Garlic Parmesan Cheeseburger Bombs

These Garlic Parmesan Cheeseburger Bombs are little parcels of joy – flaky biscuit dough wrapped around seasoned beef and melted cheese, brushed with garlic butter and baked until golden!

If you love quick, crowd-pleasing recipes like my Mac and Cheese Meatloaf Casserole and Cheeseburger French Fry Casserole, these cheeseburger bombs are going to be your new party favourite!

I first threw these together for a last-minute gathering, and they disappeared so fast I barely got to try one myself! What makes them brilliant is how simple they are – just brown some mince, wrap it in biscuit dough, and bake. In half an hour, you’ve got golden, cheesy bites that everyone will be reaching for.

The garlic butter brushed on top adds gorgeous flavour, and that combination of Parmesan and cheddar inside creates the most satisfying cheese pull. They’re perfect for game day, parties, or even a fun weeknight dinner when you want something a bit different.

Why You’re Going To Love This Recipe

Ready in 30 minutes – from start to finish, these come together incredibly quickly.
Only 7 ingredients – simple pantry staples create something really special.
Perfect for parties – everyone loves a handheld appetizer, and these disappear fast!
Kid-approved – the combination of cheeseburger flavours in a golden parcel is always a winner.
Freezer-friendly – make a batch ahead and freeze for easy entertaining later.
Customisable – easy to adapt with different cheeses or add extra seasonings.

Jump to:

Why You’re Going To Love This Recipe
What You’ll Need
How To Make Them
Top Tips
Frequently Asked Questions
More Party Food Recipes

What You’ll Need

These cheeseburger bombs use straightforward ingredients you likely already have!

Note: Scroll to the recipe card at the bottom for exact quantities and complete instructions.

Ground beef – I use an 80/20 blend for good flavour without excess grease.
Garlic – fresh minced garlic adds loads of flavour. Pre-minced from a jar works too!
Parmesan cheese – freshly grated melts better than the powdered stuff.
Cheddar cheese – cut into small cubes for amazing cheese pulls. Shredded works as well.
Refrigerated biscuit dough – the flaky layers kind works best, an 8-count tin.
Butter – melted for brushing on top.
Fresh parsley – optional, but makes them look lovely.

How To Make Them

These come together so quickly – here’s the simple process!

Note: Scroll to the recipe card at the bottom for exact quantities and full instructions.

Step 1: Cook the filling

Brown the ground beef with minced garlic in a skillet over medium heat, breaking it up as it cooks. Once browned, drain off any excess fat. Take the pan off the heat and stir in both the Parmesan and cheddar cheese while the meat is still hot. The Parmesan will melt immediately while the cheddar stays slightly chunky – that’s perfect!

Step 2: Prepare the biscuits

Open your tin of biscuits and flatten each one between your palms until they’re about 10cm wide. They should look like little pancakes with a slight border around the edge.

Step 3: Fill and seal

Spoon about 2 tablespoons of the beef mixture onto the centre of each flattened biscuit, leaving a border around the edge. Gather the edges up like a little parcel and pinch firmly to seal. If the dough won’t stick, dampen your fingertips slightly with water.

Step 4: Arrange and brush

Place each bomb seam-side down on a lined baking sheet, giving them a bit of space to expand. Brush the tops generously with melted butter – this is what creates that gorgeous golden colour!

Step 5: Bake

Bake at 190°C (375°F) for 12-15 minutes until the tops are golden brown and the dough is cooked through. Let them cool for 5 minutes before serving – the filling will be piping hot!

Top Tips

A few pointers to help you get these spot on:

Drain the beef well – excess grease makes soggy bombs, so tip it into a colander after browning.
Don’t overfill – too much filling and they’ll burst open. About 2 tablespoons per biscuit is perfect.
Seal them properly – really pinch those edges together. A dab of water helps if they won’t stick.
Boost the garlic – stir ½ teaspoon garlic powder into the melted butter for extra flavour.
Cube the cheddar small – pea-sized pieces melt perfectly without bursting through the dough.
Make ahead – assemble them and refrigerate overnight. Add 2 minutes to the baking time if cooking from cold.
For extra crispy bases – arrange them on a preheated baking sheet.
Storage – keep leftovers in an airtight container in the fridge for up to 3 days.
Reheating – warm in a 180°C oven for 5-7 minutes to crisp them up again.
Freezing – freeze before or after baking for up to 2 months. Bake from frozen, adding 5 extra minutes.

