Garlic Parmesan Cheeseburger Bombs

A compact morsel of indulgence, Irresistible Garlic Parmesan Cheeseburger Bombs blend the comfort of a cheeseburger with the refinement of a gilt-edged appetizer. The garlic-parmesan glaze and a crisp, golden exterior elevate this snack beyond the ordinary. For a complementary dinner, pair these bombs with a silky pasta such as this creamy garlic-parmesan chicken pasta, which echoes the same aromatic profile.

Why Make This Recipe

• Effortless Yet Elegant: Simple assembly yields a polished bite suitable for entertaining.
• Minimal Ingredients: Pantry-friendly components combine for maximum impact.
• Impressive Flavor: Bright garlic, nutty Parmesan, and rich beef create layered contrast.

This recipe rises above the typical slider by finishing with a garlic-Parmesan butter and careful browning. The result is crisp, aromatic pastry that gives way to molten cheese and a savory, well-seasoned interior.

Ingredients

Base

• 1 lb (450 g) ground beef (80/20) — seasoned with 1 tsp fine sea salt and ½ tsp black pepper.
• 1 small yellow onion, finely minced (about ½ cup).
• 1 clove garlic, minced (for the filling).
• 1 tsp Worcestershire sauce.

Sauce / Finish

• 4 tbsp unsalted butter, room temperature (softened).
• 3 cloves garlic, grated or finely minced.
• ½ cup freshly grated Parmesan (not pre-shredded).
• 1 tbsp finely chopped fresh parsley (optional, finely chopped).

Cheese & Dough

• 1 cup shredded sharp cheddar or a 50/50 blend of cheddar and mozzarella (packed).
• 8 refrigerated biscuit rounds or 1 sheet puff pastry (thawed and cut into 8 squares).
• 1 egg, lightly beaten (for egg wash).
• Sesame seeds or finely chopped parsley for garnish.

Precision notes: use room-temperature butter for an emulsified glaze; grate Parmesan fresh for better melt and texture; refrigerate the filled rounds briefly before baking to prevent leakage.

How to Make Irresistible Garlic Parmesan Cheeseburger Bombs:

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment and set aside.
2. Sauté onion in a tablespoon of oil over medium heat until translucent and just caramelizing—soft, glossy, and sweet. Add the minced garlic and cook 30 seconds until aromatic. (Mini-tip: deglaze the pan with a splash of Worcestershire to capture browned bits.)
3. Add the ground beef, breaking it up with a spatula. Cook until well-browned and slightly mahogany at the edges; drain any excess fat. Taste and season with salt and pepper. Let the mixture cool to lukewarm.
4. Stir the shredded cheese into the cooled beef so each bite will be molten and cohesive. The filling should be tacky, not soupy.
5. Roll out biscuit rounds or pastry into slightly larger discs. Place a heaping tablespoon of filling in the center of each. Fold and seal the edges, pinching firmly to form tight, round parcels. (Mini-tip: a quick egg-wash seam and a gentle crimp reduce leaks.)
6. Transfer the bombs to the prepared sheet; brush with beaten egg for deep color. Bake 15–18 minutes, until the exterior turns golden and reaches a baked, crisp texture.
7. While they bake, whisk the softened butter with grated garlic and Parmesan until smooth and slightly emulsified. The mixture should be glossy and pourable. (Mini-tip: add a tablespoon of warm water if it seems too stiff.)
8. Remove bombs from the oven and immediately brush them with the garlic-Parmesan butter so it melts into the crust. Sprinkle with parsley or sesame seeds and let rest 3–4 minutes—the cheese will set just enough for clean bites.

How to Serve Irresistible Garlic Parmesan Cheeseburger Bombs:

Present the bombs on a warm slate or white porcelain platter for contrast. Offer a trio of refined dips—smoky ketchup, tangy mustard aioli, and a chilled herb yogurt—served in small ramekins. Garnish with microgreens or slivers of pickled red onion for acidity and visual lift. Serve with small forks or toothpicks to maintain formality.

How to Store Irresistible Garlic Parmesan Cheeseburger Bombs:

Cool completely at room temperature no longer than two hours, then refrigerate in an airtight container for up to 3 days. To retain crispness when reheating, place on a baking sheet and reheat in a 350°F (175°C) oven for 8–10 minutes until warmed through. For longer storage, freeze on a tray until solid, then transfer to a freezer bag for up to 2 months; bake from frozen at 375°F (190°C) for 18–22 minutes.

