Cheeseburger Bombs with Garlic Parmesan Crust (Print version)
Biscuit dough stuffed with seasoned beef and cheddar, then baked under a buttery garlic parmesan crust.
# Ingredients:
For the beef filling
01 -
1 lb (450 g) lean ground beef
02 -
1 teaspoon garlic powder
03 -
1 teaspoon onion powder
04 -
1/2 teaspoon kosher salt
05 -
1/4 teaspoon black pepper
06 -
1 tablespoon Worcestershire sauce
07 -
1/2 cup (55 g) shredded cheddar cheese
08 -
4 slices American cheese or cheddar, cut into 8 pieces
For the dough and crust
09 -
1 can (16 oz / 454 g) refrigerated large biscuit dough, 8 biscuits
10 -
3 tablespoons (42 g) unsalted butter, melted
11 -
1/2 teaspoon garlic powder
12 -
1/4 cup (25 g) grated parmesan cheese
13 -
1 tablespoon chopped fresh parsley, optional
For serving
14 -
Ketchup, burger sauce, ranch, or mustard for dipping
# Instructions:
01 -
Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
02 -
Brown the ground beef in a skillet over medium heat, breaking it into small crumbles. Stir in garlic powder, onion powder, salt, pepper, and Worcestershire sauce. Cook until no pink remains, then drain well.
03 -
Let the beef cool for 5 minutes, then stir in the shredded cheddar. The filling should be warm, not hot, before it touches the biscuit dough.
04 -
Flatten each biscuit into a 4-inch circle. Add a spoonful of beef filling and 1 piece of sliced cheese to the center of each round.
05 -
Pull the dough edges up over the filling and pinch tightly to seal. Roll gently into balls and place seam-side down on the prepared baking sheet.
06 -
Mix melted butter with garlic powder. Brush the tops of the bombs, then sprinkle with parmesan cheese.
07 -
Bake for 16-20 minutes, until puffed and golden brown. Brush lightly with any remaining garlic butter and sprinkle with parsley before serving warm.
# Good to know:
01 -
Serve warm while the cheese is melted.
02 -
Do not overfill the biscuit dough or the seams may split.
03 -
Reheat in an oven or air fryer for the crispest crust.