Picture this: you bite through a soft, golden crust and boom — molten, juicy beef, rivers of melted cheese, and that unapologetic garlic-Parmesan hit come rushing out like the main character in a comfort-food love story.
That’s the magic of Garlic Parmesan Cheeseburger Bombs. They’re not just baked pockets — they’re handheld flavor explosions. Crispy on the outside, gloriously messy on the inside, and dangerously easy to go back for “just one more.”
Whether you’re serving them up as a crowd-pleasing appetizer, a game-night power move, or a rebellious twist on dinner, these little flavor grenades bring serious impact in a perfectly poppable form.
Prepare
Cook
Serving
Ingredients
The Glorious, Juicy Filling
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1 lb ground beef (go for 80/20 — we want juicy, not shy)
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1 cup shredded cheddar (or any cheese that melts like it means it)
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½ tsp onion powder (low effort, big flavour energy)
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½ tsp garlic powder (because more garlic is always correct)
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Salt & pepper, to taste (season like you love yourself)
The Garlic-Parm Glow-Up Coating
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¼ cup melted butter (this is not the moment to be timid)
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4 cloves garlic, minced (yes, four — we’re committing)
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¼ cup grated Parmesan (the salty, nutty crown jewel)
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1 tbsp fresh parsley, chopped (optional… but she does make it look pretty)
The Golden Hug (aka The Dough Situation)
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1 can refrigerated biscuit dough
(Because we love a shortcut that tastes homemade — or swap in pizza dough if you’re feeling rustic and rebellious.) -
1 tbsp olive oil (optional, but highly encouraged)
For brushing the tops so they bake up glossy, golden, and just a little smug about it.
This is the soft, fluffy armor that keeps all that juicy, cheesy drama tucked safely inside… until someone takes a bite. And then? Absolute scenes. 😌
Method
Grab a large skillet and set it over medium heat. Toss in your ground beef and let it sizzle like it knows it’s about to be iconic. Break it up with a spatula as it browns — no giant meat boulders allowed.
Season with onion powder, garlic powder, salt, and pepper. Be confident. This is not the time for bland energy.
Once beautifully browned and cooked through, drain off any excess fat and let it cool for a few minutes (we don’t want molten lava melting the dough too soon).
When it’s slightly cooled, stir in that shredded cheddar. Watch it start to melt into the beef. Pause. Admire. Set aside.
2. Stir Up the Garlic-Parm Magic
In a small bowl, mix together:
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Melted butter
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Minced garlic
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Grated Parmesan
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Chopped parsley (if using)
Give it a good stir. This is the glossy, garlicky glaze that’s going to perfume your entire kitchen and make people wander in asking what’s happening.
3. Assemble the Bomb Squad
Preheat your oven to 375°F (190°C).
(Using an air fryer? Preheat that too — same temp.)
Flatten each biscuit into a 3–4 inch round. If you’re using pizza dough, cut it into similar-sized pieces and flatten them out.
Spoon a generous scoop of the beef-cheese mixture into the center. Don’t overfill… but also don’t be stingy. We are here for drama.
Fold the edges up and over the filling, pinching tightly to seal. Roll gently into a smooth ball. If the filling escapes, just patch it like nothing happened. Confidence is key.
4. Bathe Them in Garlic Butter
Place the sealed dough balls seam-side down on a lined or greased baking sheet.
Now brush. Generously. Tops, sides — give them the full spa treatment with that garlic Parmesan butter.
5. Bake (or Air Fry) to Golden Glory
Oven:
Bake for 15–18 minutes, until golden brown and cooked through.
Air Fryer:
Cook for 8–10 minutes, flipping halfway so both sides get that irresistible golden crust.
They should come out puffed, bronzed, and smelling illegal.
6. Serve & Prepare for Applause
Let them cool just slightly (no one needs a cheese-burn incident).
Serve with dipping sauces like:
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Ranch dressing
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Zesty marinara
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Spicy Sriracha mayo
Optional but elite move: sprinkle extra Parmesan or parsley over the top before serving for that final “yes, I absolutely meant to impress you” finish.
And that’s it. Crispy outside. Melty inside. Zero restraint required.
Helpful tips
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