Garlic Parmesan Cheeseburger Bombs
Garlic, melty cheddar, savory beef wrapped in a flaky biscuit — these Garlic Parmesan Cheeseburger Bombs are the kind of snack that disappears before you can grab a second. I first made them for a game-day crowd and they vanished so fast I had to write the recipe down. They’re a fast, crowd-pleasing mash-up of cheeseburger comfort and garlic-parmesan zing that works for weeknights, potlucks, or a casual weekend appetizer. If you’re chasing an easy, irresistible handheld that tastes indulgent without fuss, this is it, and it’s similar in spirit to other fan favorites like Irresistible Garlic Parmesan Cheeseburger Bombs that lean into that bold garlic-parmesan profile.
What makes this recipe special
These bombs are special because they compress a whole cheeseburger into a pocket of biscuit dough — no buns, no plates, no utensils. They’re quick (about 30 minutes from start to finish), budget-friendly, and child-approved: melt-in-your-mouth cheddar + familiar burger flavor equals instant win. They’re also adaptable: switch cheeses, add a sauce, or make them bite-sized for appetizers.
“Perfectly golden outside, oozy cheddar inside, and a garlicky kick — the kind of party food that everyone asks for the recipe for.”
A short note on safety and quality: because the beef is pre-cooked in a skillet before baking, you get great browning and the filling reaches a safe temperature faster in the oven. For fans of garlic-parmesan flavors, you might also enjoy a pasta take on the profile like this creamy option for inspiration: creamy parmesan garlic beef bowtie pasta.
The cooking process explained
In plain terms, you brown seasoned ground beef, stir in garlic, then mix in shredded cheddar so it’s super melty. Each biscuit is flattened, spooned with the warm cheesy beef, sealed, and topped with grated parmesan before a quick bake. The biscuit dough puffs and turns golden, trapping steam so the interior stays juicy. Prep is straightforward: cook, fill, seal, bake.
What you’ll need
- 1 lb ground beef (80/20 works well; leaner beef will be drier)
- 1 cup shredded cheddar cheese (sharp cheddar gives more flavor)
- 1 can biscuit dough (8-count works well; use large biscuits for bigger bombs)
- 2 cloves garlic, minced (or 1/2 tsp garlic powder in a pinch)
- 1/4 cup grated parmesan cheese (for topping)
- Salt and pepper to taste
- Dipping sauces of choice (ranch, ketchup, burger sauce, or marinara)
Notes/substitutions: use turkey or plant-based ground for a lighter version, swap mozzarella if you prefer a milder, stretchier melt, or add finely diced onions or pickles to the beef for extra burger authenticity.
Step-by-step instructions
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Heat a skillet over medium. Add the ground beef and cook, breaking it up, until fully browned. Drain any excess fat.
- Return the skillet to the stove, add the minced garlic, and season with salt and pepper. Cook for about 1 minute until fragrant.
- Remove the pan from heat and immediately stir in the shredded cheddar so it melts into the hot beef. Mix until evenly combined.
- Open the biscuit can and separate the pieces. Flatten each biscuit into a disk about 1/4 inch thick.
- Spoon 1 to 2 tablespoons of the beef-cheddar mixture into the center of each disk. Don’t overfill — leave room to seal.
- Fold the dough over the filling, pinch and roll the seams to seal completely, and place seam-side down on the prepared sheet.
- Sprinkle each bomb with grated parmesan to create a savory crust. Optionally brush with an egg wash (1 beaten egg) for extra shine.
- Bake for 15–20 minutes, or until the biscuits are puffed and golden brown. Let cool 2–3 minutes before serving. Serve warm with your favorite dipping sauces.
If you like garlic-parmesan flavors in other formats, consider trying a slow-cooked take on similar ingredients, such as a garlic-parmesan crockpot chicken and potatoes recipe for a hands-off meal: garlic parmesan crockpot chicken and potatoes.
Best ways to enjoy it
Serve these warm on a platter with an array of dipping sauces: classic ketchup and mustard, tangy ranch, chipotle mayo, or a garlicky aioli. Pair with:
- Crispy fries or sweet potato wedges for a full “burger” feels meal.
- A green salad or coleslaw to cut the richness.
- Pickles or quick-pickled red onions for acidity and crunch.
