Garlic Parmesan Cheeseburger Bombs

Garlic Parmesan Cheeseburger Bombs are one of my favorite savory snacks to make when I want all the flavors of a juicy cheeseburger packed into a warm, buttery, pull-apart bite. These golden little bombs are stuffed with seasoned beef, melty cheese, and wrapped in soft dough, then brushed with garlicky butter and sprinkled with Parmesan. They’re fun to eat, easy to make, and totally addictive.

Why You’ll Love This Recipe

I love this recipe because it takes classic cheeseburger flavors and turns them into a shareable, finger-food-friendly dish that’s perfect for parties, game day, or even dinner with a fun twist. They’re simple to assemble, bake up beautifully, and the garlic Parmesan topping makes them irresistible. Plus, I can make them ahead and reheat them for a quick bite anytime.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Ground beef
• Onion (finely chopped)
• Garlic (minced)
• Salt
• Black pepper
• Worcestershire sauce
• Cheddar cheese (cubed or shredded)
• Refrigerated biscuit dough or pizza dough
• Butter (melted)
• Garlic powder
• Grated Parmesan cheese
• Fresh parsley (chopped, optional for garnish)

Directions

1. I preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a skillet, I cook the ground beef and onion over medium heat until browned and fully cooked. I stir in garlic, Worcestershire sauce, salt, and pepper, then remove from heat and let it cool slightly.
3. I flatten each biscuit or dough piece into a circle using my hands or a rolling pin.
4. I place a spoonful of the beef mixture and a cube or pinch of cheese in the center of each dough circle.
5. I fold the edges over and pinch to seal, shaping each into a ball.
6. I place the sealed side down on the baking sheet.
7. I mix the melted butter with garlic powder, then brush it generously over the tops of the bombs.
8. I sprinkle grated Parmesan on top and bake for 15–18 minutes, or until golden brown and bubbling.
9. After baking, I brush with more garlic butter if I want extra flavor and garnish with fresh parsley before serving.

Servings and timing

This recipe makes 12 cheeseburger bombs.
Prep time: 20 minutes
Cook time: 15–18 minutes
Total time: 35–40 minutes

Variations

Sometimes I switch the filling by adding  jalapeños, or swapping the cheddar for mozzarella or pepper jack. I’ve also made a Big Mac-style version with chopped pickles and burger sauce inside. For a breakfast twist, I’ve used sausage and scrambled eggs instead of beef.

Storage/reheating

I store any leftovers in an airtight container in the fridge for up to 4 days. To reheat, I pop them in the oven at 350°F for about 8–10 minutes, or microwave them for 30–45 seconds. They also freeze well—I just wrap them individually and reheat from frozen in the oven until warmed through.

FAQs

Can I use homemade dough?

Yes, I’ve used pizza or yeast roll dough with great results. I just make sure to keep the dough pieces small enough to fold and seal easily.

What cheese works best?

Cheddar melts beautifully, but I’ve also used mozzarella, provolone, or even American cheese for that classic burger flavor.

Do I have to cook the meat before filling?

Yes, the beef needs to be fully cooked before stuffing the dough to ensure it’s safe to eat and doesn’t release too much moisture while baking.

Can I make these ahead?

Absolutely. I assemble them and keep them in the fridge (covered) for a few hours before baking. Or I bake them and reheat when ready to serve.

How do I keep them from opening in the oven?

I make sure to seal the dough well and place the seam side down on the baking sheet. A little extra pinch around the edges goes a long way.

Conclusion

Garlic Parmesan Cheeseburger Bombs are everything I love about comfort food—cheesy, flavorful, golden, and bite-sized. Whether I serve them at a party or enjoy them for a casual meal, they always bring a fun, satisfying twist to the table. Once I tried them, they instantly became a go-to favorite in my recipe rotation.

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