Garlic Parmesan Cheeseburger Bombs
Garlic Parmesan Cheeseburger Bombs are little pockets of deliciousness packed with juicy ground beef, creamy melted cheese, and a rich garlic Parmesan twist. They’re like a cheeseburger and garlic bread…
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Garlic Parmesan Cheeseburger Bombs are little pockets of deliciousness packed with juicy ground beef, creamy melted cheese, and a rich garlic Parmesan twist. They’re like a cheeseburger and garlic bread had a tasty baby—crispy on the outside and perfectly gooey inside.
I love making these for game days or casual get-togethers because everyone can’t get enough of that cheesy, garlicky flavor combo. One tip I always follow is to make sure the beef is well-seasoned and juicy so every bite bursts with flavor. You can even sneak in some finely chopped onions or herbs if you want a bit more oomph.
These bombs are super fun to serve alongside a simple dipping sauce like ketchup or ranch, but honestly, they’re tasty enough to enjoy on their own. I always find myself reaching for just one more because they’re the perfect handheld treat. If you’re looking to impress without spending all day in the kitchen, these cheeseburger bombs are definitely the way to go.
Key Ingredients & Substitutions
Ground beef: Using 80/20 beef is great for juiciness and flavor. If you want a leaner option, go for 90/10 but add a bit of oil to keep it moist. Turkey or chicken can work if you prefer poultry.
Dough: This recipe uses a simple yeast dough that’s soft and pillowy. You can swap all-purpose flour for bread flour if you want a chewier texture. No yeast? Use pre-made pizza or biscuit dough for a quick shortcut.
Cheese: Mozzarella and cheddar melt beautifully inside. Feel free to mix in pepper jack for a spicy kick or use provolone. If you’re dairy-free, vegan cheeses that melt are a good alternative.
Garlic Parmesan butter: This mix adds amazing flavor and a golden crust. Fresh garlic really shines here, but garlic powder works when short on time. Parmesan gives a nice salty punch; Pecorino Romano can be a sharper swap.
How Do You Seal the Dough Without Leaks or Breaks?
Sealing the dough well is key to keeping all that juicy beef and melty cheese inside. Here’s how I do it:
- Place filling in the center of the flattened dough, leaving enough space around the edges.
- Use your fingers to gently lift the sides of the dough and pinch them together firmly.
- Once the edges are pinched, twist slightly for an added seal and tuck the pinched part underneath to hide it.
- Make sure the sealed side is down on the baking sheet to help it stay closed while baking.
- Chill filled dough balls briefly before baking if your dough feels too soft; this helps them hold shape.
Taking these small steps helps prevent leaks, so you get a perfect, cheesy surprise inside every time!
Equipment You’ll Need
- Mixing bowls – for making dough and mixing ingredients easily.
- Measuring cups and spoons – to get your ingredient amounts just right.
- Large skillet – perfect for cooking the ground beef evenly.
- Baking sheet – to bake the cheeseburger bombs; a rimmed one catches any drips.
- Parchment paper – makes cleanup easy and stops the dough from sticking.
- Pastry brush – great for brushing garlic butter and egg wash for a golden finish.
- Rolling pin or your hands – to flatten dough into circles for wrapping.
Flavor Variations & Add-Ins
- Swap ground beef with ground turkey or chicken for a lighter version that still tastes great.
- Add finely chopped sautéed mushrooms or onions to the meat for extra flavor and moisture.
- Use pepper jack or smoked gouda instead of mozzarella for a little smoky or spicy twist.
- Mix fresh herbs like basil or parsley into the dough or butter for added freshness and aroma.
How to Make Garlic Parmesan Cheeseburger Bombs
Ingredients You’ll Need:
For the Dough:
- 1 packet (2 1/4 tsp) active dry yeast
- 1/2 cup warm water (about 110°F)
- 2 1/2 cups all-purpose flour, plus extra for dusting
- 1 tsp sugar
- 1/2 tsp salt
- 2 tbsp olive oil (plus extra for greasing)
For the Filling:
- 1 lb ground beef (80/20 for juiciness)
- Salt and pepper to taste
- Optional: finely chopped onion or garlic
- 3/4 cup shredded mozzarella cheese (or your favorite melting cheese)
- 1/2 cup shredded cheddar cheese
For the Topping:
- 1 large egg (for egg wash)
- 1/4 cup unsalted butter, melted
- 3 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- 1 tsp dried Italian seasoning or dried parsley
- Fresh chives or parsley, chopped (for garnish)
- Optional dipping sauce: ketchup, marinara, or spicy mayo
How Much Time Will You Need?
Preparing and baking these cheeseburger bombs takes about 1 hour and 40 minutes. This includes roughly 10-15 minutes of prep, 1 hour for dough rising, and 20-25 minutes for baking.
Step-by-Step Instructions:
1. Make the Dough:
In a small bowl, stir the yeast and sugar into warm water and let it sit 5-10 minutes until it becomes frothy. In a large bowl, mix the flour and salt. Add the yeast mixture and olive oil, stirring until the dough forms. Knead the dough on a floured surface for about 6-8 minutes until smooth and elastic. Lightly oil a bowl, place the dough in it, cover with a cloth or plastic wrap, and let it rise in a warm place for about an hour or until doubled in size.
2. Cook the Beef Filling:
While the dough rises, heat a skillet over medium heat. Add the ground beef, season with salt, pepper, and optional chopped onion or garlic. Cook until browned and crumbly, about 6-8 minutes. Drain any excess grease and let the beef cool slightly.
3. Prepare Garlic Parmesan Butter:
In a small bowl, mix melted butter, minced garlic, grated Parmesan cheese, and Italian seasoning. Set this flavorful butter mixture aside.
4. Shape the Bombs:
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or grease it lightly. Punch down the dough and divide it into 10-12 equal pieces. On a floured surface, flatten each piece into a 4-inch circle. Add 1-2 tablespoons of the cooked beef in the center, then sprinkle shredded mozzarella and cheddar cheese over the beef. Carefully fold and pinch the dough edges together to seal, shaping into tight balls.
5. Bake and Finish:
Place the stuffed dough balls seam-side down on the baking sheet. Brush each generously with the garlic Parmesan butter. Beat the egg and lightly brush the tops, then sprinkle additional Parmesan over each ball. Bake for 20-25 minutes until golden brown and cooked through. Let cool a few minutes, garnish with chopped chives or parsley, and serve warm with your choice of dipping sauce.
Can I Use Frozen Ground Beef for This Recipe?
Yes! Just be sure to thaw it completely in the fridge overnight before cooking. This helps ensure even cooking and prevents excess moisture in your filling.
Can I Prepare the Dough Ahead of Time?
Absolutely! You can make the dough the day before, let it rise, then punch it down and refrigerate overnight. Bring it to room temperature before shaping your cheeseburger bombs.
What’s the Best Way to Store Leftovers?
Store leftover bombs in an airtight container in the fridge for up to 3 days. Reheat them in the oven at 350°F for 10-15 minutes to keep them crispy and gooey inside.
Can I Make These Gluten-Free?
For a gluten-free version, substitute the all-purpose flour with a gluten-free baking blend that includes xanthan gum. Keep in mind the texture might be a bit different, but they’ll still be tasty!
