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Garlic Parmesan Cheeseburger Bombs (Easy & Freezer-Friendly)
Hannah Brooks

Garlic Parmesan Cheeseburger Bombs Cheesy

Summary Garlic Parmesan Cheeseburger Bombs wrap seasoned ground beef and melted cheddar inside soft biscuit dough, baked golden and brushed with a garlic Parmesan butter topping. Ready in about 35–40 minutes, they're an easy, freezer-friendly appetizer perfect for game day, parties, or a fun twist on weeknight dinner.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 8
Course: Main Course
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
Filling:
  • 1 lb ground beef 80/20
  • ½ small yellow onion finely diced
  • 2 cloves garlic minced
  • 1 tsp Worcestershire sauce
  • ½ tsp salt
  • ¼ tsp black pepper
  • ½ tsp garlic powder
  • 4 oz cream cheese softened
  • 1 cup shredded sharp cheddar cheese
Dough:
  • 2 16.3 oz cans refrigerated jumbo biscuit dough (16 biscuits total)
Topping:
  • 4 tbsp unsalted butter melted
  • ⅓ cup finely grated Parmesan plus extra for finishing
  • ½ tsp garlic powder
  • 1 tbsp chopped fresh parsley

Equipment

  • Equipment
  • Large skillet
  • Mixing bowl
  • Baking sheet
  • Parchment paper
  • Rolling pin (or your hands, for flattening dough)
  • Pastry brush
  • Instant-read meat thermometer (for confirming the beef is fully cooked)

Method
 

Instructions
  1. Preheat oven to 375°F; line a baking sheet with parchment.
  2. Brown beef with onion and garlic, 6–8 minutes, until beef reaches 160°F internally. Drain fat.
  3. Off heat, stir in Worcestershire, salt, pepper, garlic powder. Cool 5 minutes.
  4. Stir in cream cheese, then fold in cheddar.
  5. Flatten biscuits into 4-inch circles.
  6. Fill each with 1½–2 tbsp filling, seal edges tightly, place seam-side down on sheet.
  7. Bake 12–15 minutes until golden brown.
  8. Mix melted butter, Parmesan, and garlic powder.
  9. Brush warm bombs with topping; garnish with parsley and extra Parmesan. Rest 5 minutes before serving.

Notes

Cool the filling before assembling — about 5 minutes. Hot filling softens the dough and causes leaks.
Don't overfill — 1½–2 tablespoons per bomb is the sweet spot for a clean seal.
Seal seams firmly and bake seam-side down to prevent leaking.
Brush the garlic Parmesan butter on after baking, not before, so it doesn't burn.
Make ahead: Assemble unbaked, refrigerate up to 24 hours, then bake as directed (add a couple extra minutes since they'll go in cold).
Freezer-friendly: Freeze baked bombs up to 3 months, or unbaked up to 1 month (bake from frozen, adding 5–8 minutes).
Reheat: Oven at 350°F for 8–10 minutes, or air fryer at 350°F for 4–5 minutes, for the crispest results.
Nutrition values are estimates and will vary by brand and exact portion size.
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