Cheeseburger Garlic Parmesan Bombs (Print Version)
# Ingredients:
→ Filling
01 -
450 g ground beef
02 -
1 small onion, finely chopped
03 -
2 tablespoons ketchup
04 -
1 teaspoon yellow mustard
05 -
1 teaspoon Worcestershire sauce
06 -
Salt and black pepper, to taste
07 -
120 g shredded cheddar cheese
→ Dough
08 -
1 can (about 340 g) refrigerated biscuit dough
→ Topping
09 -
60 g unsalted butter, melted
10 -
2 cloves garlic, minced
11 -
3 tablespoons grated parmesan cheese
12 -
1 tablespoon chopped fresh parsley
13 -
Pinch of salt
# Instructions:
01 -
Heat a skillet over medium heat. Add ground beef and finely chopped onion. Cook, stirring frequently, until beef is browned and onion is softened. Drain excess fat.
02 -
Stir in ketchup, yellow mustard, Worcestershire sauce, salt, and black pepper. Simmer for 5 minutes. Remove from heat and allow to cool for several minutes. Stir in shredded cheddar cheese.
03 -
Set oven to 200°C (400°F). Line a baking tray with parchment paper.
04 -
Flatten each piece of biscuit dough into a 10 cm circle. Place approximately one tablespoon of the beef and cheese mixture in the centre of each circle.
05 -
Gather the edges of the dough around the filling and pinch to seal tightly, forming a ball. Place seam-side down on the prepared baking tray.
06 -
In a bowl, combine melted butter, minced garlic, grated parmesan, chopped parsley, and a pinch of salt.
07 -
Brush each dough ball generously with the garlic parmesan butter mixture before baking.
08 -
Transfer tray to oven and bake for 20–25 minutes, until golden brown and cooked through.
09 -
Remove from oven and brush warm bombs with any remaining garlic parmesan butter. Serve hot.
# Notes:
01 -
Allow filling to cool slightly before stuffing the dough for easier handling and to avoid dough breakage.
02 -
Seal seams tightly to prevent cheese from leaking during baking.
03 -
Variation: Add crumbled bacon or diced jalapeños for added flavour, or substitute lentils for a vegetarian filling.