Garlic Parmesan Cheeseburger Bombs Recipe

Garlic Parmesan cheeseburger bombs are a fun, flavorful twist on classic burgers—wrapped in soft dough, stuffed with juicy beef and melted cheese, then brushed with buttery garlic Parmesan topping. I love serving these when I want something a little indulgent and totally irresistible. They’re perfect for game day, parties, or anytime I want that cheeseburger flavor in a bite-sized, snackable form.

Why You’ll Love This Recipe

I love this recipe because it takes everything I enjoy about cheeseburgers and wraps it in soft, golden dough. The garlic Parmesan butter on top takes them over the top—crispy, savory, and full of flavor. They’re easy to prep, super customizable, and always disappear fast. Whether I serve them as an appetizer or a fun dinner, they hit the spot every time.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Ground beef

• Onion, finely chopped

• Garlic, minced

• Salt

• Black pepper

• American cheese or cheddar, cut into cubes

• Refrigerated biscuit dough or pizza dough

• Butter (melted)

• Garlic powder

• Grated Parmesan cheese

• Fresh parsley (optional, for garnish)

Directions

1. I preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.

2. I cook the ground beef with chopped onion and garlic in a skillet over medium heat until browned, then season it with salt and pepper. I drain off any excess fat.

3. I flatten each biscuit or dough piece into a small circle using my hands.

4. I spoon a little of the beef mixture into the center of each circle and top with a cube of cheese.

5. I fold the dough around the filling and pinch the edges to seal it into a ball.

6. I place each ball seam-side down on the baking sheet.

7. I bake for 15–18 minutes, or until golden brown.

8. While they bake, I mix the melted butter with garlic powder and Parmesan.

9. As soon as the bombs come out of the oven, I brush them generously with the garlic Parmesan butter. I sprinkle chopped parsley on top if I have some handy.

Servings and timing

This recipe makes about 8–10 cheeseburger bombs.
Prep time: 15 minutes
Cook time: 15–18 minutes
Total time: 30–35 minutes

Variations

Sometimes I use shredded pepper jack or Swiss instead of cheddar for a flavor change. I’ve also added a spoonful of pickles or cooked bacon inside the bombs for a cheeseburger-meets-stuffed-pocket combo. For a spicy version, I mix hot sauce or jalapeños into the beef filling. I’ve even used crescent roll dough when I want a flakier finish.

Storage/reheating

I store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, I use the oven or air fryer at 350°F until warmed through—it keeps them crispy on the outside. I avoid microwaving because the dough can get soggy. These also freeze well. I just let them cool completely, then freeze in a single layer and reheat straight from frozen.

FAQs

Can I make these ahead of time?

Yes, I assemble them and store them in the fridge a few hours before baking. I bake them just before serving for the best texture.

Can I use homemade dough?

Absolutely. I’ve made them with homemade pizza dough or biscuit dough, and it works great.

What’s the best cheese to use?

I usually go with cheddar or American because they melt smoothly, but mozzarella, pepper jack, or even blue cheese can work depending on your flavor preference.

Can I make these vegetarian?

Yes, I swap the beef for a meatless crumble or sautéed mushrooms and onions—it still tastes delicious.

How do I keep the bombs from leaking in the oven?

I make sure to seal the edges really well and place them seam-side down on the baking sheet. That usually keeps all the goodness inside.

Conclusion

Garlic Parmesan cheeseburger bombs are a crowd-pleasing, flavor-packed snack that brings serious comfort food energy. I love how easy they are to make and how every bite gives that cheesy, garlicky, beefy satisfaction. Whether I’m cooking for a party or just want something fun for dinner, these little bombs always hit the mark.

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