Best Recipe For Garlic Parmesan Cheeseburger Bombs

The Story Behind These Garlic Parmesan Cheeseburger Bombs

Okay, so you know how sometimes you want something insanely satisfying, a little indulgent, and also—let’s be honest—basically an excuse to sneak cheese into every bite? That’s exactly how these Garlic Parmesan Cheeseburger Bombs landed on our dinner table one rainy Saturday (I swear, I just wanted to use up some random bread dough. Classic me!). Anyway, I’ve made them so many times since—my youngest still insists on calling them ‘tiny burger pillows’—that they’re now a family staple, especially when everyone suddenly goes full gremlin at 5pm. You know what I mean, yeah?

And, this is slightly embarrassing, but the first time I tried making these for a big family game night, I accidentally forgot to check the bottom shelf in the oven and roasted a wooden spoon right along with the bombs. Whole kitchen smelled like smoky regret. Good times!

Why I Keep Making Them (And You Might, Too!)

I make this recipe when work’s been a bit much or when football’s on and folks are shouting for ‘something hearty’ (I still don’t know what that’s supposed to mean, but this always shuts them up). My family goes absolutely bonkers for these because they’re like cheeseburgers and garlic bread had a baby—who could ask for more? And if you have picky eaters, I swear these little parcels have some sort of magical kid-hypnosis power. Oh, and there’s basically no tidy way to eat ‘em, which somehow makes them more fun. Is it weird I love the mess?

Only thing is, rolling them takes a bit more time than you expect, so don’t start hangry. I’ve learned that the hard way.

What You’ll Need (Substitutions Totally Welcome)

• 1 pound (about 500g) ground beef (sometimes I use ground turkey if I’m feeling virtuous; my cousin swears by plant-based meat, and so have I on a lazy Friday)
• 1 medium onion, finely chopped (I toss in green onions if that's all I have—still tastes great)
• 2 cloves garlic, minced (honestly, I use the jar stuff more often than not; sorry, Nana!)
• Salt and pepper to taste (my grandma always insisted on Lawry’s, but any will do)
• 8 slices of cheddar or mozzarella—or a handful of shredded cheese, whatever’s in the fridge
• 1 can (about 16oz) refrigerated biscuit dough (homemade is great if you’re Martha Stewart; I’m not)
• 4 tablespoon unsalted butter
• 2 more cloves garlic, for the butter sauce (optional, but I think it’s not optional)
• ¼ cup grated parmesan (the green can works in a pinch)
• Chopped fresh parsley for garnish—if you can be bothered

How I Throw Them Together (Give or Take a Step)

1. Preheat your oven to 375°F (190°C). Spray or grease a baking tray. I sometimes just use parchment paper if the tray’s seen better days.
2. In a skillet over medium-high heat, cook the ground beef and chopped onion until the beef is brown. Drain the fat, then add the minced garlic, salt and pepper. This is my taste-test moment. (You know, for quality assurance.)
3. Flatten each biscuit dough round into a circle—about the size of your palm. If yours look wonky, join the club! Doesn’t matter.
4. Spoon a bit of the beef mixture onto each dough round, followed by a piece of cheese. If it looks like it won’t fit, press down a bit—that’s my expert advice. Seal the edges by pinching, kind of like a dumpling. Place seam-side down on your tray. If some cheese peeks out, it's not the end of the world.
5. Melt butter in a saucepan or microwave. Stir in the extra minced garlic (the more, the merrier—unless you have date night). Brush each bomb with the garlic butter, sprinkle generously with parmesan.
6. Bake for about 15-18 minutes, until golden brown and puffy. The house will smell like you live inside a pizza shop. If you want, brush with more garlic butter when they come out.
7. Scatter with parsley, if you want to be fancy. Or not. (Pro tip: eat one while standing at the counter. No one’s watching.)

Things I Figured Out The Hard Way

• If your dough seems too sticky, pop it in the fridge for 10 minutes before working it. Learned that after dough stuck to, well, everything once.
• Don’t overfill the dough. Trust me, exploding bombs in the oven are not as fun as they sound.
• Actually, I find it works better if you let them cool five minutes so you don’t burn your mouth (not that I ever do, ahem).

Fun Twists I’ve Tried (Some Good, Some Not)

• I once swapped in blue cheese and caramelized onions. Tasted like a fancy burger, but the kids squawked.
• Jalapenos make these dangerously good if you like heat. Best with cheddar, I think.
• One time I tried using croissant dough… frankly, it was too flaky to hold together. Stick to biscuit or pizza dough, mostly.
• Turkey bacon crumbles—yes please.

Tools (But Here’s What If You Don’t Have Them)

You’ll want a baking tray and a pastry brush for the buttery goodness. Honestly, I’ve done the butter part with my fingers when the brush was MIA. Oven mitts are a must (unless you’ve got asbestos hands like my granddad…). That’s mostly it. If you don’t have biscuit cutter, a drinking glass works fine to flatten the dough.

Storing These Beauties (If There Are Leftovers)

If, by some miracle, you have leftovers (I literally never do), stick ‘em in an airtight container in the fridge. They’re still good the next day; actually, I think the garlic flavor gets a little more bossy, and I love that. Pop them in the oven or toaster oven to revive the crispness, but microwave is fine in a pinch. Don’t freeze—texture gets wonky.

How We Serve ‘Em (And You Could, Too!)

Around here, we serve these straight up with a bowl of marinara for dipping. Once, during a power outage, we ate them with cold ranch—still fantastic. Sometimes we make a salad for balance, but nobody’s really there for the greens. Oh, and if you want sauce ideas, this garlic aioli from Serious Eats is outrageous, or try a smoky ketchup like they use at Shake Shack (Shake Shack ketchup menu).

Lessons I’ve Picked Up (And One I Keep Forgetting)

• Once I tried to rush the sealing step, and filling leaked everywhere. Not cute. Don’t skimp on this, even if you’re impatient.
• Let the bombs cool a couple minutes, otherwise you’ll remember the inside of your mouth all week.
• Don’t bother buying fancy biscuit dough. Store brand is just as good (sometimes better, actually!).

Your Questions, Answered—With Total Honesty

Can I make these ahead?

Sort of! You can prep the filling and keep it in the fridge, then assemble right before baking. I wouldn’t fully assemble them until you’re ready to bake—dough can get soggy.

Can I use homemade dough?

Yep! I’ve done it, but honestly, after a long day I just grab the can stuff. Do whatever your patience allows, that’s my motto.

Can I freeze them?

Seriously, I wouldn’t. They defrost a little sad and chewy. But some folks have told me wrapping them tightly helps, so up to you.

What if I don’t have a pastry brush?

Your (clean!) fingers or a spoon work fine. Once I used a bit of paper towel. Innovation, right?

What’s the best cheese to use?

I like cheddar or mozzarella. Pepper jack is a fun addition. Really, whatever ‘melty’ cheese you like is probably fine.

And that’s about it! Hopefully you love these as much as I do, or at least come away with a kitchen story of your own. (Oh, and don’t let anyone tell you the crust can’t be too crispy. I like mine flirting with burnt, but my sister gives me grief for it every time. To each their own, right?)