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Garlic Parmesan Cheeseburger Bombs

Garlic Parmesan cheeseburger bombs are biscuit-wrapped beef and cheddar bites baked until golden brown, then brushed with garlic butter and topped with Parmesan and parsley. The filling cools before assembly, making it easier to seal inside each biscuit round.
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Prep Time 15 minutes
Cook Time 29 minutes
Cooling and resting 15 minutes
Total Time 59 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: American
Calories: 440
Ingredients Equipment Method Notes

Ingredients
  

For the filling
  • 0.75 lb ground beef 85% lean
  • 0.33 cup yellow onion finely chopped
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 1 tbsp Worcestershire sauce
  • 2 tbsp ketchup
  • 1 tbsp yellow mustard
For the bombs
  • 1 can (16.3 oz) refrigerated biscuits 8 biscuits
  • 0.75 cup sharp cheddar cheese shredded
For the garlic Parmesan topping
  • 3 tbsp unsalted butter
  • 0.5 tsp garlic powder
  • 0.25 cup Parmesan cheese finely grated
  • 1 tbsp fresh parsley chopped

Equipment

  • 1 12-inch skillet
  • 1 rimmed baking sheet

Method
 

Make the filling
  1. Heat a 12-inch skillet over medium-high heat.
  2. Add the ground beef, onion, salt, and pepper; cook for 7–9 minutes, breaking up the beef, until browned and it reaches 160°F.
  3. Drain excess grease, then stir in the Worcestershire sauce, ketchup, and mustard.
  4. Cook for 1 minute, then transfer the filling to a plate and cool for 10 minutes.
Assemble and bake
  1. Heat the oven to 375°F.
  2. Line a rimmed baking sheet with parchment paper.
  3. Separate the biscuits and flatten each into a 4 1/2-inch round.
  4. Divide the cooled beef mixture evenly among the rounds and top with the cheddar cheese.
  5. Bring the dough edges together over the filling and pinch firmly to seal; place seam-side down on the baking sheet.
  6. Bake for 18–22 minutes, until golden brown and fully baked at the seams.
Finish the bombs
  1. Melt the butter and stir in the garlic powder.
  2. Brush the hot bombs with the garlic butter, then sprinkle with the Parmesan and parsley.
  3. Rest for 5 minutes before serving.

Notes

For a neat seal, make sure the filling has cooled for the full 10 minutes before assembling. Refrigerate leftovers for up to 3 days; freeze for up to 2 months. For a gluten-free swap, use refrigerated gluten-free biscuit dough.