Garlic Parmesan Cheeseburger Bombs
Savory ground beef and a cube of melting cheddar cheese wrapped in flaky biscuit dough, topped with a homemade garlic parmesan butter glaze. The perfect 30-minute family dinner.
Equipment
- Large Skillet
- Baking Sheet
- Parchment Paper
- Pastry Brush
Ingredients
- 1 lb Lean Ground Beef
- 1 can (16.3 oz) Refrigerated Grand Biscuits (8 count)
- 1 tsp Salt
- 1/2 tsp Black Pepper
- 1 tsp Onion Powder
- 4 oz Cheddar Cheese (cut into 8 cubes)
For the Glaze:
- 3 tbsp Unsalted Butter, melted
- 1 tsp Garlic Powder (or 2 cloves minced fresh garlic)
- 1 tbsp Fresh Parsley, chopped
- 2 tbsp Grated Parmesan Cheese
Instructions
- Preheat & Prep: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Cook the Beef: In a large skillet over medium-high heat, cook the ground beef until browned. Drain the grease very well. Stir in the salt, pepper, and onion powder. Remove from heat and let cool slightly (about 5 mins).
- Prepare Dough: Open the can of biscuits. Separate the 8 biscuits. Carefully peel each biscuit apart through the center layers to create 16 thinner rounds, or keep them whole and stretch them out for larger, thicker buns (I prefer stretching the whole biscuit for a sturdier hold). Note: If stretching the whole biscuit, you will make 8 large bombs.
- Assemble: Flatten a biscuit round in your hand. Place 2 tablespoons of beef in the center. Press a cube of cheddar cheese firmly into the center of the beef.
- Seal: Pull the edges of the dough up and over the filling. Pinch the seams together tightly to seal. Roll gently to form a ball.
- Bake: Place the bombs seam-side down on the baking sheet, leaving space between them. Bake for 15-20 minutes, or until golden brown.
- Make Glaze: While baking, mix the melted butter, garlic powder, parsley, and Parmesan cheese in a small bowl.
- Garnish: Remove bombs from the oven and immediately brush the tops generously with the garlic butter mixture. Serve warm.
Notes
For a "Double Cheeseburger" effect, you can stir ½ cup of shredded cheese into the meat mixture in addition to the cheese cube in the center. Ensure you seal the dough very tightly to prevent cheese leaks!