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Handheld cheeseburger bombs with garlic-parmesan crust, juicy beef, and melty cheese. Ready in under 30 minutes.
Print Recipe
Course: Snack
Cuisine: American
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 lb ground beef (80/20 blend)
  • 1 tsp Worcestershire sauce
  • ½ tsp salt
  • ½ tsp black pepper
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • 1 cup shredded cheddar cheese
  • optional tbsp finely chopped pickles or bacon crumbles
  • 1 can refrigerated biscuit dough (10 oz)
  • 2 tbsp butter, melted
  • 1 clove garlic, minced
  • ¼ cup grated Parmesan cheese
  • optional fresh parsley, chopped for garnish

Equipment

  • Skillet
  • baking sheet
  • Parchment Paper
  • Spatula or tongs

Method
 

  1. Brown the ground beef in a skillet over medium-high heat until no pink remains. Drain excess fat.
  2. Return beef to skillet, add Worcestershire sauce, salt, pepper, garlic powder, and onion powder. Mix well and let cool 5 minutes.
  3. Stir in shredded cheddar cheese and optional mix-ins. Let rest 1 minute.
  4. Flatten biscuit dough rounds to 3 inches, place 1–2 tbsp filling in center, pinch edges to seal, and roll into balls.
  5. Preheat oven to 375°F. Place bombs seam-side down on parchment-lined baking sheet, spaced 2 inches apart.
  6. Brush tops with garlic butter and sprinkle with Parmesan.
  7. Bake 15–18 minutes until golden brown. Let cool 3–5 minutes.
  8. Garnish with parsley and serve warm with your favorite dipping sauce.

Nutrition

Calories: 220kcalCarbohydrates: 12gProtein: 10gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 40mgSodium: 350mgPotassium: 200mgFiber: 0.5gSugar: 1gVitamin A: 250IUVitamin C: 1mgCalcium: 100mgIron: 2mg

Notes

Let the beef mixture cool slightly before adding cheese. Seal biscuit dough seams tightly to prevent leaks.

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