Ingredients
— Burger Filling —
1 pound (450g) ground beef (80% or 85% lean)
1 tablespoon Worcestershire sauce
1 teaspoon salt (adjust to taste)
½ teaspoon black pepper (freshly ground)
½ teaspoon garlic powder
½ teaspoon onion powder
1 cup (120g) shredded cheddar or mozzarella cheese
Optional add-ins: chopped pickles, crispy bacon bits, or caramelized onions
— Dough & Topping —
1 tube (16 oz) refrigerated biscuit or pizza dough
2 tablespoons (28g) unsalted butter, melted
2 cloves garlic, minced (or ½ tsp garlic powder)
¼ cup (15g) grated Parmesan cheese
1 tablespoon fresh parsley, chopped (for garnish)
Instructions
1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. **Prepare the Beef:** In a heavy skillet over medium heat, cook the ground beef until evenly browned and no pink remains. Use a potato masher or spatula to break up clumps.
3. Drain off excess fat from the pan. Season the hot beef with salt, pepper, garlic powder, onion powder, and Worcestershire sauce. Stir well to coat.
4. Remove from heat and let the beef cool to room temperature. Once cooled, fold in the shredded cheese and any optional add-ins (bacon, pickles, etc.). Mix until combined.
5. **Assemble:** Separate the biscuit dough into rounds. Flatten each piece into a circle approximately 4 inches (10 cm) wide.
6. Place 1–2 tablespoons of the beef mixture into the center of each dough circle. Gather the edges up and pinch them tightly together to seal, forming a ball.
7. Place the bombs seam-side down on the prepared baking sheet, spacing them evenly.
8. **Top & Bake:** In a small bowl, mix the melted butter with the minced garlic. Brush this mixture generously over the tops of the dough balls. Sprinkle with grated Parmesan cheese.
9. Bake for 15–18 minutes, or until the biscuit dough is golden brown and cooked through.
10. Remove from oven. Optionally brush with any remaining garlic butter and garnish with fresh parsley. Serve warm.
Notes
Cooling the Meat: It is crucial to let the beef mixture cool before stuffing the dough. If the meat is too hot, it will melt the raw biscuit dough and make it difficult to seal.
Dough Handling: If using pizza dough instead of biscuits, cut the dough into 8-12 even squares before filling.
Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer to maintain crispiness.
Short on Time? You can prepare the beef filling a day in advance and keep it refrigerated until you are ready to assemble and bake.
- Prep Time: 15
- Cook Time: 15
- Category: Appetizer
- Method: Bake
- Cuisine: American