You Seriously Gotta Try These Cheeseburger Bombs
Alright, let me level with you: I first made these Garlic Parmesan Cheeseburger Bombs on a whim one Saturday when the weather was so bad even the neighbor's cat wouldn't go outside. I wanted something warm, cheesy, and a little bit over-the-top (I mean, that's the whole point of weekend food, right?). The first batch was a glorious mess—cheese everywhere, kitchen smelled amazing, my husband trying (unsuccessfully) to wait for them to cool. Honestly, even when they look a little lopsided, nobody minds. You'll see why in a sec.
Why I Keep Making These (Even If My Jeans Protest)
- My crew LOVES them. I make this recipe for movie nights, game days, even random Tuesdays when I'm feeling generous (or just need the praise).
- They're bite-sized, but don't let that fool you. One bomb is basically a mini explosion of flavor, and three? Well, that's dinner.
- Honestly, wrapping things in dough is some kind of therapy for me. And this dough is forgiving; if you’re not aiming for pastry school-level perfection, you’ll be fine! (As long as you crimp the edges, or you'll have a hot cheesy disaster—a lesson I learned the oozy way.)
- Sometimes I swap out the buns for whatever’s lurking in my fridge. So, it’s good for using up leftovers, or at least that’s my excuse.
What You'll Need For Garlic Parmesan Cheeseburger Bombs
- 500g (about 1 lb) ground beef – Turkey works too, honestly
- Half an onion, diced – Or use onion powder if energy is low
- 1 clove garlic, minced – If you like big garlic flavor, double it. I do sometimes.
- Salt & pepper – You know, until it tastes right
- 1 cup shredded mozzarella or cheddar – Or the stuff you find at the back of your cheese drawer, because who’s judging?
- ½ cup Parmesan, grated – My grandmother swore by Parmigiano-Reggiano, but… I’ll take whatever’s on sale
- A can of refrigerated biscuit dough (like Pillsbury), or about 10 small buns' worth of basic pizza dough
- 2 tablespoon melted butter
- 1 teaspoon Italian seasoning – Oregano’s fine if that’s all you’ve got
- Optional: a handful of pickles, jalapenos, or whatever tickles your fancy
Let's Put It All Together (Don’t Overthink It)
- Prep your filling. Sizzle up the ground beef in a skillet—the browner, the better. Next, toss in those diced onions and minced garlic, give it a good stir. Season (I tend to get generous with the pepper, but that’s just me).
- Let it cool a bit; otherwise, the cheese just vanishes! Toss the cheese (both kinds) into the beef and mix till it starts looking dangerously edible. This is where I sneak a spoonful or two (you’ll want to, trust me).
- Shape the bombs. Take your dough, break it into 8-10 equal blobs, and flatten each into a palm-sized disc. Fill with a heaping tablespoon of the meat-cheese mixture. Pinch up the sides—not too tight, but enough to keep the mess contained. If some bits of cheese poke out, welcome to the club!
- Line 'em up. Place the stuffed balls seam-side down on a baking tray lined with parchment. Gives you less pan-scrubbing grief later.
- Butter time. Mix melted butter with Italian seasoning, then brush it all over each bomb. Don’t be stingy, they love it.
- Bake at 180°C (350°F) for about 20 minutes. If the tops aren’t golden by the end, crank up the broiler for a minute; watch closely, because they can go from gorgeous to charred faster than you’d believe (ask me how I know…)
- Optional fancy finish: Sprinkle more parmesan on top for the last 5 minutes. Or don’t, if you’re already washing cheese from under the oven.
Notes: Stuff I Learned The Hard (Or Weird) Way
- If you overfill these, the cheese WILL run for freedom. It’s not the end of the world, just a bit gooier.
- I’ve used store-bought pizza dough, frozen dinner rolls (thawed), even homemade dough when I remembered in time. All taste good. Don’t stress.
- Sometimes I throw in finely chopped pickles or hot sauce. On second thought—maybe not too much hot sauce, that batch was a bit much for the kids.
Bombs Away: Variations And Experiments (Some Better Than Others)
- Tried stuffing with cooked bacon once. Decadent, but a bit much. I mean, for Sunday brunch? Sure. Every day? Maybe not.