For entertaining, arrange on a board with small bowls of different sauces so guests can mix and match.
How to store & freeze
Refrigerate: Cool bombs to room temperature, then store in an airtight container for up to 3–4 days.
Reheat: Warm in a 350°F (175°C) oven for 8–10 minutes or microwave individual pieces for 30–60 seconds (cheese may get very hot). For crispier exterior, reheat in a toaster oven or skillet.
Freeze: Flash-freeze on a baking sheet until solid, then transfer to a freezer bag for up to 3 months. Bake from frozen at 375°F for 20–25 minutes, adding a few extra minutes if needed.
Food safety: ground beef should be cooked to 160°F (71°C) when measured with an instant-read thermometer; because you pre-cook the beef, this is achieved in the skillet step.
Helpful cooking tips
- Drain the beef well to avoid soggy dough.
- Use warm beef when filling so the cheddar melts into a cohesive mixture; but don’t overfill or seals will pop.
- Press seams firmly and pinch twice; brushing a little water or beaten egg on the edges helps seal.
- If making ahead, assemble and refrigerate the sealed bombs for up to 24 hours before baking. Cold bombs take a minute or two longer to bake.
- For extra golden tops, brush with egg wash; for a softer crust, brush with melted butter after baking.
- For techniques to deepen garlic-parmesan flavor in larger-batch or slow-cooker preparations, check this trusted slow-cooker method for inspiration: best crockpot garlic parmesan chicken pasta.
Different ways to try it
- Spicy kick: add diced jalapeños or a splash of hot sauce to the beef.
- BBQ bacon bomb: mix in chopped cooked bacon and a spoonful of BBQ sauce.
- Veggie or lighter option: use ground turkey or a plant-based crumbles and swap cheddar for a lower-fat cheese.
- Slider-size bites: use smaller biscuit dough pieces or cut each biscuit in half for party-sized portions.
- Fusion twist: top with sesame seeds and serve with a sriracha mayo for an Asian-inspired bite.
If you love buttery garlic rolls as a side or want a cheese-forward dough idea, try pairing techniques inspired by these buttery cheese garlic rolls.
Common questions
Q: Can I make these ahead and bake later?
A: Yes. Assemble the sealed bombs and refrigerate up to 24 hours before baking. Bake time may increase by a few minutes. For longer storage, freeze them unbaked and bake from frozen (see storage section).
Q: Can I use homemade dough instead of canned biscuits?
A: Absolutely. A simple soft roll or biscuit dough works well; roll to similar thickness and follow the same assembly and bake times, adjusting as needed for dough type.
Q: My bombs leak while baking — how can I prevent that?
A: Don’t overfill. Press seams tightly and pinch the dough closed, possibly crimping with a fork. Chill assembled bombs briefly before baking to help the dough hold shape.
Q: Are these safe for kids?
A: Yes — they’re a kid-friendly, hand-held option. Just be mindful that the filling can be very hot right out of the oven; let them cool a minute or two.
Q: What dipping sauces pair best?
A: Classic choices are ketchup, mustard, ranch, and burger sauce. For a richer pairing, try garlic aioli, marinara, or a smoky chipotle mayo.
Enjoy making these for your next casual meal or gathering — they’re simple to pull together and always a crowd-pleaser.
Garlic Parmesan Cheeseburger Bombs
Ingredients
Method
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Heat a skillet over medium heat. Add the ground beef and cook, breaking it up, until fully browned. Drain any excess fat.
- Return the skillet to the stove, add the minced garlic, and season with salt and pepper. Cook for about 1 minute until fragrant.
- Remove the pan from heat and immediately stir in the shredded cheddar so it melts into the hot beef. Mix until evenly combined.
- Open the biscuit can and separate the pieces. Flatten each biscuit into a disk about 1/4 inch thick.
- Spoon 1 to 2 tablespoons of the beef-cheddar mixture into the center of each disk. Don’t overfill — leave room to seal.
- Fold the dough over the filling, pinch and roll the seams to seal completely, and place seam-side down on the prepared sheet.
- Sprinkle each bomb with grated parmesan to create a savory crust. Optionally brush with an egg wash (1 beaten egg) for extra shine.
- Bake for 15–20 minutes, or until the biscuits are puffed and golden brown. Let cool for 2–3 minutes before serving.
