Garlic Parmesan Cheeseburger Bombs
Irresistible bite-sized cheeseburger pockets with juicy seasoned beef and molten cheese, wrapped in golden biscuit dough and finished with garlicky parmesan butter.
Equipment
Ingredients
Filling
ground beef 80/20 (raw)
450 g
garlic (minced)
3 cloves
salt
1 tsp
black pepper
0.5 tsp
garlic powder
1 tsp
onion powder
1 tsp
Worcestershire sauce
10 ml
mild cheddar (cubed)
120 g
mozzarella (shredded)
100 g
Dough
biscuit dough (refrigerated)
1 can
egg (whisked)
1 piece
parmesan (grated)
30 g
Garlic Butter
salted butter (melted)
45 g
garlic (minced)
2 cloves
parsley (dried)
5 g
Instructions
Cook the beef filling
Brown the ground beef on medium heat, then add garlic and seasonings.
Preheat oven
Heat oven to 190°C (375°F) for baking.
Prepare dough circles
Stretch each biscuit into a 13cm circle.
Fill and seal bombs
Add beef, mozzarella, and cheddar cube to each dough circle. Fold and seal tightly.
Rest dough balls
Allow sealed bombs to rest for 5 minutes.
Prepare for baking
Place seam-side down on parchment, brush with egg wash and sprinkle parmesan.
Bake the bombs
Bake at 190°C for 15-18 minutes until deeply golden.
Finish with garlic butter
Brush hot bombs with garlic butter and sprinkle more parmesan.
Serve immediately
Serve hot while cheese is molten.
Original recipe
Storage
Reheat from frozen at 160°C for 12-15 minutes. Best served fresh but can be made ahead and reheated.
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