Garlic Parmesan Bacon Cheeseburger Bombs

Ingredients

Makes 16 bombs

For the Filling

• 500g (1 lb) lean ground beef

• 6 slices bacon, cooked crispy and crumbled

• 1 small onion, finely diced

• 2 cloves garlic, minced

• 1 tbsp Worcestershire sauce

• 1 tsp yellow mustard

• ½ tsp salt

• ½ tsp black pepper

• 100g (1 cup) cheddar cheese, cut into 16 small cubes (or use shredded)

For Assembly

• 2 cans (16 oz / 8 count each) refrigerated buttermilk biscuit dough (like Pillsbury Grands)

• 16 small cubes mozzarella or extra cheddar (optional, for an extra gooey core)

For the Garlic Parmesan Butter

• 4 tbsp unsalted butter, melted

• 2 cloves garlic, minced

• 2 tbsp grated Parmesan cheese

• 1 tbsp fresh parsley, chopped (or 1 tsp dried)

• Pinch of flaky salt

For Dipping

• Ketchup, burger sauce, or spicy mayo

Method

1. Cook the Filling

• In a large skillet over medium-high heat, cook the ground beef and onion, breaking it up, until the meat is browned and the onion is soft, about 6-8 minutes. Drain excess fat.

• Add the minced garlic and cook for 1 minute until fragrant.

• Stir in the Worcestershire sauce, mustard, salt, pepper, and crumbled bacon. Mix well and remove from heat. Let cool completely — warm filling will soften the dough prematurely.

2. Prep the Dough

• Preheat oven to 190°C (375°F) . Line a baking sheet with parchment paper.

• Separate each biscuit and flatten it into a 10 cm (4-inch) round. Use your fingers or a small rolling pin. Don’t stretch too thin or the filling will burst through.

3. Assemble the Bombs

• Place a small spoonful of the cooled beef mixture in the center of each dough round.

• Top with a cube of cheddar (and a cube of mozzarella if using).

• Bring the edges of the dough up and around the filling, pinching firmly to seal. Roll gently into a smooth ball.

• Place seam-side down on the prepared baking sheet, spaced slightly apart.

4. Bake

• Bake for 13-16 minutes, until the tops are a deep golden brown and the dough is cooked through.

5. Garlic Parmesan Butter

• While the bombs bake, mix the melted butter, minced garlic, Parmesan, and parsley.

6. Brush & Serve

• The moment the bombs come out of the oven, brush them generously with the garlic Parmesan butter. The heat will make it sizzle and soak in.

• Serve hot with your dipping sauce of choice.

Tips

• Fully cool the filling — this is the #1 trick to prevent the dough from getting gummy.

• Double cheese — a cube inside and some mixed into the meat gives the best stretch.

• Check the seal — pinch edges tightly so no cheese leaks out while baking.

Let me know if you’d like a homemade dough version or a Big Mac-inspired sauce to dip them in.