why make this recipe
Garlic Parmesan Cheeseburger Bombs are a fun and delicious twist on the classic cheeseburger. They are easy to make and perfect for parties, game days, or a cozy family dinner. The combination of juicy beef, gooey cheese, and garlicky goodness wrapped in a flaky biscuit dough is sure to please everyone. Plus, they are a great way to get everyone involved in the kitchen, making cooking a fun group activity!
how to make Garlic Parmesan Cheeseburger Bombs
Ingredients:
- Ground Beef: 1 lb (80/20 fat content recommended)
- Cheddar Cheese: 1 cup, shredded
- Garlic Powder: 2 tsp
- Salt: 1 tsp
- Black Pepper: 1 tsp
- Refrigerated Biscuit Dough: 2 cans (8 biscuits each)
- Butter: 2 tbsp, melted
- Parmesan Cheese: ½ cup, grated
- Garlic Powder: 1 tsp
Directions:
Step 1: Prepare Your Ingredients
Start by gathering all your ingredients on your kitchen counter. Preheat your oven to 375°F (190°C).
Step 2: Cook the Ground Beef
In a large skillet, brown the ground beef over medium heat. Add the salt, black pepper, and 2 teaspoons of garlic powder. Cook until the beef is fully cooked and no longer pink. Drain any excess fat.
Step 3: Assemble Your Cheeseburger Bombs
Open the cans of refrigerated biscuit dough and separate the biscuits. Take one biscuit and flatten it a bit in your hand. Add a spoonful of the cooked ground beef and a little shredded cheddar cheese in the center. Fold the edges of the biscuit over the filling and pinch to seal it. Repeat this with all biscuits.
Step 4: Bake the Cheeseburger Bombs
Place the sealed biscuit bombs on a baking sheet lined with parchment paper. Bake in the preheated oven for 15-20 minutes, or until they are golden brown.
Step 5: Add the Parmesan Garlic Topping
While the bombs are baking, mix the melted butter, grated Parmesan cheese, and 1 teaspoon of garlic powder in a small bowl. Once the bombs are out of the oven, brush this mixture over the top for an extra burst of flavor.
how to serve Garlic Parmesan Cheeseburger Bombs
These cheeseburger bombs are best served warm. You can serve them as a main dish or as an appetizer. Pair them with your favorite dipping sauces like ketchup, mustard, or barbecue sauce for added enjoyment.
how to store Garlic Parmesan Cheeseburger Bombs
To store leftovers, let the cheeseburger bombs cool completely. Place them in an airtight container and store them in the refrigerator for up to 3 days. You can reheat them in the oven or microwave before serving.
tips to make Garlic Parmesan Cheeseburger Bombs
- Use lean ground beef to reduce grease.
- Feel free to experiment with different cheese types—Mexican cheese or pepper jack could add a nice kick.
- For extra flavor, add chopped onions or minced garlic to the meat mixture while cooking.
variation
You can make a vegetarian version by using black beans or a mix of vegetables instead of ground beef. Simply cook the vegetables with the same seasonings.
FAQs
Q: Can I make these bombs ahead of time?
A: Yes! You can prepare the bombs and refrigerate them before baking. Just add a few extra minutes to the cooking time if they are cold.
Q: Can I freeze the cheeseburger bombs?
A: Absolutely! You can freeze the assembled bombs before baking. Just thaw them in the refrigerator overnight before baking.
Q: What if I don’t have Parmesan cheese?
A: You can skip the Parmesan or use another hard cheese like Pecorino Romano for a similar taste.
Garlic Parmesan Cheeseburger Bombs Recipe
Ingredients
Equipment
Method
- Brown the ground beef with minced garlic in a large skillet; drain any excess fat and season with salt and pepper.
- Unroll the crescent dough and separate into triangles. Place a spoonful of the beef mixture and some shredded cheddar cheese on the wide end of each triangle.
- Roll up each dough triangle from the wide end towards the point, forming a ball, and pinch the seams to thoroughly seal.
- Arrange the bombs on a baking sheet. In a small bowl, combine melted butter and grated Parmesan cheese, then brush this mixture over the tops of the bombs and sprinkle with sesame seeds if desired.
- Bake at 375°F (190°C) for 12-15 minutes, or until they are golden brown.