Garlic Parmesan Cheeseburger Bombs
Why You’ll Love This Recipe
This recipe transforms everything you love about a cheeseburger into a convenient handheld. Each bomb delivers seasoned beef, onion sweetness, tangy condiments, and melty cheese inside a golden, flaky crust — finished with a buttery garlic-Parmesan glaze. They’re easy to make ahead, freezer-friendly, and endlessly adaptable.
Ingredients
For the Cheeseburger Filling
- 1 lb ground beef (80/20 recommended)
- 1/2 medium yellow onion, finely diced
- 2 cloves garlic, minced
- 1 tsp Worcestershire sauce (optional, but recommended)
- 1 tsp mustard (Dijon or yellow)
- 1/2 tsp smoked paprika
- 1 tsp kosher salt (adjust to taste)
- 1/2 tsp freshly ground black pepper
- 1 cup shredded cheddar or American cheese (or a mix)
For the Dough & Finish
- 1 can refrigerated pizza dough or crescent roll dough (about 8–10 oz), or use 1 batch homemade dinner roll dough
- 1 egg, beaten (egg wash)
- 3 tbsp unsalted butter, melted
- 2 cloves garlic, minced (for garlic butter)
- 2 tbsp grated Parmesan cheese (plus more for sprinkling)
- Optional: sesame seeds or everything bagel seasoning for topping
Equipment
- Baking sheet lined with parchment paper
- Large skillet
- Spoon or small cookie scoop
- Pastry brush
- Sharp knife or pizza cutter
Instructions — Step by Step
- Preheat oven: Preheat to 375°F (190°C). Line a baking sheet with parchment.
- Cook the filling: Heat a large skillet over medium-high heat. Add the ground beef and crumble with a wooden spoon. Cook until browned (about 5–7 minutes). Drain excess fat if needed, leaving a little for flavor. Add diced onion and cook 3–4 minutes until softened. Stir in minced garlic, Worcestershire sauce, mustard, smoked paprika, salt, and pepper. Cook 1 more minute. Remove from heat and let cool 5–8 minutes.
- Mix with cheese: Stir shredded cheese into the slightly cooled beef. The mixture should be moist but not soupy — if very wet, drain a touch of liquid.
- Prepare dough: If using canned dough, unroll and separate into even pieces. For pizza dough, roll into a rough rectangle and cut into 8–10 equal squares. If dough is elastic, let it rest for 5 minutes so it’s easier to shape.
- Assemble bombs: Place about 1.5 tablespoons of cheeseburger filling in the center of each dough square. Pull corners up and pinch tightly to seal, or fold edges to create a neat pocket. Place seam-side down on the prepared baking sheet. Repeat until all filling is used.
- Brush & top: Brush each sealed bomb with beaten egg (egg wash) to give a glossy finish. If desired, sprinkle with grated Parmesan, sesame seeds, or everything bagel seasoning.
- Bake: Bake for 15–18 minutes, until golden brown and cooked through. Ovens vary — check after 12 minutes so they don’t overbake.
- Make garlic-Parmesan butter: While bombs bake, melt the 3 tablespoons of butter in a small bowl. Stir in the 2 minced garlic cloves and 2 tablespoons grated Parmesan. When bombs come out of the oven, brush them generously with the garlic-Parmesan butter while still hot.
- Serve: Let cool 3–5 minutes, then serve warm. These pair beautifully with ketchup, mustard, pickles, or a quick burger sauce (mayo + ketchup + a dash of pickle juice).
Pro Tips & Variations
- Cheese choices: Use American for nostalgic cheeseburger flavor, cheddar for sharper taste, or pepper jack for spice.
- Vegetarian option: Swap beef for cooked crumbled tempeh, seasoned lentils, or a plant-based ground beef substitute.
- Big batch: Double the filling and freeze extra unbaked bombs on a tray, then bag them for later baking.
- Seal well: Be sure to press seams firmly or use a fork to crimp edges — this prevents leaks while baking.
- Air fryer: Cook at 350°F (175°C) for 8–10 minutes for a crispier exterior — check after 6 minutes.
- Make it saucy: Add a small spoonful of ketchup or burger sauce inside the filling if you want a saucier bite. Beware of sogginess if you add too much.
FAQ
Q: Can I use pre-shredded cheese?
A: Yes — pre-shredded works fine, though freshly shredded melts slightly better because it lacks anti-caking agents.
Q: How long do leftovers keep?
A: Store in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 6–8 minutes for best texture.
Q: Can these be frozen?
A: Yes. Freeze unbaked bombs on a tray until solid, then transfer to a freezer bag. Bake from frozen, adding 6–10 minutes to the baking time.
Printable Recipe Card
Yield: about 8–10 bombs (depending on size)
Prep: 15–20 minutes • Cook: 15–18 minutes • Total: ~35 minutes
Ingredients (brief)
- 1 lb ground beef
- 1/2 onion, diced
- 2 cloves garlic (divided)
- 1 tsp Worcestershire sauce
- 1 tsp mustard
- 1 tsp smoked paprika, 1/2 tsp salt, 1/2 tsp pepper
- 1 cup shredded cheese
- 1 can pizza or crescent dough
- 1 egg (for wash)
- 3 tbsp butter, 2 tbsp Parmesan (for glaze)
Quick Directions
- Cook beef + onion + seasonings; cool slightly and stir in cheese.
- Fill dough squares with ~1.5 Tbsp filling; seal and place on sheet.
- Brush with egg wash; bake 15–18 min at 375°F. Brush with garlic-Parmesan butter and serve warm.
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