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Garlic Parmesan Cheeseburger Bombs
Some recipes don’t just feed your family — they become part of your story. These Garlic Parmesan Cheeseburger Bombs were one of those happy kitchen accidents that quickly turned into a “you have to make those again” kind of meal in my house.
It started on a busy weeknight when everyone was hungry, the fridge was half-full, and I needed something fast that still felt fun. I had ground beef, some biscuits in the fridge, garlic, butter, and a block of Parmesan staring at me. Thirty minutes later, the kitchen smelled like an Italian steakhouse and a burger joint had teamed up… and these little golden bombs were born.
Now, these are the first thing my family asks for when we’re hosting game nights, sleepovers, or casual get-togethers. They’re warm, cheesy, garlicky, and impossible to eat just one. And the best part? They feel indulgent, but they’re actually incredibly easy cheeseburger bombs that anyone can make.
If you’re looking for a quick side dish for dinner, a party appetizer, or something fun for holidays and weekends, these Garlic Parmesan Cheeseburger Bombs deliver every single time. Great for meal prep, leftovers, and next-day snacking.
Ingredient Notes & Details
Ground beef
Use 80/20 for the juiciest filling. Lean beef can dry out quickly.
Refrigerated biscuit dough
Creates that fluffy, golden shell. Crescent dough can also be used.
Cheddar or mozzarella cheese
Cheddar gives classic burger flavor, mozzarella makes them extra melty.
Garlic
Fresh minced garlic gives the best flavor. Garlic powder works in a pinch.
Butter
Used for brushing the tops and carrying all that garlic goodness.
Parmesan cheese
Freshly grated Parmesan melts better and adds that salty, nutty bite.
Italian seasoning
Adds subtle herby depth that balances the beef and cheese.
Salt and pepper
Essential for seasoning the beef properly.
Step-by-Step Instructions
Preheat the oven
Set your oven to 375°F (190°C). Line a baking sheet with parchment paper.
Brown the beef
In a skillet over medium heat, cook the ground beef until no longer pink.
Season with salt, pepper, and Italian seasoning. Drain excess grease.
Prepare the biscuits
Flatten each biscuit into a small round, about 4 inches wide.
Fill and stuff
Place a spoonful of beef in the center, top with a cube of cheese.
Seal the bombs
Wrap the dough around the filling, pinching tightly to seal completely.
Prepare the garlic butter
Melt butter and stir in minced garlic and Parmesan.
Brush generously
Place bombs seam-side down on baking sheet. Brush with garlic butter.
Bake to golden perfection
Bake for 15–18 minutes until golden brown and puffed.
Final Parmesan finish
Sprinkle extra Parmesan on top right out of the oven.
FAQ for Common Questions
Can I make garlic parmesan cheeseburger bombs ahead of time?
Yes. Assemble and refrigerate up to 24 hours before baking.
Are these baked cheeseburger bombs freezer-friendly?
Absolutely. Freeze unbaked bombs and bake directly from frozen.
What cheese melts best inside cheeseburger bombs?
Cheddar, mozzarella, Monterey Jack, and Colby Jack all melt beautifully.
Can I make these low carb or keto cheeseburger bombs?
Yes — use fathead dough or low-carb biscuit dough alternatives.
How do I keep them from leaking cheese?
Make sure seams are sealed tightly and place seam-side down.
Are these good as a main dish for dinner?
Yes. Serve with salad or roasted vegetables for a full meal.
Storage Tips
Refrigeration
Store in an airtight container for up to 4 days.
Freezing
Freeze unbaked or baked bombs up to 3 months.
Reheating
Reheat in oven at 350°F for 8–10 minutes or microwave briefly.
Variations
Bacon Cheeseburger Bombs
Add cooked chopped bacon for smoky flavor.
Spicy Jalapeño Bombs
Add jalapeño slices or pepper jack cheese.
Pizza Bombs
Swap beef for pepperoni and mozzarella.
BBQ Cheeseburger Bombs
Mix BBQ sauce into the beef.
Mushroom Swiss Bombs
Use sautéed mushrooms and Swiss cheese.
Mini Sliders Bombs
Add pickles and mustard for true slider vibes.
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