Garlic Parmesan Bacon Cheeseburger Bombs

Garlic Parmesan Bacon Cheeseburger Bombs

Think of them as a cheeseburger, transformed into a poppable, shareable form. The exterior gets brushed with garlic butter and showered in Parmesan, baking to golden perfection.

Ingredients

For the Filling:

• 1 lb (450g) lean ground beef

• 6 slices bacon, cooked until crispy and finely crumbled

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• ½ teaspoon salt

• ½ teaspoon black pepper

• 1 tablespoon Worcestershire sauce

• 2 tablespoons ketchup

• 1 tablespoon yellow mustard

• 4 oz (115g) cheddar cheese block, cut into ½-inch cubes (you’ll need about 16 cubes)

For the Dough & Assembly:

• 1 (16 oz / 453g) can refrigerated biscuit dough (8 large biscuits, like Grands!)

• 4 tablespoons unsalted butter, melted

• 3 garlic cloves, finely minced

• ½ cup freshly grated Parmesan cheese

• 2 tablespoons fresh parsley, finely chopped

• Flaky sea salt, for finishing

For the Special Sauce Dip (optional):

• ¼ cup mayonnaise

• 2 tablespoons ketchup

• 1 tablespoon sweet pickle relish

• 1 teaspoon yellow mustard

• ½ teaspoon garlic powder

Instructions

1. Preheat & Prep: Preheat your oven to 375°F (190°C). Line a 9-inch cast iron skillet or a baking sheet with parchment paper.

2. Cook the Beef Mixture: In a large skillet over medium-high heat, brown the ground beef, breaking it into fine crumbles. Once fully cooked, drain any excess grease. Stir in the crumbled bacon, garlic powder, onion powder, salt, pepper, Worcestershire sauce, ketchup, and mustard. Cook for 2 more minutes until everything is well combined and fragrant. Remove from heat and let it cool for 5-10 minutes. You want it warm enough to handle but not scorching.

3. Open the Biscuits: Separate the 8 biscuits. Using your fingers or a rolling pin, flatten each biscuit into a 3-4 inch round disc. You want the edges slightly thinner than the center.

4. Fill and Seal: Place a generous spoonful of the bacon cheeseburger mixture in the center of each dough round. Press a cube of cheddar cheese directly into the center of the meat. Pull the edges of the dough up and around the filling, pinching them very firmly together to create a tight seal. Roll it gently between your palms to form a smooth ball. Place each bomb, seam-side down, in the prepared skillet or on the baking sheet, nestling them close together if you want them pull-apart style.

5. Garlic Parmesan Topping: In a small bowl, mix the melted butter and minced garlic. Brush this generously over the top of each dough ball. Sprinkle the freshly grated Parmesan cheese evenly over all the bombs, letting some fall into the crevices.

6. Bake: Bake for 18-22 minutes, until the tops are gloriously golden brown, the dough is cooked through, and the cheese is audibly bubbling.

7. Make the Special Sauce: While they bake, stir together all the dip ingredients in a small bowl.

8. Finish and Serve: As soon as they come out of the oven, sprinkle with fresh parsley and a tiny pinch of flaky sea salt. Let them cool in the pan for exactly 5 minutes—they will be molten inside. Serve warm with the special sauce for dipping.

Make-Ahead Tip: You can assemble the bombs completely (minus the butter brush) a day ahead, cover, and refrigerate. Brush with garlic butter and Parmesan right before baking, adding 3-5 extra minutes to the cook time.