Step-by-Step Instructions with Pro Tips

Prepare the Filling

Start by heating a skillet over medium heat. Add 1 lb of ground beef and cook until it’s browned and no longer pink. Use a wooden spoon to break it into small crumbles as it cooks. Once browned, drain any excess grease from the skillet to prevent a soggy filling.

Next, add 1 small finely diced onion, 1 tsp salt, ½ tsp black pepper, and 1 tsp garlic powder. Continue cooking until the onions are soft and translucent. This layering of seasoning ensures the meat mixture is packed with bold, balanced flavor. For the best results, always taste and adjust the seasoning before assembling the bombs.

Remove the skillet from heat and allow the mixture to cool slightly—this will prevent the cheese from melting too early. Stir in ½ cup shredded cheddar cheese, ½ cup shredded mozzarella cheese, and 4 crumbled slices of cooked turkey bacon. The cheddar brings sharpness while the mozzarella gives you that signature gooey pull. Bacon, whether turkey or traditional, adds a rich, smoky note that balances the cheese and beef.

You can also add 1 tbsp of ketchup and 1 tbsp of mustard for a more classic burger flavor profile. These condiments add a hint of tang and sweetness, rounding out the richness of the meat and cheese.

 Flatten and Fill the Dough

Open the 8-count refrigerated biscuit dough and separate each piece. On a clean surface, flatten each biscuit into a 4-inch circle using your hands or the bottom of a glass. Avoid over-stretching, which may cause the dough to tear.

Spoon about 2 tablespoons of the cooled cheeseburger filling into the center of each biscuit. Be careful not to overfill, which can lead to leaks during baking.

Bring the edges of the dough together and pinch tightly to seal. Form into a ball and place seam-side down on a parchment-lined baking sheet. This technique helps lock in the moisture and flavor. For extra confidence, you can lightly moisten the edges of the dough with water to ensure a tight seal.

Egg Wash and Bake

Preheat your oven to 375°F (190°C). Brush the tops of the sealed dough balls with a beaten egg. This egg wash gives the finished bombs a beautiful golden color and slight shine.

Bake in the preheated oven for 15–18 minutes or until the tops are golden brown and the dough is fully cooked. Ovens may vary, so begin checking around 14 minutes to avoid overbaking.

 Make Garlic Parmesan Butter

While the bombs are baking, melt ¼ cup unsalted butter in a small saucepan or microwave. Stir in 2 minced garlic cloves, 1 tbsp chopped fresh parsley, and 2 tbsp grated Parmesan cheese. The garlic should remain slightly raw to maintain its bold flavor. For an extra punch, allow the butter to steep for a few minutes before using.

When the bombs are fresh out of the oven, brush the tops generously with the garlic parmesan butter mixture. The hot biscuit tops will absorb the buttery glaze, enhancing each bite with garlicky, herby richness. For more tips on how garlic butter can elevate dishes, explore its origins here.

Serve Hot with Sauce

Transfer to a serving platter and offer a variety of dipping sauces such as ranch, ketchup, burger sauce, or spicy mayo. These additions not only enhance the flavor but also make the dish more interactive and fun—perfect for entertaining.

For other appetizer ideas with big flavor, check out game day snack inspiration on Pinterest or dive into more creative easy appetizer ideas here.

Variations and Substitutions

• Swap the meat: Replace ground beef with ground turkey, chicken, or even a plant-based substitute for a lighter or vegetarian option.

• Change the cheese: Use pepper jack for heat, Swiss for a milder profile, or even a smoked gouda for depth.

• Make it spicy: Add diced jalapeños or crushed red pepper flakes to the filling.

• Try different doughs: Crescent roll dough or puff pastry can offer a different texture and flavor.

• Add veggies: Finely chopped mushrooms, spinach, or bell peppers can be cooked into the filling for added nutrition.

Customization makes this recipe adaptable to personal tastes or dietary restrictions. Need a vegetarian version? Just swap the meat and bacon for veggie crumbles and plant-based alternatives.

Make-Ahead and Storage Tips

These cheeseburger bombs can be assembled ahead of time and refrigerated for up to 24 hours before baking. Just make sure to store them covered so the dough doesn’t dry out.

After baking, leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, use an oven or air fryer at 350°F to preserve the crispy exterior. Avoid microwaving if you want to retain the flaky biscuit texture.

Want to freeze them? You can. Assemble and freeze unbaked bombs on a baking sheet. Once frozen, transfer them to a freezer-safe bag. When ready to cook, bake from frozen, adding 5–7 minutes to the total bake time.

 Serving Ideas: When and How to Serve

These bacon cheeseburger bombs are incredibly versatile:

• Game day snacks: Serve on a platter with assorted dips for a hands-off, crowd-pleasing option.

• Appetizer platters: Mix them into a board with wings, sliders, and veggies.

• Lunchbox treats: They hold up well and taste great at room temperature.

