Golden biscuit pockets filled with juicy garlic‑seasoned ground beef and melted cheeses, topped with Parmesan and served warm — these garlic cheeseburger bombs are the perfect party snack or cozy appetizer. Each bite bursts with rich, savory flavors and cheesy goodness, all wrapped up in a flaky, buttery crust.

Why You’ll Love This Recipe

I love how this recipe takes classic cheeseburger flavors and transforms them into a fun, bite-sized treat. The blend of garlic-seasoned beef, melty cheddar and Parmesan, all encased in a golden biscuit crust, makes each bite irresistible. These bombs are easy to prep, bake quickly, and are guaranteed to be a hit whether I'm serving them at a casual get-together or enjoying them as a weeknight snack. Plus, they’re kid-friendly and super versatile.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 lb ground beef (≈ 450 g)
2 cloves garlic, minced
½ cup Parmesan cheese, grated or shredded
1 cup cheddar cheese, cubed or shredded
1 can (about 16.3 oz) refrigerated biscuit dough (8 biscuits)
2 tablespoons butter, melted
Salt & black pepper, to taste
Fresh parsley, chopped (for garnish, optional)

Directions

I preheat the oven to 375 °F (≈ 190‑200 °C) and line a baking sheet with parchment paper or lightly grease it.
In a skillet over medium heat, I cook the ground beef with the minced garlic until the meat is browned and fully cooked. I drain any excess fat and season with salt and pepper.
After removing the skillet from the heat, I stir in the Parmesan and cheddar cheeses until the mixture is evenly combined.
I flatten each biscuit into a 4-inch circle using my hands or a rolling pin.
I place about 2 tablespoons of the beef-cheese filling in the center of each dough circle, making sure to leave space around the edges.
Then, I fold the edges up over the filling and pinch them tightly to seal — a little water helps if the dough resists.
I arrange the sealed bombs seam-side down on the prepared baking sheet.
I brush the tops with the melted butter.
I bake them for 12‑15 minutes, until golden brown and cooked through.
After baking, I let them rest for 5 minutes, garnish with parsley if I’m feeling fancy, and serve them warm.

Servings and timing

Yield: 8 bombs
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Variations

I sometimes use mozzarella in place of cheddar for an even stretchier cheese pull.
For a spicy kick, I add chopped jalapeños or a pinch of red pepper flakes to the beef mixture.
Instead of beef, I’ve swapped in ground turkey or plant-based meat with great results.
Adding diced onions or bell peppers during the beef sauté gives it a bit more texture and flavor.
I like to sprinkle a little garlic powder and extra Parmesan on top before baking for a crispy, flavorful crust.

storage/reheating

I store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, I pop them in a 350 °F (175 °C) oven for about 8–10 minutes, or until warmed through. If I’m in a hurry, the microwave works too — about 30 seconds per bomb — though the crust is a bit softer that way. For freezing, I let them cool completely, wrap each in foil or plastic, and freeze for up to a month. Reheat from frozen in the oven at 375 °F for 15–20 minutes.

FAQs

How do I keep the filling from leaking out?

I make sure to seal the edges of the dough really well — pressing firmly and even using a bit of water helps. Placing the sealed side down on the tray also prevents leaks during baking.

Can I make these ahead of time?

Yes, I often assemble them the night before and refrigerate. When I’m ready to bake, I just add a couple extra minutes to the bake time.

Can I use homemade biscuit dough?

Absolutely. If I have a favorite biscuit dough recipe, it works perfectly here — just roll it out to a similar thickness and cut into rounds.

What dipping sauces go well with these?

I like serving them with ketchup, mustard, ranch, or even a garlic aioli. Barbecue sauce is also a tasty match.

Can I make them vegetarian?

Yes — I swap the beef with plant-based meat or even sautéed mushrooms and onions with cheese for a satisfying vegetarian version.

Conclusion

These garlic cheeseburger bombs are everything I want in a warm, comforting snack — buttery, cheesy, and packed with flavor. They’re simple to make, versatile enough to customize, and always a crowd-pleaser. Whether I’m serving them at a party or enjoying them solo on a cozy night in, they hit the spot every time.

Garlic Cheeseburger Bombs

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Author: Sue
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Yield: 8 bombs
Category: Appetizer / Snack
Method: Baking
Cuisine: American
Diet: Halal

Print Recipe

Description

Golden biscuit pockets filled with juicy garlic‑seasoned ground beef and melted cheeses, topped with Parmesan and served warm — the perfect cheeseburger‑inspired appetizer.

Ingredients

1 lb ground beef (≈ 450 g)
2 cloves garlic, minced
½ cup Parmesan cheese, grated or shredded
1 cup cheddar cheese, cubed or shredded
1 can (about 16.3 oz) refrigerated biscuit dough (8 biscuits)
2 tablespoons butter, melted
Salt & black pepper, to taste
Fresh parsley, chopped (for garnish, optional)

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Instructions

Preheat the oven to 375 °F (≈ 190‑200 °C). Line a baking sheet with parchment paper or lightly grease it.
In a skillet over medium heat, cook the ground beef with minced garlic until the beef is browned and cooked through. Drain any excess fat. Season with salt & pepper.
Remove skillet from heat; stir in Parmesan cheese and cheddar cheese until evenly combined.
Flatten each biscuit into a circle (about 4‑inch diameter) using your hands or a rolling pin.
Place about 2 tablespoons of the beef‑cheese filling into the center of each biscuit, leaving a border around the edges.
Fold the edges up over the filling and pinch the seams tightly to seal each bomb. If needed, use a bit of water on the edges to help seal.
Place the sealed bombs seam‑side down on the prepared baking sheet.
Brush the tops with the melted butter.
Bake for 12‑15 minutes, or until the biscuits are golden brown and cooked through.
Let rest for 5 minutes. Garnish with chopped parsley if desired, then serve warm.

Notes

To boost the garlic flavor, add a sprinkle of garlic powder to the melted butter before brushing the tops.
Don’t overfill the biscuits, or they might split during baking.
Make ahead: assemble the bombs, refrigerate overnight, then bake when you're ready. You may need a few extra minutes in the oven.
For safety, let them cool a little before cutting or biting so the hot cheese doesn’t burn.