Garlic Parmesan Cheeseburger Bombs

Garlic Parmesan Cheeseburger Bombs deliver everything you crave in a burger but as fluffy stuffed bites you can share. Tender homemade dough wraps around cheesy seasoned beef with a garlicky parmesan finish. These are always the first to vanish at family gatherings and my kids start asking about them as soon as the weather cools down

I first made these for a neighborhood potluck and ended up scribbling the recipe onto napkins for half the crowd. They taste like you spent hours yet come together quickly once you get rolling

Ingredients

• Ground beef: for juicy tender filling choose at least eighty percent lean for flavor and moisture
• Finely diced onion: subtle sweetness and aroma fresh onions bring more flavor than prechopped
• Salt and pepper: season generously to let the beef shine
• Garlic powder: deepens the savory taste look for a fresh-smelling powder for best effect
• Shredded cheddar or mozzarella cheese: gooey melt factor block cheese grated at home melts more evenly
• Sour cream or mayonnaise: creamy texture for filling and a little tang optional but worth it if you love juicy burgers
• All-purpose flour: for the dough sturdy base sift if possible for lighter dough
• Instant yeast: ensures soft fluffy rise always double check the expiration
• Sugar: to boost yeast action just a small amount for browning
• Warm milk: makes the dough pliable use whole for richness
• Butter: in dough and topping for flavor depth use unsalted to control saltiness
• Egg: in dough and wash adds color and structure cage free or free range give richer yolk color
• Salt: in dough brings out flavor sprinkle a little more on top if you like
• Parmesan cheese: for topping use freshly grated for best melt and punch
• Chopped parsley or basil: for garnish bright color and freshness choose vibrant leaves

Step-by-Step Instructions

Prepare the Dough:

Mix the warm milk sugar and yeast in a large bowl and let the mixture sit until foamy about five to ten minutes. The bubbles show the yeast is active which is key for light bread. Stir in melted butter egg salt and flour. Mix until a soft dough forms then knead on a lightly floured counter for six to eight minutes. You want the dough elastic and smooth so when you press a finger in it bounces back. Cover the bowl with a towel and set in a warm spot for one hour for a good rise.

Make the Filling:

While the dough rises add ground beef and diced onion to a skillet over medium heat. Stir often breaking up the beef until fully browned and the onion is translucent. Drain extra fat for less greasy bombs then add salt pepper and garlic powder. Let the mixture cool so the cheese will not melt prematurely.

Assemble the Bombs:

Once the dough is doubled in size punch it down and cut into twelve equal pieces. Flatten each piece into a disc about four inches across on a lightly floured surface. Spoon a generous bit of cooled beef filling onto the center of each then add a mound of shredded cheese and a small dollop of sour cream or mayonnaise if using. Pinch edges together over the filling making sure no holes remain then roll gently into a smooth ball.

Bake:

Place the stuffed balls seam side down on a parchment lined baking sheet giving space between each. For golden color and sheen brush tops with an egg wash made by beating one egg with a splash of milk. Bake in a preheated oven at three hundred seventy five degrees Fahrenheit or one hundred ninety degrees Celsius for fifteen to eighteen minutes until the tops are deep golden and dough springs back.

Add Topping:

While bombs are hot mix melted butter with garlic powder and brush over the tops liberally. Sprinkle with grated parmesan and chopped herbs for aroma and sharpness. Serve warm for best cheesiness

Save

I love adding a sharp provolone into the cheese mix. The tang rounds out the richness. My children love shaping the dough balls it turns this into a hands-on family dinner and always leads to laughter in the kitchen

Storage Tips

Keep any extra bombs in an airtight container in the fridge for up to three days. Reheat in a toaster oven or regular oven at three hundred fifty degrees for about ten minutes to restore the crusty exterior. For longer storage freeze the unbaked filled dough balls on a tray then bag them. Bake straight from the freezer adding a couple of minutes to baking time

Ingredient Substitutions

Ground turkey or chicken works well instead of beef but add a splash of oil for tenderness. If avoiding dairy use a robust vegan cheese and olive oil based dough.

Serving Suggestions

Pile on a platter with a bowl of marinara for dipping or slice open and fill with a pickle. Serve with a crisp green salad or roasted veggies for a complete meal. These also shine at lunchboxes for school or work.

Cultural Historical Context

Stuffed breads show up in many cuisines from Russian pirozhki to American pizza rolls. This recipe blends classic cheeseburger flavor with buttery bread a comfort food mash up born in home kitchens and beloved at game day gatherings

Recipe FAQs

→ Can I use pre-made dough instead of making it from scratch?

Yes, refrigerated biscuit or pizza dough works well and saves time for quick assembly.

→ What cheeses pair best with the beef filling?

Cheddar and mozzarella melt smoothly, but pepper jack or Swiss offer tasty variations.

→ How do I prevent the filling from leaking during baking?

Pinch the dough edges firmly to seal and place seam-side down on the baking sheet.

→ Are there other fillings I can try?

Try adding jalapeños, pickles, sautéed mushrooms, or even bacon for unique flavors.

→ Can these be made ahead and frozen?

Yes, assemble and freeze before baking. Bake from frozen, adding a few extra minutes to the baking time.

→ What's the best way to reheat leftovers?

Warm in a 350°F (175°C) oven for about 10 minutes to restore the ideal texture.