Garlic Parmesan Cheeseburger Bombs are little pockets of pure comfort packed with juicy cheeseburger filling, melted cheese, and a punch of garlic and Parmesan. Each bite is bursting with familiar flavors wrapped in soft, golden dough that’s perfect for sharing or enjoying all on your own.
I love making these bombs because they’re fun to eat and so easy to customize. Sometimes I add a bit of extra seasoning or swap in my favorite type of cheese. The garlic and Parmesan combo gives them that extra tasty kick that keeps everyone coming back for more. Plus, they’re perfect for parties or quick snacks when you want something hearty without a lot of fuss.
My favorite way to enjoy these cheeseburger bombs is with a side of ketchup or a little mustard for dipping—they add a nice tang that complements the rich filling. Whether you’re feeding a crowd or just treating yourself on a cozy night in, these bombs always hit the spot with their cheesy, garlicky goodness.
Key Ingredients & Substitutions
Yeast and dough: Using active dry yeast with warm milk helps the dough rise nicely and become soft. If you don’t have milk, water works too, but milk adds richness. For a quicker option, you can use store-bought pizza dough.
Ground beef: I recommend 80/20 beef for flavor and juiciness. For leaner versions, you can try 90/10, but it might be drier. Ground turkey or chicken can work as a substitute but expect a milder taste.
Cheese: Sharp cheddar is my favorite since it melts well and has a punch of flavor. You can mix it with American cheese for extra gooeyness or swap for mozzarella if you want milder, stretchy cheese.
Garlic Parmesan butter: This topping adds great flavor and color. If fresh garlic isn’t available, garlic powder works. Feel free to swap fresh parsley with dried Italian herbs for a similar effect.
How Do I Make Sure the Dough Is Soft and Fluffy?
Getting soft dough means proper rising and kneading. Here’s what helps:
- Use warm (not hot) milk around 110°F to activate the yeast without killing it.
- Let the dough rise in a warm, draft-free spot until doubled—usually about 1 hour.
- Knead the dough for 7-10 minutes until it’s smooth and elastic; it should spring back when poked.
- After shaping the bombs, let them rest again to rise before baking. This step keeps them light instead of dense.
Remember, dough that’s too dry or cold won’t rise well, so keep your ingredients at room temperature when possible. This extra care means soft, pillowy cheeseburger bombs every time!
Equipment You’ll Need
- Mixing bowls – I use a large bowl for kneading and proofing the dough, so everything stays clean and organized.
- Stand mixer with dough hook (optional) – It makes kneading easy and helps save your hands if you’re doing it by hand.
- Small skillet or frying pan – Perfect for cooking the ground beef evenly and breaking it up easily.
- Baking sheet with parchment paper – Prevents sticking and makes cleanup simple when baking the bombs.
- Brush or spoon – For spreading the garlic parmesan butter over the bombs before baking, a brush gives an even coat.
Flavor Variations & Add-Ins
- Swap ground beef for cooked sausage, shredded chicken, or turkey for different flavors and leaner options.
- Add cooked bacon bits or sautéed mushrooms inside for extra texture and taste.
- Use different cheeses like mozzarella, pepper jack, or Swiss to change the cheesy flavor profile.
- Mix in a dash of hot sauce, Worcestershire, or paprika to spice things up or deepen the flavor.
Garlic Parmesan Cheeseburger Bombs
Ingredients You’ll Need:
For the dough:
- 1 package (2 1/4 tsp) active dry yeast
- 3/4 cup warm milk (around 110°F / 43°C)
- 2 tbsp granulated sugar
- 2 1/2 cups all-purpose flour
- 1 tsp salt
- 2 tbsp unsalted butter, melted
For the filling:
- 1 lb ground beef (80/20 for juiciness)
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 cup shredded cheddar cheese (or a blend with American cheese)
For the garlic parmesan butter topping:
- 1/4 cup unsalted butter, melted
- 2 cloves garlic, minced
- 1/4 cup grated Parmesan cheese
- 1 tbsp chopped fresh parsley (optional)
- 1/2 tsp dried Italian seasoning or dried oregano
- Pinch of salt
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare dough and filling, 1 hour to let the dough rise, and around 20 minutes baking time. Plus, an extra 10-15 minutes resting after shaping the bombs. In total, plan for roughly 1 hour 50 minutes including rising and baking.
Step-by-Step Instructions:
1. Prepare the Dough:
In a small bowl, mix the warm milk, yeast, and sugar. Let it sit for 5 minutes until the mixture becomes frothy. In a separate large bowl, whisk together the flour and salt. Add the melted butter and the yeast mixture. Knead the dough by hand or with a stand mixer fitted with a dough hook for about 7-10 minutes until smooth and elastic. Place the dough in a lightly greased bowl, cover it with a towel or plastic wrap, and let it rise in a warm spot until doubled, about 1 hour.
2. Make the Filling:
While the dough rises, cook the ground beef in a skillet over medium heat, breaking it up with a spoon. Season with salt, black pepper, garlic powder, and onion powder. Cook until the beef is no longer pink and most of the liquid has evaporated. Drain any excess fat, then set aside to cool slightly.
3. Assemble & Bake the Bombs:
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. Once the dough has risen, punch it down and divide it into 12 equal parts. Flatten each piece into a 3-4 inch circle. Place about 2 tablespoons of the beef mixture and 1 tablespoon of shredded cheese in the center of each circle. Pinch the edges together to fully seal the filling inside and shape into smooth balls. Place the balls seam-side down on the baking sheet and let them rest for 10-15 minutes to rise slightly.
For the garlic parmesan butter, combine melted butter, minced garlic, grated Parmesan, parsley (if using), Italian seasoning, and a pinch of salt. Brush this generously over each ball before baking. Bake for 18-22 minutes until golden brown and cooked through. For extra flavor, brush another layer of garlic parmesan butter onto the hot bombs right after taking them out of the oven. Serve warm with your favorite dipping sauces like ketchup or mustard.
Can I Use Frozen Ground Beef for the Filling?
Yes! Just make sure to thaw the ground beef completely before cooking. Thaw it overnight in the fridge or use the defrost setting on your microwave. Cook as usual once thawed for the best texture and flavor.
Can I Prepare the Cheeseburger Bombs Ahead of Time?
Absolutely! You can assemble the bombs and store them covered in the fridge for up to 24 hours before baking. Just let them come to room temperature and rise for about 15 minutes before baking as directed.
How Should I Store Leftovers?
Store any leftover bombs in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) for about 10 minutes or until warmed through to keep them soft and melty.
What Cheese Works Best in These Bombs?
Cheddar is great for its sharp flavor and excellent melting, but you can swap in American, mozzarella, or even a blend. Choose whatever cheese melts well and suits your taste preferences.
