I’ll never forget the first time my kitchen filled with the smell of garlic, parmesan, and sizzling beef while these little cheeseburger bombs were in the oven. It was a happy accident on a lazy Sunday, born from a craving for all the flavors of a loaded burger but in a fun, shareable bite. That moment, pulling the golden, cheesy puffs out of the oven, I knew I’d stumbled onto something special. I want to share that exact feeling with you—the joy of creating something utterly delicious and surprisingly simple that will have everyone asking for the recipe before they’ve even finished their first one.
Ingredients
- 1 lb ground beef (80/20 blend for best flavor)
- 1 tsp garlic powder
- 1/2 tsp onion powder
- Salt and black pepper to taste
- 1 (16.3 oz) can of refrigerated biscuit dough (8 count)
- 4 slices of American cheese, each cut into 4 squares
- 1/2 cup unsalted butter, melted
- 1/2 cup grated Parmesan cheese
- 1 tbsp dried parsley
Let’s talk about a few key players here. I firmly believe using an 80/20 ground beef blend makes a huge difference; the extra fat keeps the filling juicy. For the cheese, I’ve tested with fancy cheddar, but trust me, good old American cheese melts into that perfect, creamy, nostalgic burger cheese sauce we all love. Don’t skip the Parmesan for the coating—the pre-grated kind in the tub is actually perfect here, as it sticks to the butter beautifully.
Equipment Needed
- Large skillet
- Mixing bowls
- Baking sheet
- Parchment paper or silicone baking mat
- Rolling pin (or a clean wine bottle!)
- Pastry brush
- Cooling rack
The equipment list is wonderfully simple. The most important tool, in my experience, is the silicone baking mat or parchment paper. I learned the hard way that without it, the buttery, cheesy coating can fuse to the pan, and you’ll lose those gorgeous, crispy edges. A pastry brush is also key for getting an even, generous coating of butter on each bomb—this is not the time to be shy. If you don’t have a rolling pin, a smooth-sided glass or even a clean wine bottle works perfectly for flattening the biscuits.
(See the next page below to continue…)