• Party buffets or potlucks: Perfect finger food that doesn’t require utensils.

• Main course: Pair with fries, a green salad, or even soup for a full meal.

You can also draw inspiration from Pinterest boards that highlight serving and presentation ideas to elevate the experience.

Nutrition and Portion Info

Each cheeseburger bomb contains approximately:

• Calories: 220–250 (depending on bacon and cheese choice)

• Protein: 10–12g from the meat and cheese combo

• Fat: 13–15g, much of which can be controlled by using lean beef or turkey

• Carbs: 15–18g from the biscuit dough

To lighten things up, consider using reduced-fat cheese, skipping the butter topping, or choosing turkey bacon over traditional pork bacon.

Portion wisely: 2–3 bombs per adult serving makes a solid meal, while 1–2 per person is perfect for parties or snack tables.

 (FAQs)

 Can I use crescent rolls instead of biscuit dough?
Yes, crescent rolls work great and result in a slightly lighter, flakier texture. Just be sure to seal the seams well to prevent leakage.

 How do I keep the bombs from leaking cheese while baking?
Avoid overfilling and ensure the edges of the dough are pinched tight. Letting the filling cool slightly before assembly also helps.

 Can I air fry cheeseburger bombs?
Absolutely. Air fry at 350°F for 10–12 minutes, flipping halfway through. This gives you a golden, crisp texture without heating up the oven.

What dipping sauces go well with these?
Ranch, ketchup, burger sauce, honey mustard, or spicy mayo all pair beautifully. You can even serve with BBQ or chipotle aioli.

Are cheeseburger bombs freezer-friendly?
Yes. Freeze assembled, unbaked bombs and cook them straight from frozen. You can also freeze leftovers and reheat in the oven or air fryer.

 Can I make these without bacon?
Of course. Just omit the bacon or replace it with sautéed mushrooms or veggie crumbles for a meatless option.

 How do I know when they’re done baking?
They’re ready when the tops are golden brown and the dough is cooked through. A light tap should sound hollow and feel firm.

 Can I prep these the night before?
Yes. Assemble the bombs, cover them with plastic wrap, and refrigerate overnight. Brush with egg wash and bake fresh the next day.

Bacon Cheeseburger Bombs with Garlic Parmesan Butter

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• Author: the coozy plate

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Description

These bacon cheeseburger bombs with garlic parmesan butter are the perfect fusion of crispy, cheesy, and savory. Made with seasoned ground beef, two kinds of melted cheese, and turkey bacon, all sealed inside flaky biscuit dough, they’re brushed with a flavorful garlic butter and baked to golden perfection. Ideal for parties, snacks, or weeknight dinners, these bite-sized bombs are easy to customize and guaranteed to please any crowd.

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Ingredients

Scale 1x2x3x

For the filling:

• 1 lb ground beef
• 1 small onion, finely diced
• 1 tsp salt
• ½ tsp black pepper
• 1 tsp garlic powder
• ½ cup shredded cheddar cheese
• ½ cup shredded mozzarella cheese
• 4 slices turkey bacon, cooked and crumbled
• 1 tbsp ketchup (optional)
• 1 tbsp mustard (optional)

For the dough:

• 1 can (8-count) refrigerated biscuit dough
• 1 egg, beaten (for egg wash)

For the garlic butter topping:

• ¼ cup unsalted butter, melted
• 2 cloves garlic, minced
• 1 tbsp fresh parsley, chopped
• 2 tbsp grated Parmesan cheese

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Instructions

• Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
• Cook the ground beef in a skillet over medium heat until browned. Add diced onion, salt, pepper, and garlic powder. Cook until onions are soft. Drain any excess grease.
• Remove from heat and stir in both cheeses and crumbled turkey bacon. Mix until combined. Let it cool slightly.
• Flatten each biscuit into a 4-inch circle. Spoon about 2 tablespoons of the cheeseburger filling into the center.
• Pinch the edges of the dough together to seal, forming a ball. Place seam-side down on the prepared baking sheet.
• Brush each bomb with the beaten egg for a golden finish.
• Bake for 15–18 minutes, or until golden brown.
• While baking, mix melted butter, minced garlic, parsley, and Parmesan cheese.
• Brush the garlic butter mixture over the hot cheeseburger bombs as soon as they come out of the oven.
• Serve warm with your favorite dipping sauce (like ketchup, ranch, or burger sauce).

Notes

• For extra flavor, sprinkle more Parmesan cheese over the bombs after brushing with garlic butter.

• Be sure to cool the filling before assembling to avoid making the dough soggy.

• For a crispier texture, use a baking rack on your sheet to allow heat circulation underneath.

• You can find visual inspiration and variations on platforms like Pinterest where home cooks share creative spins on cheeseburger bomb variations.

• Want to understand more about individual ingredients like parsley or their substitutes? These small touches make a big difference.