Garlic Parmesan Cheeseburger Bombs
Garlic Parmesan Cheeseburger Bombs
Ingredients
For the Cheeseburger Filling
- 1 pound ground beef, 80/20 lean
- 1/4 cup yellow onion, finely diced
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup cheddar cheese, shredded
- 1/2 cup Monterey Jack cheese, shredded
For the Dough
- 1 can refrigerated biscuit dough, 16.3 ounce, 8 count large biscuits
For the Garlic Parmesan Topping
- 2 tablespoons unsalted butter, melted
- 1 clove garlic, minced
- 2 tablespoons Parmesan cheese, grated
- 1 tablespoon fresh parsley, chopped
Instructions
- 1
Preheat your oven to 375°F (190°C). Lightly grease a baking sheet or line it with parchment paper.
⏱️ 5 min•🌡️ 375
- 2
In a large skillet, cook the ground beef and diced yellow onion over medium heat until the beef is browned and the onion is softened. Drain any excess grease.
⏱️ 8 min
- 3
Stir in the garlic powder, onion powder, smoked paprika, salt, and black pepper into the cooked beef mixture. Cook for 1 more minute, then remove from heat and let cool slightly.
⏱️ 2 min
- 4
Once the beef mixture has cooled slightly, stir in the shredded cheddar cheese and Monterey Jack cheese until well combined.
⏱️ 2 min
- 5
Open the can of biscuit dough. On a lightly floured surface, gently flatten each biscuit into a 4-5 inch circle.
⏱️ 3 min
- 6
Place about 2 tablespoons of the cheeseburger filling in the center of each flattened biscuit. Bring the edges of the dough up and over the filling, pinching them together tightly to seal and form a ball. Ensure there are no gaps for the filling to escape.
⏱️ 5 min
- 7
Place the sealed cheeseburger bombs seam-side down on the prepared baking sheet, leaving some space between each one.
⏱️ 1 min
- 8
In a small bowl, whisk together the melted butter and minced garlic for the topping.
⏱️ 1 min
- 9
Brush the tops of the cheeseburger bombs generously with the garlic butter mixture. Sprinkle with grated Parmesan cheese.
⏱️ 2 min
- 10
Bake for 15-20 minutes, or until the biscuits are golden brown and cooked through. The internal temperature of the filling should reach 160°F (71°C).
⏱️ 20 min•🌡️ 375
- 11
Remove from the oven and immediately sprinkle with fresh chopped parsley. Serve warm.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Garlic Parmesan Cheeseburger Bombs
For the Cheeseburger Filling
- 1 pound ground beef, 80/20 lean
- 1/4 cup yellow onion, finely diced
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup cheddar cheese, shredded
- 1/2 cup Monterey Jack cheese, shredded
For the Dough
- 1 can refrigerated biscuit dough, 16.3 ounce, 8 count large biscuits
For the Garlic Parmesan Topping
- 2 tablespoons unsalted butter, melted
- 1 clove garlic, minced
- 2 tablespoons Parmesan cheese, grated
- 1 tablespoon fresh parsley, chopped
Instructions
- 1
Preheat your oven to 375°F (190°C). Lightly grease a baking sheet or line it with parchment paper.
⏱️ 5 min•🌡️ 375 - 2
In a large skillet, cook the ground beef and diced yellow onion over medium heat until the beef is browned and the onion is softened. Drain any excess grease.
⏱️ 8 min - 3
Stir in the garlic powder, onion powder, smoked paprika, salt, and black pepper into the cooked beef mixture. Cook for 1 more minute, then remove from heat and let cool slightly.
⏱️ 2 min - 4
Once the beef mixture has cooled slightly, stir in the shredded cheddar cheese and Monterey Jack cheese until well combined.
⏱️ 2 min - 5
Open the can of biscuit dough. On a lightly floured surface, gently flatten each biscuit into a 4-5 inch circle.
⏱️ 3 min - 6
Place about 2 tablespoons of the cheeseburger filling in the center of each flattened biscuit. Bring the edges of the dough up and over the filling, pinching them together tightly to seal and form a ball. Ensure there are no gaps for the filling to escape.
⏱️ 5 min - 7
Place the sealed cheeseburger bombs seam-side down on the prepared baking sheet, leaving some space between each one.
⏱️ 1 min - 8
In a small bowl, whisk together the melted butter and minced garlic for the topping.
⏱️ 1 min - 9
Brush the tops of the cheeseburger bombs generously with the garlic butter mixture. Sprinkle with grated Parmesan cheese.
⏱️ 2 min - 10
Bake for 15-20 minutes, or until the biscuits are golden brown and cooked through. The internal temperature of the filling should reach 160°F (71°C).
⏱️ 20 min•🌡️ 375 - 11
Remove from the oven and immediately sprinkle with fresh chopped parsley. Serve warm.
⏱️ 1 min