Description
Learn how to make delicious Garlic Parmesan Cheeseburger Bombs. Easy recipe with step-by-step instructions.
Ingredients
Scale
- 1 pound ground beef (80/20 for best flavor and juiciness; ground turkey works for a leaner option)
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon Worcestershire sauce
- Salt and freshly ground black pepper, to taste
- 1 cup shredded mozzarella cheese (feel free to swap with cheddar or a blend of Italian cheeses)
- 1/2 cup grated Parmesan cheese, plus extra for topping
- 1 package refrigerated pizza dough (about 13.8 ounces; you can also use homemade dough if you have it on hand)
- 1 tablespoon olive oil (for brushing)
- 1 tablespoon fresh parsley, chopped (optional, for garnish)
- Optional dipping sauce: ketchup, mustard, or your favorite burger sauce
If you’re watching your sodium intake, you can reduce the Worcestershire sauce or opt for a low-sodium version. And if you don’t have pizza dough, biscuit dough can be a quick shortcut, though it will change the texture slightly. I’ve found that the key to success here is balancing the seasoning in the beef—remember my early kitchen lesson with the chili? Don’t be afraid to taste and adjust as you go.
Instructions
- Preheat your oven to 375°F and line a baking sheet with parchment paper. This helps ensure the bombs don’t stick and makes cleanup a breeze.
- In a large mixing bowl, combine the ground beef, garlic powder, onion powder, Worcestershire sauce, salt, and pepper. Use your hands or a spoon to mix everything evenly but gently—overmixing can make the meat tough.
- Divide the beef mixture into 12 equal portions and shape each into a small patty, about 2 inches in diameter. This step reminds me of those college dinners where portioning was key to stretching ingredients and feeding a crowd.
- Sprinkle a generous pinch of shredded mozzarella and Parmesan cheese onto each patty, then carefully fold the beef around the cheese to fully encase it, forming a ball. Make sure the cheese is sealed inside to avoid leaks during baking.
- Roll out the pizza dough on a lightly floured surface until it’s about 1/8 inch thick. Cut the dough into 12 squares large enough to wrap around each beef ball.
- Place each beef-and-cheese ball into the center of a dough square. Pull the corners of the dough up and pinch them together tightly to seal the bombs completely, creating a smooth ball. A good seal is key to keeping all the delicious juices inside.
- Place the wrapped bombs seam-side down on the prepared baking sheet. Brush each bomb with olive oil and sprinkle with extra Parmesan cheese. This step adds a beautiful golden crust and that irresistible Parmesan flavor on the outside.
- Bake in the preheated oven for 20-25 minutes, or until the dough is golden brown and the beef is cooked through. You’ll notice the aroma of garlic and Parmesan filling your kitchen—a sign you’re on the right track.
- Remove from the oven and let the bombs rest for 5 minutes before serving. This helps the cheese inside set slightly, so you don’t burn your mouth on molten cheese (a lesson learned the hard way during my first batch!).
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Garlic Parmesan Cheeseburger Bombs, recipe, cooking, food
