ingredients
Method
- Preheat oven to 375°F (190°C) and line a baking sheet with parchment.
- In a skillet over medium-high heat, cook the ground beef, breaking it up as it cooks.
- Add minced garlic right before the beef is browned, stirring until fragrant (about 30 seconds). Drain excess fat.
- Stir in Parmesan cheese until it melts slightly, coating the beef.
- Flatten each biscuit into a 3–4 inch round, place a spoonful of beef mixture and a cube of cheddar in the center.
- Fold the edges up and pinch tightly to seal the dough.
- Brush each bomb with melted butter and place on the baking sheet with seams down.
- Bake in the preheated oven for 18–22 minutes, until deep golden and juices are bubbling.
- Sprinkle with parsley and let cool for 2 minutes before serving.
Notes
FAQs
Q: Can I make these ahead?
A: Yes. Assemble and refrigerate for up to 24 hours, then bake from chilled; add a few minutes to the bake time.
Q: Can I freeze them raw?
A: You can freeze unbaked bombs on a tray, then bag them; bake from frozen and add extra minutes.
Q: How do I know they’re done?
A: Look for deep golden tops and melted cheese peeking at seams. The internal temp should read 160°F for beef.
Q: Any easy substitutions?
A: Swap mozzarella for cheddar for a milder melt, or use turkey for leaner meat.
Final Thoughts
I make these on evenings when I want something honest, warm, and a little indulgent. Try different cheeses, and above all, have fun with the dipping sauces; they change everything. Give them a try and let them become a go-to in your rotation—Garlic Parmesan Cheeseburger Bombs.
Conclusion
For a quick take on this idea, check this easy version: Irresistible Garlic Parmesan Cheeseburger Bombs in 30 Minutes.
For a community-tested spin and tips, see this fan thread: Garlic Parmesan Cheeseburger Bombs – Pitmaster Club.
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