- Heat a skillet over medium-high heat. Add ground beef and onion.
- Cook until beef is browned; drain excess grease.
- Stir in garlic (optional) for 30 seconds.
- Add salt, pepper, paprika, Worcestershire, ketchup, and mustard. Stir 1 minute.
- Turn off heat. If using, mix in shredded cheddar. Let filling cool 10 minutes (warm is fine; hot can melt the dough).
2) Prep the Dough
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment.
- Flatten each biscuit (or dough piece) into a 4–5 inch (10–13 cm) circle/square.
3) Fill and Seal
- Place about 2 tbsp beef filling in the center of each dough round.
- Top with one cube of cheese.
- Pull edges up and pinch tightly to seal. Roll gently into a ball.
- Place seam-side down on the baking sheet.
4) Bake
- Bake 14–18 minutes (until deeply golden and cooked through).
5) Garlic Parmesan Finish
- Mix melted butter with garlic, parmesan, parsley, and optional salt.
- As soon as bombs come out of the oven, brush generously with the garlic parmesan butter.
- Optional: sprinkle extra parmesan on top.
- Rest 5 minutes (the cheese inside will be very hot), then serve with dipping sauce.
Optional Air Fryer Method
- Preheat air fryer to 350°F (175°C).
- Air fry bombs in a single layer 8–11 minutes, turning once, until golden and cooked through.
- Brush with garlic parmesan butter immediately after cooking.
Serving and Storage
- Serve with: fries, salad, coleslaw, roasted veggies, or a big tray of dips.
- Refrigerate: store leftovers airtight up to 3 days.
- Reheat (best): air fryer 350°F (175°C) for 3–5 minutes or oven 375°F (190°C) for 8–10 minutes.
- Freeze: freeze baked bombs up to 2 months. Reheat from frozen in air fryer/oven until hot.
Tips
- Cool the filling: warm filling is okay, but hot filling can make sealing harder and cause leaks.
- Seal tightly: pinch well and place seam-side down so the cheese stays inside.
- Don’t overfill: too much filling = blowouts.
- Go golden: deeper browning gives better flavor and texture.
- Make it saucy (not wet): ketchup/mustard adds flavor without making the filling watery.
Variations
1) Bacon Cheeseburger Bombs
Mix 1/2 cup cooked crumbled bacon into the beef filling.
2) Spicy Jalapeño Bombs
Add diced jalapeños and use pepper jack cheese inside.
3) Pizza Cheeseburger Bombs
Swap mustard for a spoon of pizza sauce and add pepperoni bits to the filling.
4) Mushroom Swiss Bombs
Add sautéed mushrooms and use Swiss cheese cubes for a steakhouse vibe.
5) Mini Party Bombs
Cut biscuits in half, use 1 tbsp filling + small cheese cube, and reduce bake time by a few minutes.
Conclusion
Garlic Parmesan Cheeseburger Bombs are crispy outside, juicy inside, and packed with buttery garlic-parm flavor—exactly the
kind of snack-dinner that makes people hover near the tray. Make a double batch if you’re feeding a crowd… or if you want leftovers at all.
FAQ
What dough works best?
Biscuits are the easiest and fluffiest. Crescent dough is softer and more buttery. Pizza dough gives a chewier, more “calzone bite” texture.
How do I stop the cheese from leaking?
Use a cheese cube (not shredded), keep it centered, don’t overfill, and pinch the dough seam tightly. Chill assembled bombs 10 minutes if your dough feels soft.
Can I prep them ahead?
Yes. Assemble and refrigerate up to 24 hours, then bake/air fry when ready. Brush with garlic parmesan butter after cooking.
Can I use ground turkey?
Yes—add 1 tbsp olive oil or a little extra cheese to keep it juicy, and season well.
What’s the best dip for these?
Ranch and marinara are classics. For a burger vibe, mix mayo + pickle relish + mustard + a little ketchup for a quick “special sauce.”
