The first time I pulled a tray of these Garlic Parmesan Cheeseburger Bombs from my oven, the smell alone nearly knocked me off my feet. My kitchen transformed into the best kind of cross between a bustling pizzeria and a classic burger joint—garlicky, cheesy, savory, and utterly intoxicating. I’d been searching for a fun, crowd-pleasing appetizer that felt special but wasn’t fussy, and in one delicious, golden-brown bite, I knew I’d found it. They were a revelation: all the comforting flavors of a loaded cheeseburger, wrapped up in a soft, buttery dough parcel. I watched them disappear in minutes, with everyone asking for the recipe before they’d even finished chewing. That’s the magic of these little bombs; they’re pure, uncomplicated joy.
Ingredients
- 1 lb ground beef (80/20 blend for best flavor and juiciness)
- 1 tablespoon olive oil
- 1 small yellow onion, finely diced
- 3 cloves garlic, minced
- 1 teaspoon Worcestershire sauce
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup shredded cheddar cheese
- ⅓ cup grated Parmesan cheese, plus ¼ cup more for topping
- 2 tablespoons unsalted butter, melted
- 1 teaspoon garlic powder
- 1 tablespoon fresh parsley, chopped (optional, for garnish)
- 1 (16 oz) can of refrigerated biscuit dough (8 count) OR 1 lb store-bought pizza dough
Let’s talk ingredients for a second, because a few choices here make a world of difference. I’ve tried this with super-lean beef, and the filling ended up a bit dry. The 80/20 blend keeps it moist and flavorful. Don’t skip the Worcestershire sauce—it’s that secret umami punch that makes the beef taste truly burger-like. For the dough, I personally love using the flaky layers of canned biscuit dough; it gives a fantastic texture. But a ball of fresh pizza dough from the supermarket deli section works beautifully if you prefer a chewier, more uniform wrap. Both are great, so use what you have!(See the next page below to continue…)