These garlic parmesan cheeseburger bombs wrap a savory ground beef, onion, and Parmesan filling in soft biscuit dough, then bake until golden. Each one is a handheld bite of cheeseburger flavor.
Refrigerated biscuits make the dough part simple, and the seasoned beef filling comes together in one skillet. Serve the bombs warm with dipping sauce for a handheld dinner or snack, and seal the edges well so none leak.
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Why This Garlic Parmesan Cheeseburger Bombs Recipe Works
Sauteing the onion before the beef softens its bite and adds sweetness, so the filling tastes rounded instead of sharp.
Garlic goes in near the end of browning, which keeps it fragrant without letting it scorch in the hot pan.
Parmesan packs plenty of salty, nutty flavor into a small amount, so each bomb tastes rich without any heavy sauce.
Ingredients for Garlic Parmesan Cheeseburger Bombs
- For the filling: 1 tablespoon olive oil, 1 small finely chopped onion, 1 pound ground beef, 1 tablespoon minced garlic, 1 cup grated Parmesan cheese, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.
- For the dough: 8 refrigerated biscuits from one 8 count package.
Ground beef. A blend with some fat, such as eighty twenty, keeps the filling juicy once it is sealed inside the dough.
Garlic. Fresh minced garlic gives a sharper, cleaner flavor than jarred, and a full tablespoon gives these their name.
Parmesan. Grated Parmesan melts into the beef and adds salt, so you need very little extra seasoning.
Biscuit dough. Refrigerated biscuits roll out soft and pliable, and they puff and turn golden as they bake.
Olive oil. A spoonful is enough to soften the onion and keep the beef from sticking to the skillet.
How to Make Garlic Parmesan Cheeseburger Bombs
1. Heat the oven. Heat the oven to 375 degrees F and line a baking sheet with parchment paper.
2. Cook the onion. Warm the olive oil in a skillet over medium heat, add the chopped onion, and cook until it turns translucent.
3. Brown the beef. Add the beef, season with salt and pepper, and cook until browned, breaking it into small crumbles.
4. Add the garlic. Stir in the garlic and cook for one more minute, then take the skillet off the heat and let the filling cool slightly.
5. Stir in the Parmesan. Mix the grated Parmesan into the cooled filling so it clings to the beef instead of melting onto the pan.
6. Shape the dough. Press each biscuit into a flat round about five inches wide, keeping the center a little thicker than the edge.
7. Fill and seal. Divide the filling evenly among the rounds, fold the dough over, and pinch the seams firmly closed.
8. Bake the bombs. Place them seam side down on the sheet and bake fifteen to twenty minutes, until puffed and deep golden brown.
How to Serve Garlic Parmesan Cheeseburger Bombs
Serve the bombs warm with a bowl of marinara or ranch for dunking. For a casual dinner, add crispy homemade fries and creamy buttermilk coleslaw on the side. Macaroni salad with sour cream suits a gathering, and a glass of fresh peach lemonade keeps the meal light. Extra Parmesan on top adds a savory finish.
How to Store and Reheat Garlic Parmesan Cheeseburger Bombs
Cool the bombs completely and refrigerate them in an airtight container for up to three days. Freeze them for up to two months, then thaw overnight in the refrigerator. Reheat on a baking sheet in the oven until warmed through, and check that the center reaches 165 degrees F. Skip the microwave if you want the crust to stay crisp.
Tips and Variations for Garlic Parmesan Cheeseburger Bombs
Do not overfill. Use a modest spoonful of filling for each bomb so the dough can close without tearing or leaking.
Cool the filling. Warm filling softens the dough and makes sealing harder, so let it cool for several minutes first.
Seal tightly. Pinch the seams and tuck them underneath so the filling stays put while the bombs puff up.
Check the beef. Cook the beef until it reaches 160 degrees F before it goes into the dough, since it will not cook further inside.
Swap the cheese. Cheddar or mozzarella can replace the Parmesan, and cooked bacon bits or chopped jalapenos add extra flavor.
Wear gloves. If you add jalapenos, wear gloves while chopping them and avoid touching your eyes.
Flag the allergens. These bombs contain wheat and milk from the biscuit dough and Parmesan, and some biscuit doughs contain soy.
Check trusted guidance. The University of Wisconsin Extension leftovers guidance explains safe cooling and reheating.
Frequently Asked Questions About Garlic Parmesan Cheeseburger Bombs
Can I make garlic parmesan cheeseburger bombs ahead of time?
Yes. Fill and seal the bombs, refrigerate them on the baking sheet, and bake just before serving, adding a few minutes if they are cold.
Can I freeze garlic parmesan cheeseburger bombs?
Yes, freeze the baked bombs in a sealed bag for up to two months and reheat them in the oven until hot in the center.
What dips go with garlic parmesan cheeseburger bombs?
Marinara, ranch, or a simple burger sauce all work, and any of them gives the bombs extra moisture.
Why did my bombs leak?
Too much filling or a seam that was not pinched firmly usually causes leaks, so fill lightly and seal well.
Can I use pizza dough instead of biscuits?
Yes. Pizza or pastry dough works, but roll it out thin and cut pieces large enough to wrap around the filling.
Garlic Parmesan Cheeseburger Bombs
Equipment
- Large skillet
- Baking sheet
- Parchment paper
Ingredients
Main Ingredients
- 1 tbsp olive oil
- 1 small onion finely chopped
- 16 oz ground beef 80/20
- 1 tbsp minced garlic about 3 cloves
- 1 cup grated Parmesan cheese
- ¼ tsp salt
- ¼ tsp ground black pepper
- 8 refrigerated biscuits from one 8 count package
Instructions
Cooking
- Prep. Heat the oven to 375 degrees F. Line a baking sheet with parchment.
- Cook. Soften the onion in the oil. Add the beef, salt, and pepper and cook until browned, then stir in the garlic for 1 minute.
- Cool. Take the filling off the heat, stir in the Parmesan, and let it cool for 5 minutes.
- Fill. Flatten each biscuit into a 5 inch round, divide the filling among them, and pinch the edges closed.
- Bake. Set the bombs seam side down on the sheet and bake 15 to 20 minutes until golden. Rest for 5 minutes.
