Garlic Parmesan Cheeseburger Comfort Food (Print Version)

# Ingredients:

→ For the Filling

01 - Olive oil
02 - Butter
03 - Small onion, finely chopped
04 - Ground beef (80/20 preferred)
05 - Salt
06 - Black pepper
07 - Garlic powder
08 - Worcestershire sauce
09 - Ketchup
10 - BBQ sauce
11 - Smoked paprika
12 - Chili flakes
13 - Shredded cheddar cheese or cheese cubes

→ For Homemade Dough (Optional)

14 - Active dry yeast
15 - Sugar
16 - Warm water (approx. 43°C)
17 - All-purpose flour
18 - Salt
19 - Olive oil

→ For Dough (Shortcut Option)

20 - Refrigerated biscuit dough
21 - Refrigerated pizza dough

→ For Garlic Parmesan Coating

22 - Unsalted butter, melted
23 - Garlic, minced
24 - Fresh parsley, chopped
25 - Grated Parmesan cheese
26 - Red pepper flakes (optional)
27 - Italian seasoning (optional)

# Instructions:

01 - Heat 1 tablespoon of olive oil or butter in a skillet over medium heat. Add the finely chopped small onion and sauté for 3-4 minutes until softened.
02 - Add the 500g of ground beef to the skillet, breaking it apart with a spoon. Cook until the beef is thoroughly browned. Drain any excess fat from the skillet.
03 - Season the cooked beef with salt, black pepper, 1 teaspoon of garlic powder, 1 tablespoon of Worcestershire sauce (if using), 1/2 cup of ketchup or BBQ sauce (if using), and 1/2 teaspoon of smoked paprika or chili flakes (if using). Simmer for 2-3 minutes, then remove from heat and allow the mixture to cool slightly.
04 - Stir half of the 200g of shredded cheddar cheese into the cooled beef mixture. If using cheese cubes, set them aside for individual stuffing during assembly.
05 - In a medium bowl, combine 3/4 cup warm water (approx. 43°C), 2 1/4 teaspoons (1 packet) active dry yeast, and 1 teaspoon sugar. Let sit for 5-10 minutes until frothy. In a large bowl, whisk together 2 cups all-purpose flour and 1/2 teaspoon salt. Add the yeast mixture and 2 tablespoons olive oil to the flour mixture. Stir until a shaggy dough forms. Transfer dough to a lightly floured surface and knead for 5-7 minutes until smooth and elastic. Place the dough in a lightly oiled bowl, cover, and let rise in a warm spot for 30 minutes, or until slightly puffed.
06 - If using, open the can of refrigerated biscuit dough or pizza dough. Divide the dough into 8-12 equal pieces.
07 - Preheat your oven to 200°C (400°F). Line a large baking sheet with parchment paper.
08 - On a lightly floured surface, roll out each dough piece (homemade or store-bought) into an approximately 10 cm (4-inch) circle. Spoon 1-2 tablespoons of the prepared beef filling into the center of each dough circle. If using cheese cubes, place one in the center of the filling.
09 - Carefully pinch the edges of the dough together over the filling to seal completely, ensuring no gaps. Roll the sealed dough into a smooth, compact ball. Place each bomb seam-side down on the prepared baking sheet.
10 - In a small bowl, combine 4 tablespoons of melted unsalted butter, 3 cloves of minced garlic, and 2 tablespoons of chopped fresh parsley (or 1 tablespoon dried).
11 - Brush each assembled bomb generously with the garlic butter mixture. Sprinkle 1/2 cup of grated Parmesan cheese over each bomb, along with optional red pepper flakes or Italian seasoning.
12 - Bake in the preheated oven for 15-18 minutes, or until the bombs are golden brown and puffed. For extra richness, you can brush with additional garlic butter immediately after baking.
13 - If using an air fryer, preheat it to 180°C (360°F). Arrange bombs in the air fryer basket in a single layer, ensuring space between each for even cooking. Air fry for 10-12 minutes, turning halfway through, until golden brown and crispy.

# Notes:

01 - Cheese Options: While cheddar offers tang, mozzarella provides stretch, and American cheese yields creaminess. Ensure to drain watery cheeses well before use.
02 - Sealing Technique: It is crucial to tightly seal the dough edges. A dab of water can be used to help secure the seal if needed, preventing filling from escaping.
03 - Filling Customization: Enhance your filling with additions like crispy bacon bits, cooked sausage, caramelized onions, or sautéed mushrooms. For a richer texture, stir in cream cheese.
04 - Make-Ahead Preparation: Unbaked bombs can be assembled and refrigerated for up to 24 hours prior to cooking.
05 - Freezing Instructions: Cooked bombs can be frozen for later. Reheat them in an oven or air fryer until thoroughly hot and crispy.
06 - Flavor Variations: Experiment with variations such as Jalapeño Popper (adding diced jalapeños and cream cheese), BBQ Bacon (using BBQ sauce and crumbled bacon), Pizza (incorporating pepperoni and marinara sauce), or Breakfast (swapping beef for scrambled eggs and breakfast sausage).

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