Garlic Parmesan Cheeseburger Bombs Recipe

I roll classic cheeseburger flavors into soft, golden Garlic Parmesan Cheeseburger Bombs that make irresistible Snacks for Super Bowl gatherings.

I cant stop thinking about Garlic Parmesan Cheeseburger Bombs. They cram burger vibes into a soft, golden pocket, with bright garlic and that salty Parmesan cheese that somehow makes every bite sing.

I dropped them at a small get together and people kept whispering “what is that” while sneaking seconds, which made me grin. Theyre the kinda thing I grab when scrolling Small Quick Dinner Ideas or hunting for Appetizer Recipes Quick before game night.

If you want something shareable, a little sneaky, and oddly moreish, these will make you want to figure out the secret in the next bite.

Ingredients

• Ground beef: Big on protein and iron, plus fat for juiciness, not a low calorie choice.
• Sharp cheddar: Gives melty tang, calcium and protein, also adds rich savory fat.
• American cheese: Ultra melty, creamy, processed so higher sodium, great binder for gooey centers.
• Biscuit dough: Refined carbs, buttery layers, gives soft pillowy exterior and carbs for energy.
• Egg: Simple binder, boosts protein and color, makes the crust golden and shiny.
• Butter: Adds richness and browning mostly fat so use sparingly if watching calories.
• Garlic: Sharp aromatic punch, tiny calories, may aid immunity, makes flavor savory not sweet.
• Parmesan: Salty nutty finish, umami booster, adds calcium and a crisp topping if browned.
• Worcestershire sauce: Tiny bit goes far, adds tangy umami depth, very low calories, salty.

Ingredient Quantities

• 1 lb ground beef (80/20)
• 1 tsp Worcestershire sauce
• 1/2 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1 cup (about 4 oz) shredded sharp cheddar cheese
• 8 slices American cheese, halved
• 1 (16-count) can refrigerated biscuit dough (or 1 tube crescent dough), room temp
• 1 large egg
• 2 tbsp water
• 1/4 cup unsalted butter (4 tbsp), melted
• 2 cloves garlic, minced
• 1/4 cup grated Parmesan cheese, plus extra for sprinkling
• 1 tbsp chopped fresh parsley (or 1 tsp dried)
• 1/2 tsp Italian seasoning (optional)
• 1 tbsp sesame seeds (optional)

How to Make this

1. Preheat oven to 375 F and line a baking sheet with parchment or lightly oil it.

2. In a skillet over medium high heat brown 1 lb ground beef, breaking it up as it cooks. Add 1 tsp Worcestershire sauce, 1/2 tsp kosher salt, 1/2 tsp black pepper, 1/2 tsp garlic powder and 1/2 tsp onion powder, cook until no pink remains and drain any excess fat.

3. Off the heat stir 1 cup shredded sharp cheddar into the hot beef so it melts into the mix, then let the filling cool a few minutes so it does not make the dough soggy.

4. Separate the biscuit dough and flatten each piece with your fingers or a rolling pin into a roughly 3 inch round. If using crescent dough, separate and shape into similar rounds.

5. Put about 2 tablespoons of the beef cheddar filling in the center of each round, top with a halved slice of American cheese folded to fit, dont overfill or they will leak. Pinch edges tightly to seal and roll into balls, placing seam side down on the prepared sheet.

6. Whisk 1 large egg with 2 tbsp water to make an egg wash and brush each ball lightly for a glossy golden finish.

7. Bake in the middle of the oven for 15 to 18 minutes or until the dough is golden and cooked through.

8. While they bake melt 1/4 cup unsalted butter, then stir in 2 cloves minced garlic, 1/4 cup grated Parmesan, 1 tbsp chopped fresh parsley (or 1 tsp dried) and 1/2 tsp Italian seasoning if using; keep warm but dont boil.

9. As soon as the bombs come out brush them generously with the garlic Parmesan butter, sprinkle extra Parmesan and 1 tbsp sesame seeds if you like, let rest a couple minutes so the cheese inside settles, then serve warm.

Equipment Needed

1. Rimmed baking sheet, lined with parchment paper or lightly oiled
2. Large skillet or frying pan (for browning the beef)
3. Wooden spoon or sturdy spatula, for breaking up meat
4. Mixing bowl (to stir in cheddar and let filling cool)
5. Rolling pin or just your hands to flatten the biscuit rounds
6. Small bowl and whisk or fork for the egg wash
7. Pastry brush (for egg wash and garlic butter)
8. Wire cooling rack and oven mitts to handle and rest the bombs, dont burn your hands

FAQ

Garlic Parmesan Cheeseburger Bombs Recipe Substitutions and Variations

• Ground beef (1 lb): swap with ground turkey (leaner, cooks a bit dryer so add 1 tbsp oil), ground pork (juicier, more fat = more flavor), or plant-based beef crumbles (Impossible/Beyond) for a veg option.
• Sharp cheddar (1 cup): use Colby Jack or Monterey Jack for creamier melt, mozzarella for super gooey bites, pepper jack if you want a little heat, or smoked gouda for a smoky twist.
• Refrigerated biscuit dough (16-count): substitute crescent roll dough, canned pizza dough, or puff pastry for flakier layers, or use a quick homemade biscuit dough if you got time.
• Garlic Parmesan butter topping: try olive oil + extra garlic and Italian herbs (dairy free), melted margarine if you need non-butter, Pecorino Romano instead of Parmesan for sharper saltiness, or brush with ranch for a tangy finish.

Pro Tips

1) Chill and drain the filling so it wont make the dough soggy. After browning, spread the meat on a rimmed sheet pan to cool fast, then blot any extra grease with paper towels. A tablespoon of cream cheese or fine breadcrumbs mixed into the filling also helps it bind without getting wet.

2) Seal them good or they’ll leak. Lightly flour your hands and work surface, press the edges firmly, and pinch twice; if you want extra insurance pop the formed balls in the fridge for 10 to 15 minutes before baking so the seams set up.

3) Don’t scorch the garlic butter. Keep the butter warm not boiling, add minced garlic at the end and stir off the heat so it stays bright and not bitter. Brush while the bombs are still hot so the butter soaks in, then sprinkle Parmesan and seeds so they stick.

4) Make ahead and freeze like a pro. Arrange sealed bombs on a tray, freeze solid, then bag them — bake from frozen adding a few minutes to the time and you’ll have fresh hot snacks whenever you want.