Go Back

Garlic Parmesan Cheeseburger Bombs

Garlic parmesan cheeseburger bombs are pull-apart stuffed dinner rolls with juicy seasoned ground beef and melted cheddar inside a golden garlic-butter shell. They bake until deep golden brown, then get a final garlic parmesan butter brush for a glossy finish.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: American
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

Cheeseburger filling
  • 1 lb ground beef
  • 1 onion
  • 3 cloves garlic
  • 1 tsp Worcestershire sauce
  • 1 salt and pepper to taste
Biscuit bombs
  • 1 can (16 oz) refrigerated biscuit dough 8 biscuits
  • 8 cheddar cheese cubes or slices folded
Garlic Parmesan Butter
  • 4 tbsp butter melted
  • 3 cloves garlic minced
  • 2 tbsp parmesan grated
  • 1 tbsp parsley chopped

Equipment

  • 1 sheet pan

Method
 

Prep and brown the filling
  1. Preheat the oven to 375°F and line a baking sheet with parchment.
  2. Brown the ground beef with the diced onion, then drain excess fat.
  3. Add the minced garlic, Worcestershire sauce, salt, and pepper to the beef and cook for 1 minute.
  4. Let the beef mixture cool slightly before assembling.
Stuff and seal biscuit bombs
  1. Flatten each biscuit into a 4-inch round.
  2. Place a spoonful of beef mixture and a cube of cheddar in the center of each biscuit.
  3. Pull the edges up and pinch tightly to seal, forming a ball, then place seam-side down on the baking sheet.
Bake and finish with garlic parmesan butter
  1. Mix the garlic parmesan butter by combining melted butter, minced garlic, grated parmesan, and chopped parsley.
  2. Brush the garlic parmesan butter generously over each bomb.
  3. Bake at 375°F for 15–18 minutes until deep golden brown.
  4. Brush with the remaining butter and serve immediately.

Notes

Pro tip: seal the biscuits tightly so the cheddar stays inside; if the dough feels dry while pinching, press the seams together firmly. Store leftovers in the refrigerator up to 3 days; reheat in a 350°F oven for 5–8 minutes to re-crisp. Freezing is not recommended due to biscuit texture. For a lower-fat option, use lean ground beef and reduced-fat cheddar.