Cheesy Garlic Burger Bombs of Glory

Elle Cresswell

Cheesy Garlic Burger Bombs of Glory

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.

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Prep Time 15

Cook Time 10

Servings: 4 people

Course: Appetizer

Ingredients Method Notes

Ingredients

The Glorious, Juicy Filling

1 lb ground beef
1 cup shredded cheddar
½ tsp onion powder
½ tsp garlic powder
Salt & pepper to taste

The Garlic-Parm Glow-Up Coating

¼ cup melted butter
4 cloves garlic minced
¼ cup grated Parmesan
1 tbsp fresh parsley chopped

The Golden Hug (aka The Dough Situation)

1 can refrigerated biscuit dough
1 tbsp olive oil

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.
In a small bowl, mix together:
Melted butter
Minced garlic
Grated Parmesan
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.
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.
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.
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.
Let them cool just slightly (no one needs a cheese-burn incident).
Serve with dipping sauces like:
Ranch dressing
Zesty marinara
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.

Notes

Sit back and enjoy!