- Cheddar plus a splash of BBQ sauce in the filling = sort of like fast food at home (but better, I swear).
- Attempted a veggie version with mushrooms and spinach. It was... fine, but probably not a repeat for my crew.
- If you want to go full fancy, try blue cheese instead of cheddar (kids may rebel, though).
What You Should Use (Or Not)
- A baking tray, obviously. But I’ve totally used my old roasting pan when my good tray mysteriously disappeared.
- I usually use parchment paper, but honestly, a bit of extra butter on the pan works in a pinch—just a bit more dishes to clean. You do you.
- If you don’t have a basting brush for the butter, fingers work (just let it cool a tad first!).
How Long Do These Even Last?
Supposedly, you can store leftovers in the fridge, wrapped up, for up to 3 days. Just pop 'em in the microwave (20 seconds or so—they heat up fast). But honestly, in my house these barely see sunrise; I think the all-time record is about 8 hours before someone found the last one. If I want leftovers, I double the batch. Haven't tried freezing, so can't promise anything there.
How I Like To Serve 'Em (And The Rest Of The Table Usually Agrees)
Oh, these are amazing with a simple salad (something to make you feel virtuous, after all the cheese). Ketchup/mayo dip, a bit of sriracha, or ranch—everyone grabs something different, but my youngest swears by plain old ketchup. Sometimes we do a mix-and-match dipping bar, which sounds fancy but honestly is just everything pulled out of the fridge and lined up.
If I Were A Pro: My So-Called Pro Tips
- I once rushed the dough thaw and ended up with sad, tough bombs. Let it rest properly. Trust me.
- Browning the beef really well gives better flavor—don't just half-cook it, even if you're hungry (I learned this the hard way when we were hangry one night!).
- Actually, I find it works better if you cool the beef mixture before stuffing. Hot filling melts the dough and your bombs won't keep their shape.
Got Questions? Here’s What Folks Have Asked Me
- Can I make these ahead?
Yeah, you can assemble them a few hours early and keep in the fridge. Bake just before eating, or they go a bit soggy. At least, that's what happened to me last time. - Is biscuit dough really better than pizza dough?
Honestly? It’s a toss-up. Biscuit dough gets a little flakier, but pizza dough’s got that chewiness. Try both—see what tickles your fancy. - What kind of cheese can I use?
I usually grab whatever I’ve got. Cheddar, mozzarella, gouda (once, when I was feeling posh). Pretty much anything but feta, which kinda made the bombs odd and leaky—wouldn’t recommend. - Any sides you like with this?
A big salad, maybe some oven fries. Or just the bombs, nothing else, when I'm feeling lazy. - Do you have a favorite spot for buying dough or ingredients?
Yep! King Arthur Baking has solid recipes for homemade dough and Serious Eats has this wild guide to good melting cheeses. Not sponsored—just love 'em!
So if you end up with an extra cheesy, slightly odd-shaped bomb, know that I've been there, smiled, and devoured it anyway. And hey, if you discover a new twist, you better tell me! We could practically start a Cheeseburger Bomb Fan Club at this rate.
Ingredients
- 1 lb ground beef
- 8 oz shredded cheddar cheese
- 1 can refrigerated biscuit dough (8 count)
- 2 tablespoons unsalted butter, melted
- 2 cloves garlic, minced
- 3 tablespoons grated Parmesan cheese
- 1 tablespoon chopped fresh parsley
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
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1Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
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2In a skillet over medium heat, cook the ground beef, seasoned with salt and pepper, until browned. Drain any excess fat and let cool slightly.
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3Flatten each biscuit dough round and add a spoonful of cooked beef and a sprinkle of cheddar cheese to the center. Pinch the edges to seal and form into balls.
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4Place the filled dough balls seam-side down on the prepared baking sheet. Mix melted butter with minced garlic and brush over each bomb.
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5Sprinkle grated Parmesan over the tops and bake for 20–25 minutes, or until golden brown and cooked through.
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6Garnish with chopped parsley. Serve warm and enjoy!
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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