Garlic Parmesan Cheeseburger Bombs with Cheddar and Biscuit Dough
By Miles Carr
Prep
20 min
Cook
15 min
Total
35 min
Servings
8
Level
Easy
Brown beef and onions before making the filling and letting it cool before combining with the biscuit dough. Warm filling can be harder to use with biscuits. Baked biscuits include spiced beef and shredded cheddar cheese. Garlic and Parmesan butter can be spread on biscuits after baking, if desired.
I cook the beef and onion in a large skillet over medium-high heat until the beef is no longer pink, drain the grease, and stir in garlic and Worcestershire sauce with salt and pepper for about a minute over medium-high heat to release the flavors. Let the beef mixture cool a bit before using it to make biscuits. The beef mixture will be too wet and sticky to use otherwise.
Flatten biscuits to a 4-inch diameter. Stuff with a large spoonful of cheese. Roll the dough around the cheese and seal. I press the seams of my stuffed biscuits together and lay them on parchment paper seam side down. Avoid leaving spaces in the top layer of dough; this can cause the biscuits to split while baking.
Bake in the oven at 375°F for 12-15 minutes or until dough is golden. I recommend using freshly grated Parmesan cheese from a block as a topping while the sandwich is still hot out of the oven. Condiments such as ketchup or burger sauce are optional. You can serve with a salad as a full meal or with french fries.
Why you'll love this recipe
- 1Chilled beef helps maintain the biscuit dough's shape so that it can be lifted over the beef filling.
- 2A heaped tablespoon keeps each biscuit from splitting open while baking.
- 3Pinched seams and a seam-side-down position help hold the cheddar cheese in the dough.
- 4Garlic Parmesan butter is served as a topping after baking and spread on the outside of each bomb.
- 5Refrigerated biscuits come in a single-serving size that does not need to be cut and rolled. Eight biscuits can be packaged in a Single Serve Bomb Bag.
- 6The schnitzel heated in a 375°F oven for 12 to 15 minutes and was fully browned, eliminating the need to brown separately in a pan.
Ingredients
- •1 lb ground beef (80/20 blend recommended)
- •½ cup yellow onion (finely chopped)
- •2 cloves garlic (minced)
- •1 tbsp Worcestershire sauce
- •½ tsp salt
- •¼ tsp black pepper
- •1 can refrigerated biscuit dough (16.3 oz, 8 large biscuits)
- •4 oz sharp cheddar cheese (cut into 8 cubes)
- •4 tbsp unsalted butter (melted)
- •¼ cup Parmesan cheese (freshly grated)
- •½ tsp garlic powder
- •1 tsp dried parsley
Instructions
- 1
Cook the ground beef and chopped onion in a large skillet over medium-high heat until the beef is browned and no pink remains.
- 2
Drain off any excess grease.
- 3
Stir in the minced garlic, Worcestershire sauce, salt, and black pepper, then cook for 1 more minute until fragrant.
- 4
Remove the skillet from the heat and let the filling cool slightly.
- 5
Preheat the oven to 375°F (190°C).
- 6
Line a baking sheet with parchment paper.
- 7
Separate the 8 biscuits and flatten each one into a circle about 4 inches in diameter.
- 8
Place 1 cube of cheddar cheese in the center of each flattened biscuit.
- 9
Top each cheese cube with a heaping tablespoon of the beef mixture.
- 10
Stretch the dough up and around the filling, then pinch the seams tightly to seal each bomb.
- 11
Place the bombs seam-side down on the prepared baking sheet and bake for 12 to 15 minutes, until golden brown.
- 12
Combine the melted butter, grated Parmesan, garlic powder, and dried parsley in a small bowl while the bombs bake.
- 13
Brush the garlic Parmesan butter generously over the baked bombs and serve immediately.
FAQ
Nutrition (per serving)
350
Calories
Reviews
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