Garlic Parmesan Cheeseburger Bombs (Printable Version)
Flaky dough encases seasoned beef, Parmesan, and cheddar for a golden, cheesy handheld delight.
# Ingredients:
→ Meat Mixture
01 -
450 grams ground beef (80/20 blend)
02 -
2 cloves garlic, minced
→ Cheese Filling
03 -
60 grams freshly grated Parmesan cheese
04 -
90 grams cheddar cheese, cubed
→ Dough and Finishing
05 -
1 package (approx. 450 grams) flaky buttermilk biscuit dough
06 -
30 grams unsalted butter, melted
07 -
10 grams fresh parsley, chopped
# Steps:
01 -
Set oven to 190°C and line a baking sheet with parchment paper to prevent sticking and facilitate cleanup.
02 -
In a medium skillet over medium heat, cook ground beef with minced garlic, breaking the meat into small pieces until fully browned, approximately 5 to 7 minutes. Drain excess fat thoroughly.
03 -
While the beef is still warm, gently fold in the Parmesan and cubed cheddar cheese until evenly combined and slightly melted from residual heat, forming a cohesive filling.
04 -
Separate biscuit dough into individual portions. Flatten each piece to roughly 10 cm diameter. Place 30 ml (2 tablespoons) of filling in the center, then fold edges upward and pinch firmly to seal completely. Roll gently between palms to smooth seams and prevent leaks.
05 -
Place assembled bombs seam-side down on prepared baking sheet, spaced at least 5 cm apart. Brush tops generously with melted butter. Bake in preheated oven for 12 to 15 minutes until deep golden brown and crisp.
06 -
Remove from oven and allow to rest for 5 minutes to set. Sprinkle with chopped parsley and serve warm accompanied by preferred dipping sauces.
# Notes:
01 -
For best results, let the beef mixture cool slightly before assembly to avoid soggy dough. Ensure thorough drainage of fat and seal dough seams tightly to prevent filling leakage during baking.
02 -
These bites freeze well; store in an airtight container up to 3 days refrigerated or freeze baked bombs for up to 2 months.