Frequently Asked Questions

Can I use different types of cheese?

Absolutely! Mozzarella creates amazing cheese pulls, or try pepper jack for a spicy kick. A combination of cheeses works brilliantly too.

What can I substitute for the biscuit dough?

Crescent roll dough works well, though it’s a bit more delicate. Puff pastry creates a flakier result. Homemade biscuit dough is lovely if you have time – just roll it slightly thinner than usual.

Can I make these spicy?

Yes! Add diced jalapeños to the beef mixture, use pepper jack cheese, or sprinkle red pepper flakes into the melted butter.

How do I know when they’re properly cooked?

The tops should be golden brown, and if you gently press one, the dough should feel firm, not doughy. The internal temperature should reach 74°C (165°F).

Can I add vegetables to the filling?

You can finely dice onions, peppers, or mushrooms and cook them with the beef. Just make sure to cook off any extra moisture so the filling isn’t too wet.

Why did my bombs burst open?

This usually happens from overfilling or not sealing properly. Make sure you pinch the edges firmly and don’t use more than 2 tablespoons of filling per biscuit.

Can I cook these in an air fryer?

Yes! Cook at 180°C for 8-10 minutes, checking halfway through. They’ll be slightly crispier than oven-baked ones.

More Party Food Recipes

Looking for other easy appetizers and finger foods?

Mac and Cheese Meatloaf Casserole – comfort food that feeds a crowd
Cheeseburger French Fry Casserole – another brilliant one-pan dinner
Chicken Rissoles – always popular with kids and adults alike
Homemade Sausage Rolls – perfect for parties and lunchboxes

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Garlic Parmesan Cheeseburger Bombs

Golden biscuit parcels filled with seasoned beef, garlic, Parmesan and cheddar – perfect party food ready in just 30 minutes!

Course: Appetizer, Snack
Cuisine: American
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 8 bombs
Calories: 220kcal

Ingredients

450g ground beef
2 garlic cloves, minced
60g Parmesan cheese, freshly grated
120g cheddar cheese, cut into small cubes
1 tin (462g) refrigerated biscuit dough (8-count)
2 tablespoons butter, melted
1 tablespoon fresh parsley, chopped (optional)

Cook Mode: Prevent your screen from going dark

Instructions

Preheat your oven to 190°C (375°F). Line a baking sheet with parchment paper.
In a skillet over medium heat, cook the ground beef with the minced garlic until browned, breaking it up as you go. Drain off any excess fat.
Remove the skillet from the heat and stir in the Parmesan and cheddar cheese until evenly combined.
Open the tin of biscuits and flatten each one between your palms until they’re about 10cm wide.
Spoon about 2 tablespoons of the beef mixture onto the centre of each biscuit. Fold the edges up over the filling and pinch firmly to seal.
Place the bombs seam-side down on the prepared baking sheet. Brush the tops generously with melted butter.
Bake for 12-15 minutes until golden brown and cooked through.
Let them rest for 5 minutes, then garnish with chopped parsley if using. Serve warm!

Notes

RECIPE TIPS

Drain the beef well to avoid soggy bombs.
Don’t overfill – stick to about 2 tablespoons of filling per biscuit.
Seal properly – pinch the edges firmly. Dampen fingertips with water if needed.
Boost garlic flavour – stir ½ teaspoon garlic powder into the melted butter.
Make ahead – assemble and refrigerate overnight. Add 2 minutes to baking time.
Storage – refrigerate leftovers for up to 3 days.
Reheating – warm in a 180°C oven for 5-7 minutes.
Freezing – freeze before or after baking for up to 2 months. Bake from frozen, adding 5 minutes.