Seasoned ground beef and melted cheddar wrapped in soft biscuit dough, brushed with garlic butter, and sprinkled with Parmesan — these Garlic Parmesan Cheeseburger Bombs are the perfect bite-sized version of a classic cheeseburger. I love making them for parties, snacks, or even an easy dinner night.
Why You’ll Love This Recipe
I love this recipe because it’s simple, flavorful, and fun to eat. The beef filling is juicy and cheesy, the biscuit dough bakes up golden and flaky, and that garlic-Parmesan topping gives a rich, savory finish. They look impressive, taste indulgent, and come together in less than 40 minutes — perfect for when I want something comforting but easy.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
1 lb ground beef (80/20 blend)
1 tbsp Worcestershire sauce
½ tsp salt
½ tsp black pepper
½ tsp garlic powder
½ tsp onion powder
1 cup shredded sharp cheddar cheese
1 tube (16 oz) refrigerated biscuit dough or pizza dough
2 tbsp butter, melted
1 tsp minced garlic or ½ tsp garlic powder
2 tbsp grated Parmesan cheese
1 tbsp chopped fresh parsley (optional for garnish)
Directions
Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a skillet over medium heat, cook the ground beef for 5–7 minutes until browned and no longer pink. Drain any excess grease.
Stir in Worcestershire sauce, salt, pepper, garlic powder, and onion powder. Mix well and remove from heat to cool slightly.
Once cooled, mix in the shredded cheddar cheese until evenly combined.
Separate the biscuit dough pieces and flatten each one into a 3–4 inch circle.
Spoon about 1–2 tablespoons of the beef mixture into the center of each dough circle.
Bring the edges of the dough up and around the filling, pinching to seal. Roll into a smooth ball and place seam-side down on the baking sheet.
Mix melted butter and minced garlic in a small bowl, then brush the tops of the dough balls with the mixture.
Sprinkle the tops with grated Parmesan cheese.
Bake for 15–18 minutes or until golden brown and cooked through.
Brush with extra garlic butter if desired, garnish with parsley, and let cool for 3–5 minutes before serving.
Servings and Timing
Servings: 6 (makes 8–12 cheeseburger bombs)
Prep time: 20 minutes
Cook time: 18 minutes
Total time: 38 minutes
Variations
Spicy version: Add diced jalapeños or a pinch of cayenne pepper to the beef mixture.
Vegetarian version: Use plant-based ground meat or a mix of chopped mushrooms and beans.
Different cheese: Swap cheddar for mozzarella or pepper jack for a melty or spicy twist.
Dough options: Try puff pastry or crescent roll dough for a lighter, flakier texture.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I bake them at 350°F (175°C) for 5–8 minutes or air-fry for about 3–4 minutes to get the exterior crisp again. They can also be frozen before baking for up to 3 months — I just bake them straight from frozen, adding a few extra minutes of cooking time.
FAQs
How do I keep the dough from opening during baking?
I make sure to pinch the seams tightly and place the bombs seam-side down on the baking sheet. Avoid overfilling the dough.
Can I use homemade dough?
Yes, homemade biscuit or pizza dough works perfectly. I just keep an eye on the baking time since it may vary slightly.
What sauce goes best with these?
I like to serve them with ranch dressing, spicy mayo, or a simple burger sauce made from ketchup, mayo, and relish.
Can I prepare these ahead of time?
I often assemble them a few hours early and refrigerate until ready to bake. When baking from cold, I add 2–3 minutes to the cooking time.
How can I make them lighter?
For a lighter version, I use lean ground turkey or chicken and reduce the cheese slightly. The flavor still stays rich and satisfying.
Conclusion
I love how these Garlic Parmesan Cheeseburger Bombs combine all the flavors of a juicy cheeseburger in a golden, buttery package. They’re easy to make, crowd-pleasing, and perfect for any occasion — from parties to family dinners. Once I made them the first time, they quickly became a regular on my menu.
Garlic Parmesan Cheeseburger Bombs are golden, flaky biscuit dough balls stuffed with juicy seasoned beef and cheddar cheese, topped with garlic butter and Parmesan — a perfect party snack or quick dinner option.
Ingredients
1 lb ground beef (80/20 blend)
1 tbsp Worcestershire sauce
½ tsp salt
½ tsp black pepper
½ tsp garlic powder
½ tsp onion powder
1 cup shredded sharp cheddar cheese
1 tube (16 oz) refrigerated biscuit dough or pizza dough
2 tbsp butter, melted
1 tsp minced garlic or ½ tsp garlic powder
2 tbsp grated Parmesan cheese
1 tbsp chopped fresh parsley (optional for garnish)
Instructions
Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
Cook ground beef in a skillet over medium heat for 5–7 minutes until browned. Drain excess grease.
Stir in Worcestershire sauce, salt, pepper, garlic powder, and onion powder. Remove from heat and cool slightly.
Mix shredded cheddar cheese into the cooled beef mixture.
Flatten biscuit dough pieces into 3–4 inch circles.
Place 1–2 tablespoons of beef mixture in the center of each circle. Fold and pinch edges to seal into a ball.
Place seam-side down on the baking sheet.
Mix melted butter with garlic and brush over dough balls.
Sprinkle with grated Parmesan cheese.
Bake for 15–18 minutes until golden brown and cooked through.
Optional: brush with more garlic butter and garnish with parsley. Let cool for 3–5 minutes before serving.
Notes
Pinch seams tightly and place seam-side down to prevent opening during baking.
Use homemade biscuit or pizza dough if preferred.
Serve with dipping sauces like ranch, burger sauce, or spicy mayo.
Make ahead and refrigerate unbaked bombs for a few hours.
Freeze unbaked bombs and bake from frozen with extra time added.
