These little flavor bombs are pure magic! One bite and you’ll understand why they disappear faster than you can say “pass the ketchup.” Garlic Parmesan Cheeseburger Bombs pack all the juicy, savory goodness of your favorite cheeseburger into a perfectly portable, pull-apart appetizer—or fun party snack.
Imagine tender seasoned beef, melty American and parmesan cheeses, and a kiss of garlic butter, all wrapped in golden, pillowy dough. They’re ideal for game nights, potlucks, or as a playful twist on weeknight dinner—no forks required! Serve them alongside crisp pickles or a small bowl of tangy burger sauce to elevate the experience.
These Garlic Parmesan Cheeseburger Bombs pair beautifully with a side of crunchy sweet potato fries or a bright mixed green salad tossed in a lemon-garlic vinaigrette. For dipping, offer ketchup, mustard, or a creamy chipotle mayo. Feeling extra indulgent? Add a drizzle of garlic aioli on top just before serving.
Servings: 12 bombs
Ingredients
- 1 pound ground beef (80/20)
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika
- Salt and pepper, to taste
- 12 dinner-roll size biscuit dough rounds (refrigerated)
- 6 slices American cheese, cut into quarters
- ¼ cup grated Parmesan cheese
- 3 tablespoons unsalted butter, melted
- 2 cloves garlic, minced
- 1 tablespoon fresh parsley, finely chopped
- 1 teaspoon Worcestershire sauce
Directions
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a skillet over medium heat, cook the ground beef until no longer pink, breaking it apart with a spoon. Drain any excess fat.
- Stir in onion powder, garlic powder, smoked paprika, Worcestershire sauce, salt, and pepper. Cook 1–2 minutes more, then remove from heat and let cool slightly.
- In a small bowl, mix melted butter, minced garlic, and chopped parsley. Set aside.
- On a clean surface, flatten each biscuit dough round into a 3-inch circle. Place a teaspoon of the beef mixture in the center, top with one cheese quarter, then sprinkle a little Parmesan on top.
- Gather the edges of the dough up and pinch to seal, forming a smooth ball. Place seam-side down on the prepared sheet. Repeat with remaining dough, filling, and cheese.
- Brush each bomb generously with the garlic-butter mixture.
- Bake for 12–14 minutes, until golden brown and puffed. Immediately brush again with any reserved garlic butter.
- Let cool 2–3 minutes before serving so the cheese inside doesn’t ooze out.
Variations & Tips
- For a bacon twist, mix in ½ cup cooked, crumbled bacon with the beef.
- Swap American for pepper jack cheese to add a spicy kick.
- Use pizza dough cut into 12 squares if you prefer a chewier exterior.
- To make ahead, assemble bombs and refrigerate (unbaked) up to 4 hours; bake just before serving.
- Serve with a trio of dipping sauces: classic ketchup, chipotle mayo, and tangy BBQ sauce for extra fun.
