Description

These Cheeseburger Garlic Bombs combine seasoned ground beef with cheddar and Parmesan cheese, all wrapped in flaky biscuit dough. Each bite is brushed with garlic butter and baked to golden perfection. This savory, cheese-filled appetizer captures all the flavors of a cheeseburger in a convenient, hand-held format.

Ingredients

Scale

16.3 oz can of biscuit dough
1 lb ground beef
2 minced garlic cloves
1 cup cubed cheddar cheese
1/2 cup diced Parmesan cheese
2 tbsp melted butter
1 tbsp chopped fresh parsley

Instructions

Preheat your oven to 375°F (190°C).
Brown the ground beef in a skillet over medium heat, adding the minced garlic halfway through. Break the meat into small crumbles and cook until no pink remains, about 7 to 8 minutes. Drain excess grease thoroughly.
Remove the skillet from heat and stir in both the cubed cheddar and diced Parmesan cheese.
Flatten each biscuit round into a 4-inch circle. Place about 2 tablespoons of the beef and cheese mixture in the center. Fold the edges upward and pinch firmly to seal completely. Roll gently between your palms to ensure a tight seal for your cheeseburger garlic bombs.
Arrange the sealed bombs on a parchment-lined baking sheet, leaving at least an inch between each. Brush each bomb generously with melted butter.
Bake for 12 to 15 minutes, until the cheeseburger garlic bombs are expanded and golden brown with flaky layers.
Remove from the oven and let cool for 3 to 4 minutes. Sprinkle with fresh chopped parsley and serve warm.

Notes

Each cheeseburger garlic bomb contains approximately 275 calories.
You can easily double this recipe for larger gatherings.
Reheat these cheeseburger garlic bombs in an air fryer or oven for best results.
Prepare these ahead and refrigerate before baking for up to 8 hours.
These cheeseburger garlic bombs freeze well before or after baking.
For a bacon cheeseburger version, add 4 strips of cooked, crumbled bacon to your meat mixture.
For mushroom lovers, sauté 1/2 cup of finely diced mushrooms with the beef.
Create a pizza burger variation by adding 1/4 cup of pizza sauce and substituting mozzarella for the cheddar cheese.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Freeze unbaked cheeseburger garlic bombs on a baking sheet until solid, then transfer to a freezer bag for up to 1 month. Add 5 minutes to the baking time when cooking from frozen.
Serve with a crisp green salad, tomato soup, ketchup, dill pickle relish, or special sauce. They also pair well with sweet potato fries or coleslaw.
Chill the cheese cubes for 15 minutes before mixing with beef for cleaner stuffing.
Use the two-spoon method to transfer the filling.
Pinch seams thoroughly to prevent leaks.
Let the bombs rest for 3 minutes after baking; the filling sets and won’t burn your mouth.

Prep Time: 15 min
Cook Time: 15 min
Category: Finger Foods and Party Snacks
Method: Baking
Cuisine: American Fusion

Nutrition

Serving Size: 1 bomb
Calories: 320.5
Sugar: No sugar information available
Sodium: No sodium information available
Fat: 22.3 g
Saturated Fat: No saturated fat information available
Unsaturated Fat: No unsaturated fat information available
Trans Fat: No trans fat information available
Carbohydrates: 18.7 g
Fiber: No fiber information available
Protein: 15.6 g
Cholesterol: No cholesterol information available

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