Ingredients
Scale
- 1 pound ground beef (80/20 for best flavor and juiciness)
- 1 cup shredded Parmesan cheese
- 2 teaspoons garlic powder (or 3 cloves fresh garlic, minced)
- 1/2 cup shredded mozzarella cheese (for extra gooeyness)
- 1 small onion, finely chopped
- 1/4 cup ketchup
- 1 tablespoon mustard (Dijon or yellow works great)
- 1 teaspoon Worcestershire sauce
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 package (16 oz) refrigerated biscuit dough (or homemade dough if you prefer)
- 2 tablespoons melted butter
- 1 tablespoon chopped fresh parsley (optional, for garnish)
If you want to lighten things up, ground turkey or chicken can easily replace beef, and swapping mozzarella for a sharp cheddar adds a nice twist. For those who don’t keep biscuit dough on hand, a simple homemade pizza dough or even crescent roll dough works beautifully here—just roll it out and cut into squares.
Instructions
- Preheat your oven to 375°F and line a baking sheet with parchment paper. This step is key to getting a clean bake and easy cleanup—something I always appreciate on busy nights.
- In a large skillet over medium heat, cook the ground beef with the finely chopped onion until browned and cooked through, about 7-8 minutes. Break the meat apart with a spatula as it cooks.
- Drain any excess fat, then stir in the garlic powder (or fresh garlic), ketchup, mustard, Worcestershire sauce, salt, and pepper. Let the mixture simmer for 2-3 minutes so the flavors meld. This is where those simple pantry staples come together to create that unmistakable cheeseburger vibe.
- Remove the skillet from heat and stir in the shredded Parmesan and mozzarella cheeses. The cheese melts slightly from the heat, binding everything into a gooey, flavorful filling.
- Open the biscuit dough package and separate the dough into individual biscuits. Depending on your dough, you can flatten each biscuit into roughly a 3-inch circle using your hands or a rolling pin.
- Spoon about 2 tablespoons of the beef-cheese mixture into the center of each dough circle.
- Carefully fold the dough over the filling, pinching the edges tightly to seal each cheeseburger bomb. I like to pinch a little extra so no delicious filling escapes during baking.
- Place the bombs seam-side down on your prepared baking sheet, leaving a bit of space between each one.
- Brush the tops with melted butter to encourage a golden, crispy crust. This little step reminds me of my grandma’s kitchen, where she swore butter was the secret to any beautiful bake.
- Bake for 15-18 minutes or until the biscuits are puffed and golden brown.
- Let the bombs cool for a few minutes before serving—if you can wait! My kids always try to sneak one straight from the oven, so I’ve learned to make a double batch.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International