Quick Cheeseburger Garlic Bombs in 30 Minutes (Print version)

Golden biscuit bombs filled with seasoned cheeseburger beef, cheddar, and garlic butter, ready in about 30 minutes.

# Ingredients:

For the cheeseburger filling

01 - 1 lb (450 g) 80/20 ground beef
02 - 3 cloves garlic, minced
03 - 1 tablespoon ketchup
04 - 1 teaspoon yellow mustard
05 - 1 teaspoon Worcestershire sauce
06 - 1/2 teaspoon kosher salt
07 - 1/4 teaspoon black pepper
08 - 1 cup (115 g) shredded sharp cheddar cheese

For the bombs

09 - 1 can (16.3 oz / 462 g) refrigerated biscuit dough, 8 biscuits
10 - 1 tablespoon all-purpose flour, for hands if needed
11 - 3 tablespoons (42 g) unsalted butter, melted
12 - 1 clove garlic, finely grated or minced
13 - 2 tablespoons grated parmesan cheese
14 - 1 tablespoon chopped fresh parsley
15 - Ketchup, ranch, or burger sauce, for serving

# Instructions:

01 - Preheat the oven to 375°F (190°C). Line a sheet pan with parchment paper.
02 - Add the ground beef to a large skillet over medium-high heat. Cook for 6-7 minutes, breaking it into small crumbles, until no pink remains and the beef reaches 160°F. Drain excess fat.
03 - Stir in the minced garlic, ketchup, mustard, Worcestershire sauce, salt, and pepper. Cook for 1 minute, then remove from the heat and cool for 5 minutes.
04 - Stir the shredded cheddar into the warm beef mixture. It should soften but not fully melt before stuffing.
05 - Flatten each biscuit into a 4-inch round. Spoon about 2 tablespoons of beef filling into the center, pull the dough around the filling, and pinch the seam tightly closed.
06 - Place each bomb seam side down on the prepared pan. Mix the melted butter with the grated garlic, brush over the tops, and sprinkle with parmesan. Bake for 12-15 minutes until puffed and golden brown.
07 - Sprinkle with parsley and let the bombs rest for 3-5 minutes. Serve warm with ketchup, ranch, or burger sauce.

# Good to know:

01 - Makes 8 stuffed biscuit bombs.
02 - Best served warm within 10 minutes of baking.
03 - Use a thermometer to confirm the ground beef reaches 160°F before stuffing.

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