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Garlic Parmesan Cheeseburger Bombs

Delicious and easy-to-make snacks with a flaky biscuit shell and savory beef and cheese filling, perfect for gatherings or game nights.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 8 bombs
Course: Appetizer, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the filling
  • 1 lb ground beef The star protein ingredient, delivering rich flavor and satisfying texture.
  • 1 small onion, finely chopped Adds sweetness and depth.
  • 1 cup shredded cheddar cheese Offers a gooey, melty texture.
  • 1 tsp garlic powder Enhances the garlic flavor throughout.
  • 1 tsp salt Balances and amplifies the savory notes.
  • 1/2 tsp black pepper Adds a gentle kick to the flavor profile.
For the biscuit bombs
  • 1 can (16 oz) refrigerated biscuit dough Forms the flaky, golden outer shell.
  • 3 tbsp butter, melted Adds richness and moisture.
  • 2 tbsp grated Parmesan cheese Delivers a nutty, cheesy finish.
  • 1 tsp minced garlic Brings fresh garlic flavor for an aromatic touch.
  • 1 tsp dried parsley Optional, for garnish.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
  2. In a skillet over medium heat, cook the ground beef and chopped onion until fully cooked, about 7-10 minutes.
  3. Drain any excess fat and stir in garlic powder, salt, and black pepper. Let the mixture cool.
  4. Once cool, stir in the shredded cheddar cheese.
Assembly
  1. Carefully separate each biscuit and flatten into a small circle.
  2. Spoon a generous amount of the beef and cheese mixture into the center of each biscuit.
  3. Fold the edges of the biscuit dough over the filling and pinch seams tightly.
  4. Place the filled bombs on the prepared baking sheet, spaced apart.
  5. Mix melted butter, grated Parmesan, minced garlic, and parsley in a bowl and brush over the biscuit bombs.
Baking
  1. Bake for 12-15 minutes or until golden brown.
  2. Let them cool slightly before serving and garnish with parsley if desired.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. For freezing, wrap individual bombs in plastic wrap and place in a freezer-safe bag for up to 2 months. Reheat in the oven at 350°F (175°C) until warm.