Irresistible Garlic Parmesan Cheeseburger Bombs For Game Day Recipe

I love making Garlic Parmesan Cheeseburger Bombs: seasoned ground beef with Worcestershire, minced garlic and sharp cheddar tucked into refrigerated biscuit dough, brushed with butter and sprinkled with Parmesan. Count on them as Game Day Food. I serve with ketchup, yellow mustard and chopped dill pickles. Read on for the recipe.

I can never bring empty plates when I make these Garlic Parmesan Cheeseburger Bombs. Made with 1 can (8 count) refrigerated biscuit dough, juicy 1 lb ground beef, melty 1 cup shredded sharp cheddar and a punch of 2 cloves garlic, they deliver big burger flavor in a bite.

I toss a little 3 tbsp unsalted butter and a generous 1/4 cup grated Parmesan on top for extra luxe, and people lose their minds. They’re my go to for Superbowl Snacks and Game Day Food, the kind of Party Food Appetizers that disappear before you can say ketchup and yellow mustard.

Try one, you wont regret it.

Why I Like this Recipe

– I love that every bite hits with big, comforting flavor, its the kinda snack that feels like dinner too
– I like how quick and low fuss it is, even when I’m running behind it still turns out great
– It’s a total crowd pleaser, people always go back for more and it disappears fast
– Leftovers reheat really well so I can grab one later and still enjoy the same texture and taste

Ingredients

• Ground beef brings protein and rich fat, tasty but high in saturated fat.
• Biscuit dough adds carbs and flakiness, processed and salty so eat in moderation.
• Sharp cheddar gives protein fat and bold tang, melts great, adds saltiness.
• Garlic adds savory punch low calories with antioxidants, gives bright mouth watering flavor.
• Butter gives silky richness and browning, mostly fat so use sparingly.
• Parmesan adds umami and salty nuttiness, a little goes a long way.
• Onion brings natural sweetness fiber and moisture, helps balance savory beef flavors.

Ingredient Quantities

• 1 can (8 count) refrigerated biscuit dough, room temp so they stretch easy
• 1 lb ground beef, 80/20 for best flavor and juiciness
• 1 small yellow onion, finely chopped (about 1/3 cup)
• 2 cloves garlic, 1 minced for the beef 1 minced for the garlic butter
• 1 tbsp Worcestershire sauce
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 cup shredded sharp cheddar (about 4 to 6 oz) or cut into 8 small cubes
• 3 tbsp unsalted butter, melted (for brushing the tops and flavor)
• 1/4 cup grated Parmesan cheese, plus extra for sprinkling
• 1 tbsp chopped fresh parsley, optional but nice
• 1 egg, lightly beaten for egg wash, optional but helps browning
• Cooking spray or a little oil to grease the baking pan
• Ketchup and yellow mustard for serving, plus chopped dill pickles if you like

How to Make this

1. Preheat oven to 375 F and spray or lightly oil a 9 by 13 inch baking pan so nothing sticks.

2. In a skillet over medium heat cook the chopped onion until soft about 3 minutes, add 1 minced garlic and the ground beef and brown, breaking it up as it cooks. Stir in Worcestershire sauce, garlic powder, onion powder, kosher salt and black pepper, cook another minute, drain off excess fat and let the mixture cool a few minutes so it does not make the dough soggy.

3. While the beef cools, open the biscuit can and gently stretch each room temp biscuit into a round about 4 inches across, dont make them paper thin or they will tear.

4. Put about 1 to 2 tablespoons of the cooled beef in the center of each biscuit, top with shredded cheddar or a small cube of cheddar, then pinch the edges together tightly to seal and roll into a ball so the seam is on the bottom.

5. Place the sealed balls seam side down in the prepared pan leaving a little space between them so they can puff, repeat until done.

6. If you want extra golden tops brush each ball lightly with the beaten egg, its optional but it helps browning.

7. Bake for 15 to 18 minutes or until the biscuits are golden and the filling is hot, ovens vary so keep an eye on them.

8. While they bake melt the 3 tablespoons butter and stir in the remaining minced garlic until fragrant, then stir in the 1 quarter cup grated Parmesan and the chopped parsley so you have a garlicky parmesan butter.

9. As soon as the cheeseburger bombs come out of the oven brush them with the garlic parmesan butter, sprinkle extra grated Parmesan on top and a little more parsley if you like, then serve warm with ketchup, yellow mustard and chopped dill pickles on the side.

Equipment Needed

1. 9 by 13 inch baking pan, sprayed or lightly oiled
2. Large skillet or frying pan for browning the beef and onions
3. Medium mixing bowl for stretching biscuits and holding filling
4. Cutting board and chef’s knife for chopping onion, garlic and parsley
5. Measuring cups and spoons (include a 1/4 cup measure)
6. Wooden spoon or heatproof spatula for stirring and breaking up meat
7. Slotted spoon or small sieve to drain off excess fat
8. Pastry brush or small spoon for brushing garlic butter and egg wash
9. Oven mitts and a cooling rack or platter for resting and serving

FAQ

Irresistible Garlic Parmesan Cheeseburger Bombs For Game Day Recipe Substitutions and Variations

• Refrigerated biscuit dough: swap for store bought crescent roll dough or small ball of pizza dough. Stretch gently with floured hands so they dont tear, texture will be a bit different but still tasty.
• 1 lb ground beef (80/20): use ground turkey (dark meat or 93/7) for a leaner option, or ground pork for extra juiciness and flavor. If you pick turkey add 1 tbsp olive oil or an egg so it doesnt dry out.
• 1 cup shredded sharp cheddar: try pepper jack for a spicy bite, or mozzarella/provolone for a milder, super gooey melt. Cut into same-size pieces so everything bakes evenly.
• 3 tbsp unsalted butter: substitute olive oil or melted ghee to brush the tops. Olive oil gives a crisp, golden finish, ghee keeps that rich buttery note.

Pro Tips

1) Chill the beef a bit before you fill the biscuits. If the meat is too hot it will steam the dough and make them soggy, plus cold-ish meat is easier to portion so you wont overfill and tear the biscuit.

2) Stretch the biscuits gently, dont try to make them paper thin. A little flour on your hands helps, and measure about 1 to 2 tablespoons of filling so each ball seals cleanly.

3) Seal the seams like your life depends on it. Moisten the edges with a tiny bit of water or egg wash, pinch firmly and roll the seam to the bottom, that way the cheese and juices stay inside when they bake.

4) For best texture and convenience: bake on a preheated sheet or use parchment for crisper bottoms, rotate the pan halfway so they brown evenly, and if you want to prep ahead assemble on a tray, freeze solid, then transfer to a bag to bake from frozen adding a few extra minutes.