These Garlic Parmesan Cheeseburger Bombs transform the classic cheeseburger into irresistible, bite-sized treats. Juicy, seasoned beef and gooey melted cheese are wrapped in soft, golden dough, brushed with garlicky butter, and topped with Parmesan for a flavorful, pull-apart snack. Perfect for parties, game nights, or a quick family meal.
Why You’ll Love This Recipe
All the flavor of a cheeseburger in a fun, handheld form.
Easy to make with simple, everyday ingredients.
Ready in under an hour — great for busy nights.
Customizable with your favorite cheeses and add-ins.
Freezer-friendly and perfect for meal prep or make-ahead snacks.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the burger filling
1 pound (450 g) ground beef (80/20 recommended)
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 tablespoon Worcestershire sauce
1 cup (113 g) shredded sharp cheddar or mozzarella
Optional: 1/4 cup finely chopped dill pickles or 1/2 cup finely diced caramelized onions
For the dough wrapping
1 tube refrigerated biscuit dough (8–12 pieces) or 1 sheet pizza dough (about 250 g) cut into rounds
For the garlic-Parmesan topping
2 tablespoons (28 g) unsalted butter, melted
1 teaspoon minced garlic or 1/2 teaspoon garlic powder
2 tablespoons (10–12 g) grated Parmesan cheese
1 tablespoon chopped parsley (optional, for garnish)
Required tools
Large skillet, baking sheet, parchment paper, pastry brush, and mixing bowl.
Directions
Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a large skillet over medium-high heat, cook the ground beef until browned, breaking it into crumbles. Drain excess fat. Season with salt, pepper, garlic powder, onion powder, and Worcestershire sauce. Stir well, remove from heat, and allow to cool for about 5 minutes. Mix in the shredded cheese and any optional additions like pickles or caramelized onions.
Flatten each biscuit or dough round into a circle about 3–4 inches wide. Add about 1–2 tablespoons of the beef mixture to the center. Gather the edges, pinch tightly to seal, and roll gently into a smooth ball. Place seam-side down on the prepared baking sheet.
Mix melted butter and minced garlic together. Brush each dough ball generously with the garlic butter, then sprinkle Parmesan cheese on top.
Bake for 15–18 minutes, or until golden brown. Brush with remaining garlic butter and garnish with parsley if desired. Let cool slightly before serving.
Servings and timing
Prep time: 20 minutes
Cook time: 18 minutes
Total time: 38 minutes
Makes 8–12 cheeseburger bombs (serves about 6 as an appetizer)
Variations
Cheese swap: Use mozzarella for extra stretch, or pepper jack for spice.
Add heat: Mix chopped jalapeños or chili flakes into the beef.
Vegetarian version: Replace beef with plant-based crumbles or sautéed mushrooms.
Breakfast twist: Swap the beef for scrambled eggs and breakfast cheese.
Flavor boost: Add smoked paprika or mustard powder to the filling.
Storage/Reheating
Refrigerate: Keep in an airtight container for up to 3 days.
Freeze: Once cooled, freeze baked bombs for up to 3 months.
Reheat: Warm in the oven at 350°F (175°C) for 5–8 minutes or in an air fryer for 3–4 minutes. From frozen, reheat at 375°F for 12–16 minutes until hot and crisp.
FAQs
What type of dough works best?
Refrigerated biscuit dough gives the best texture, but pizza or puff pastry dough can also be used with slight bake time adjustments.
Can I make them ahead of time?
Yes, assemble them ahead and refrigerate for up to 24 hours or freeze before baking. Bake straight from the fridge or freezer when ready.
How can I prevent them from opening while baking?
Avoid overfilling and make sure seams are pinched tightly closed. Place seam-side down on the baking sheet.
Can I make these vegetarian?
Absolutely — use plant-based crumbles, lentils, or mushrooms as a substitute for beef.
What’s the best cheese for this recipe?
Sharp cheddar gives classic cheeseburger flavor, while mozzarella adds extra stretchiness.
Can I freeze them after baking?
Yes, once cooled, they freeze perfectly for up to 3 months. Reheat in the oven for the best texture.
What’s the best way to reheat leftovers?
Use an oven or air fryer to maintain crispness. Avoid the microwave, which can make them soggy.
Can I add more fillings inside?
Yes, small additions like chopped pickles, onions, or jalapeños work great. Keep fillings finely chopped and well-drained.
How do I keep cheese pockets inside the bombs?
Let the cooked beef mixture cool before stirring in cheese so it doesn’t fully melt into the meat.
What dipping sauces go well with these?
Ranch, garlic aioli, spicy mayo, or a classic burger sauce (ketchup, mayo, and relish) all pair perfectly.
Conclusion
Garlic Parmesan Cheeseburger Bombs are a fun, flavorful twist on the classic cheeseburger — crispy on the outside, gooey inside, and packed with savory goodness. With quick prep, simple ingredients, and endless variations, they’re perfect for parties, snacks, or easy weeknight dinners. Once you make them, they’re sure to become a regular favorite.
Garlic Parmesan Cheeseburger Bombs are bite-sized bundles of juicy seasoned beef and melty cheese wrapped in golden dough, brushed with garlicky butter, and topped with Parmesan. Perfect for parties, game days, or a quick dinner!
Ingredients
For the Filling
1 lb (450 g) ground beef (80/20 recommended)
1 tsp kosher salt
½ tsp ground black pepper
½ tsp garlic powder
½ tsp onion powder
1 tbsp Worcestershire sauce
1 cup (113 g) shredded cheddar or mozzarella
Optional: ¼ cup chopped dill pickles or ½ cup diced caramelized onions
For the Dough
1 tube refrigerated biscuit dough (8–12 pieces) or 1 sheet pizza dough (250 g), cut into rounds
For the Garlic Parmesan Topping
2 tbsp unsalted butter, melted
1 tsp minced garlic or ½ tsp garlic powder
2 tbsp grated Parmesan cheese
1 tbsp chopped parsley (optional)
Instructions
Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
Cook ground beef in a skillet over medium-high heat until browned; drain fat. Season with salt, pepper, garlic powder, onion powder, and Worcestershire sauce. Remove from heat and cool for 5 minutes. Stir in shredded cheese and optional fillings.
Flatten each dough piece into a 3–4 inch round. Place 1–2 tbsp of filling in the center. Pinch edges to seal and roll into a ball. Place seam-side down on prepared baking sheet.
Mix melted butter with garlic. Brush over dough balls. Sprinkle with Parmesan.
Bake 15–18 minutes or until golden brown. Brush with remaining garlic butter and sprinkle parsley if using. Cool slightly before serving.
Notes
Let beef cool before adding cheese to avoid premature melting.
Seal edges tightly to prevent leaking while baking.
Use air fryer for crisp reheating: 375°F for 3–4 minutes.