Tips to Make Irresistible Garlic Parmesan Cheeseburger Bombs:

• Use 80/20 beef for flavor and juiciness; leaner meat dries the interior.
• Cool the filling slightly before assembling to prevent dough from getting soggy.
• Brush immediately with the garlic-Parmesan butter while hot so it soaks into the crust.
• If seams open during baking, place bombs seam-side down on the tray.

Variation (if any):

• Upgrade to aged Gruyère and shave truffle oil over just before serving for a luxurious twist.
• Swap beef for ground lamb and add a pinch of smoked paprika for depth.
• For a lighter version, use turkey and a dollop of caramelized onion jam inside.

FAQs:

Can I make these vegetarian?

Yes. Substitute cooked lentils or a seasoned mushroom ragout for ground beef, and add a touch of soy or Worcestershire-style vegan sauce for umami.

How do I prevent the bombs from leaking?

Chill the assembled bombs for 10–15 minutes before baking and seal seams with a light egg wash. Avoid overfilling—use a heaping tablespoon of filling.

Can I prepare them ahead of time?

Assemble and refrigerate up to 24 hours in a single layer on a tray covered with plastic. Brush with butter and bake just before serving.

Conclusion

These Irresistible Garlic Parmesan Cheeseburger Bombs offer a refined approach to a nostalgic favorite—crisply baked shells, a fragrant garlic-parmesan finish, and a molten, savory interior. They function equally well as elegant hors d’oeuvres or a convivial main course when served alongside a composed salad. For a faster, step-by-step variation and timing tips, see Irresistible Garlic Parmesan Cheeseburger Bombs in 30 Minutes. Share your plating ideas and adjustments in the comments, and consider posting a photo to inspire others. How would you make this dish your own?

Irresistible Garlic Parmesan Cheeseburger Bombs

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• Author: chef-ava
• Total Time: 38 minutes
• Yield: 8 servings 1x
• Diet: Non-Vegetarian

Print Recipe

Description

A delightful blend of cheeseburger comfort and gourmet appeal, these bombs feature a garlic-Parmesan glaze and a crispy exterior.

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Ingredients

Scale 1x2x3x

• 1 lb (450 g) ground beef (80/20) — seasoned with 1 tsp fine sea salt and ½ tsp black pepper
• 1 small yellow onion, finely minced (about ½ cup)
• 1 clove garlic, minced
• 1 tsp Worcestershire sauce
• 4 tbsp unsalted butter, room temperature (softened)
• 3 cloves garlic, grated or finely minced
• ½ cup freshly grated Parmesan
• 1 tbsp finely chopped fresh parsley (optional)
• 1 cup shredded sharp cheddar or a 50/50 blend of cheddar and mozzarella (packed)
• 8 refrigerated biscuit rounds or 1 sheet puff pastry (thawed and cut into 8 squares)
• 1 egg, lightly beaten (for egg wash)
• Sesame seeds or finely chopped parsley for garnish

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Instructions

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment and set aside.
2. Sauté onion in a tablespoon of oil over medium heat until translucent and just caramelizing. Add minced garlic and cook for 30 seconds until aromatic.
3. Add ground beef, breaking it up with a spatula. Cook until well-browned and slightly mahogany at the edges; drain any excess fat. Season with salt and pepper, then let cool to lukewarm.
4. Stir shredded cheese into the cooled beef.
5. Roll out biscuit rounds or pastry into larger discs. Place a heaping tablespoon of filling in the center of each. Fold and seal edges tightly.
6. Transfer bombs to the baking sheet; brush with beaten egg. Bake for 15–18 minutes until golden.
7. Whisk softened butter with grated garlic and Parmesan until smooth. Brush bombs with garlic-Parmesan butter immediately after baking.
8. Let sit for 3–4 minutes before serving.

Notes

Use room-temperature butter for an emulsified glaze; refrigerate filled rounds before baking to prevent leakage.

• Prep Time: 20 minutes
• Cook Time: 18 minutes
• Category: Appetizer
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 bomb
• Calories: 320
• Sugar: 1g
• Sodium: 480mg
• Fat: 20g
• Saturated Fat: 10g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 25g
• Fiber: 1g
• Protein: 15g
• Cholesterol: 60mg