Garlic Parmesan Cheeseburger Bombs
These Garlic Parmesan Cheeseburger Bombs feature juicy beef, melted cheddar, and a secret pickle twist, all wrapped in buttery biscuit dough. The perfect golden, pull-apart game day appetizer!
Equipment
- Baking Sheet
- Parchment Paper
- Cast Iron Skillet
- Small bowl
- Pastry brush
Ingredients
- 1 lb ground beef
- 1 medium onion, finely diced
- 2 cloves garlic, minced
- ½ cup + 2 tablespoon grated parmesan cheese, divided
- 1 cup cheddar cheese, freshly grated
- 1 can (16.3 oz) biscuit dough
- 2 tablespoon unsalted butter, melted
- 1 tablespoon parsley, finely chopped
- ½ teaspoon garlic powder
- Salt and black pepper, to taste
Instructions
Prep the Pan and Build the Filling
- Heat your oven to 375°F (190°C) and line a baking sheet with parchment paper for easy cleanup and to prevent sticking.
- In a cast iron skillet over medium-high heat, brown the ground beef with the diced onion and minced garlic. Cook until the meat is well-seared and the onions have softened.
- Thoroughly drain off the excess fat to prevent the dough from becoming greasy. Season the beef mixture with salt and black pepper to taste.
- While the beef is still hot, stir in ½ cup of Parmesan and all the shredded cheddar cheese until the mixture becomes a rich, melted, and scoopable filling.
Fill and Seal the Bombs
- Open the biscuit dough and flatten each piece into a wide disc. If the dough is sticky, a light dusting of flour can help.
- Place 1 to 2 tablespoons of filling in the center of each disc. Add one thin dill pickle chip and a small dot of yellow mustard on top of the meat.
- Pull the edges of the dough over the filling and pinch the seams tightly to seal. Use a drop of water on the edges if needed to ensure a snug closure.
Brush, Bake, and Rest
- In a small bowl, whisk together the melted butter, garlic powder, chopped parsley, and the remaining 2 tablespoons of Parmesan cheese.
- Place the bombs seam-side down on the baking sheet. Brush the tops generously with the garlic-parmesan butter mixture.
- Bake for 12 to 15 minutes until the bombs are puffed and deeply golden brown. Ensure the center reaches an internal temperature of 165°F.
- Allow the bombs to rest for 5 minutes before serving to let the filling settle and the cheese to set.
Notes
Safety Tip: Always use a meat thermometer to confirm the filling has reached 165°F for food safety.
Pro Tip: Grating your own cheddar from a block is essential as it melts much more smoothly than pre-shredded varieties which contain anti-caking agents.
Storage Tip: Keep leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer at 350°F to restore the crispy exterior.
Variation Tip: For a spicy version, swap the cheddar for Pepper Jack cheese and add a few diced pickled jalapeños to the filling.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.