If you love cheeseburgers and anything baked, buttery, and handheld, these Garlic Parmesan Burger Bombs are about to steal the show. Made with a flavorful ground beef and cheese filling tucked inside flattened biscuit dough, each “bomb” bakes up golden on the outside while staying juicy and cheesy on the inside.
Finished with a brush of garlic butter and a generous sprinkle of parmesan, these little burger bombs are comforting, kid-friendly, and incredibly fun to eat. They’re perfect for busy weeknights, game day spreads, or anytime you want a no-fork-needed dinner that everyone will get excited about.
Kelly’s Kitchen Tip’s
Seal the dough well
Flatten the biscuit dough evenly and pinch the seams tightly around the beef filling to prevent leaks while baking.
Don’t overfill
A smaller scoop of the cheeseburger mixture helps the bombs cook evenly and keeps the dough from tearing.
Cook beef just until browned
Since the bombs finish baking in the oven, avoid overcooking the beef beforehand to keep the filling juicy.
Brush while hot for more buttery bombs
Brush the garlic butter on immediately after baking so it soaks into the dough for maximum flavor. (Brush before baking for a more buttery, crispy outside)
Use parchment paper
This prevents sticking and makes cleanup quick and easy. A must-have in our kitchen!
Customization & Filling Ideas
Cheese swaps
- Cheddar
- Mozzarella
- Pepper jack
- Colby jack
- American cheese cubes for extra melt
Flavor add-ins
- Diced onions or sautéed onions
- Cooked bacon bits
- Dill pickle pieces
- Burger seasoning
Dipping sauce ideas
- Ketchup or mustard
- Burger sauce or special sauce
- Ranch dressing
- Garlic aioli
- BBQ sauce
Make them mini
Use smaller dough portions for bite-sized burger bombs — perfect for parties or lunchboxes. Reduce cooking time to 8-10 minutes and add time if necessary until fully cooked through.
Storage & Make-Ahead Tips
Refrigerator
Store leftovers in an airtight container for up to 3 days.
Reheating
Reheat in the oven or air fryer at 350°F to keep the outside crisp. Microwave works in a pinch but it will soften the dough.
Freezer-friendly
Freeze fully baked and cooled burger bombs for up to 2 months. Reheat straight from frozen in the oven until warmed through.
Meal prep
Assemble the bombs ahead of time, refrigerate uncooked for up to 24 hours, and bake fresh when ready.
Garlic Parmesan Burger Bombs
Equipment
- Large Sheet pan
- Parchment Paper
Ingredients
- 1 lb ground beef
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 tsp creole seasoning
- 1 tbsp Worcestershire sauce
- 1 cup shredded cheddar cheese
- 1 tube refrigerated biscuit dough, about 8 biscuits
- 1/4 cup butter, melted
- 2 tbsp garlic, minced
- 1/4 cup grated Parmesan cheese
- 1 tbsp fresh parsley, chopped
Instructions
- Preheat your oven to 375°F and line a large baking sheet with parchment paper.
- In a skillet over medium heat, cook the ground beef until fully browned, breaking it apart with a spatula. Season your beef with (1/2 tsp) salt, (1/2 tsp) black pepper, (1/2 tsp) garlic powder, (1⁄2 tsp) onion powder, (1 tsp) creole seasoning and drain off any excess fat. Then add in (1 tbsp) Worcestershire sauce – stir and cook for an additional minute, with the burner off, to let flavors meld a little.
- Roll out each biscuit until about a 1⁄4 inch thick. Place around 2 tbsp of the beef mixture in the center of each biscuit and top with some shredded cheese.
- Carefully fold the edges of the dough around the filling and pinch to seal, forming a ball. Place the dough seam-side down on the prepared baking sheet.
- In a small bowl, combine (1⁄4 cup) melted butter and (2 tbsp) minced garlic. Using a brush spatula, brush the tops of each burger bomb with the garlic butter and top with a healthy sprinkle of parmesan cheese over each bomb.
- Bake in your preheated oven for 12-15 minutes or until golden brown and cooked through.
- Garnish with fresh, chopped parsley. Serve & enjoy!
Notes
- To simplify the folding process, you can mix the cheese into the beef mixture before placing into the dough.
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