Introduction
Ever bite into something so cheesy and savory that you immediately want five more? Meet your new obsession: Garlic Parmesan Cheeseburger Bombs!
These handheld wonders are packed with seasoned beef, melty cheese, and a crispy garlic-parmesan biscuit shell — ready in about 45 minutes.
Perfect for game nights, snack dinners, or anytime you crave instant comfort food.
Bonus: If you love easy, cheesy bites, bookmark our [Easy Air Fryer Cheeseburger Sliders] for later!
Table of Contents
What is a Garlic Parmesan Cheeseburger Bomb?
Think cheeseburger meets hot pocket — but way better.
These bombs are little dough-wrapped bundles filled with seasoned beef and gooey cheese, brushed with a buttery garlic-parm topping.
It’s your favorite fast-food cheeseburger and grandma’s biscuits in one irresistible bite!
Why You’ll Love This Recipe
- Fast and Fun: Ready in under an hour with minimal prep.
- Family Approved: Picky eaters = conquered.
- Customizable: Mix, match, and stuff your own creations like bacon, onions, jalapeños, or mushrooms.
Ingredients You’ll Need
- 1 lb ground beef
- 12 small cubes cheddar cheese (½ inch each)
- 1 can refrigerated buttermilk biscuit dough (8-count, 16.3 oz)
- 4 tablespoons butter, melted
- 1 teaspoon garlic powder
- 2 tablespoons grated Parmesan cheese
- Salt and pepper, to taste
How to Make Garlic Parmesan Cheeseburger Bombs
Quick Overview
Brown the beef, wrap it in biscuits with cheese, bake, brush with garlic butter, and boom — cheesy bliss.
Step-by-Step Instructions
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Cook beef: Brown ground beef over medium heat. Drain excess grease. Season with salt, pepper, and ½ tsp garlic powder.
- Prepare dough: Flatten each biscuit slightly with your hands or a rolling pin.
- Assemble bombs: Place 1 tbsp beef + 1 cheese cube inside. Fold dough edges over, pinch to seal tightly.
- Bake seam-side down for 15–18 minutes until puffed and golden.
- Brush with garlic butter: Mix melted butter with ½ tsp garlic powder and Parmesan. Brush generously over hot bombs.
What to Serve With Cheeseburger Bombs
- Ranch Dip or Spicy Mayo for dunking
- Fresh Veggie Sticks
- Sweet Potato Fries
- Pickles or Pickled Jalapeños
- Simple Garden Salad
Top Tips for Success
- Seal tightly: Prevent cheesy leaks.
- Chill briefly: Helps bombs hold shape.
- Use cheese cubes: Shredded melts too fast!
- Creative fillings: Try bacon, jalapeños, caramelized onions.
- Golden brown = ready: Avoid underbaking!
Storing and Reheating Tips
- Storage: Airtight container, fridge, 3 days.
- Freezing: Individually foil-wrap cooled bombs. Freeze up to 2 months.
- Reheating: 350°F oven for 8–10 min or air fryer at 325°F for 5–7 min.
FAQ About Garlic Parmesan Cheeseburger Bombs
Can I make Garlic Parmesan Cheeseburger Bombs ahead of time?
Yes! You can assemble the bombs and refrigerate them (uncooked) for up to 8 hours. Bake them fresh for the best texture.
How do I prevent the cheese from leaking out?
Make sure to pinch the dough edges tightly around the filling. Chilling the bombs for 5–10 minutes before baking also helps seal them better.
What’s the best cheese to use inside?
Cheddar is classic, but you can also try mozzarella, Monterey Jack, provolone, or even pepper jack for a little kick!
Can I air fry these instead of baking?
Absolutely! Air fry at 350°F (175°C) for about 8–10 minutes, checking halfway. They get golden and crispy in less time!
What biscuits work best for this recipe?
Use regular buttermilk-style canned biscuits. Avoid flaky or layered varieties—they’re more prone to splitting during baking.
Can I add other fillings besides beef and cheese?
Definitely! Bacon bits, caramelized onions, sautéed mushrooms, jalapeños, or even a slice of pickle inside add fun twists.
Are Garlic Parmesan Cheeseburger Bombs freezer-friendly?
Yes! Once baked and cooled, wrap them individually in foil or plastic wrap, then freeze. Reheat from frozen at 350°F until hot and crisp (about 10–12 minutes).
Garlic Parmesan Cheeseburger Bombs
Ingredients
- 1 lb ground beef
- 12 small cubes cheddar cheese ½ inch each
- 1 can refrigerated buttermilk biscuit dough 8-count, 16.3 oz
- 4 tablespoons butter melted
- 1 teaspoon garlic powder divided
- 2 tablespoons grated Parmesan cheese
- Salt and pepper to taste
Instructions
Preheat Oven:
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
Cook Beef:
- In a skillet over medium heat, brown the ground beef. Drain excess grease. Season with salt, pepper, and ½ teaspoon garlic powder.
Prepare Dough:
- Flatten each biscuit slightly using your hands or a rolling pin.
Assemble Bombs:
- Place about 1 tablespoon of the cooked beef and 1 cheese cube in the center of each biscuit. Fold the dough around the filling and pinch the seams tightly to seal.
Bake:
- Arrange bombs seam-side down on the prepared baking sheet. Bake for 15–18 minutes, or until golden and puffed.
Make Garlic Butter:
- While baking, mix the melted butter with ½ teaspoon garlic powder and the Parmesan cheese.
Brush and Serve:
- Brush the hot bombs generously with the garlic-Parmesan butter. Serve warm!
Notes
Nutrition :
-
Total Fat: 18g
- Saturated Fat: 9g
- Cholesterol: 55mg
- Sodium: 520mg
-
Total Carbohydrates: 17g
- Dietary Fiber: 0g
- Sugars: 2g
- Protein: 12g