Description
Garlic Parmesan Cheeseburger Bombs are delicious bite-sized dough balls filled with seasoned ground beef and melty cheese, baked to golden perfection, and brushed with a flavorful garlic parmesan butter. Perfect for a party appetizer or a fun meal, these cheesy bombs deliver a savory and comforting flavor combination in every bite.
Ingredients
Beef Filling
- 500g ground beef
- 1 small onion, finely chopped
- 2 to 3 garlic cloves, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon Worcestershire sauce (optional)
- 1 tablespoon ketchup or mustard (optional)
Cheese
- Mozzarella cheese, cut into cubes or shredded
- Cheddar cheese (optional for stronger flavor)
Dough
- Refrigerated biscuit dough or pizza dough
Garlic Parmesan Butter
- 4 tablespoons melted butter
- 2 to 3 garlic cloves, minced
- 2 tablespoons grated parmesan cheese
- 1 tablespoon chopped parsley (optional)
- ½ teaspoon Italian seasoning
Instructions
- Cook the beef: Heat a pan over medium heat and add the ground beef. Cook until browned, breaking it up as it cooks. Add the finely chopped onion and minced garlic, cooking until softened and fragrant. Season the mixture with salt, black pepper, paprika, and optional Worcestershire sauce. Stir well and continue cooking until the mixture is thick and no longer watery. Remove from heat and let it cool slightly.
- Prepare the dough: Cut the refrigerated biscuit or pizza dough into equal portions. Using your hands or a rolling pin, flatten each piece into a small circle about 3 to 4 inches in diameter, large enough to hold the filling.
- Fill the bombs: Place a spoonful of the cooked beef mixture in the center of each dough circle. Add a cube or amount of mozzarella cheese on top of the beef. If desired, add some shredded cheddar cheese for extra flavor. Carefully fold and seal the dough around the filling, pinching the edges tightly to form a ball and ensure no filling escapes during baking.
- Bake: Preheat your oven to 180 to 190 degrees Celsius (350 to 375 degrees Fahrenheit). Place the filled dough balls seam side down on a baking tray lined with parchment paper to prevent sticking. Bake for 15 to 20 minutes or until the dough is golden brown and cooked through.
- Garlic parmesan coating: While the bombs are baking, prepare the garlic parmesan butter by mixing melted butter with minced garlic, grated parmesan cheese, chopped parsley, and Italian seasoning. Immediately after baking, brush the hot cheeseburger bombs generously with this mixture to add flavor and shine. Serve warm for the best taste.
Notes
- Do not overfill the dough to prevent bursting during baking.
- Seal the dough tightly to keep cheese and beef mixture inside.
- Allow the beef mixture to cool slightly before stuffing to prevent dough from becoming soggy.
- Brush garlic parmesan butter immediately after baking for best flavor absorption.
- Use parchment paper on the baking tray to prevent sticking and promote even baking.
- Add extra cheese inside the bombs if you prefer a gooier filling.
- Store leftovers in an airtight container in the refrigerator for 3 to 4 days or freeze for up to 2 months.
- Reheat in the oven or air fryer to maintain crispiness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
