Garlic Parmesan Burger Bombs (Printable Version)
# What You'll Need:
→ Filling
01 -
450 g ground beef
02 -
2 cloves fresh garlic, minced
03 -
40 g Parmesan cheese, finely shredded
04 -
40 g sharp cheddar cheese, cubed
→ Dough and Finish
05 -
1 tube (approx. 400 g) flaky canned biscuit dough
06 -
28 g unsalted butter, melted
07 -
10 g fresh parsley, finely chopped
# Step-by-Step Directions:
01 -
Preheat oven to 190°C. Line a baking sheet with parchment paper to prevent sticking.
02 -
Heat a skillet over medium-high heat. Add ground beef and minced garlic, cooking for 6–8 minutes until beef is browned and garlic is aromatic. Drain excess fat for a savory, non-greasy filling.
03 -
Remove skillet from heat. Stir in shredded Parmesan and cubed cheddar cheese until evenly distributed and slightly melted.
04 -
Separate biscuit dough into individual pieces. Flatten each into a round about 10 cm wide. Ensure circles are even but not torn.
05 -
Place a generous spoonful of beef and cheese mixture in the center of each dough circle. Bring edges together and pinch tightly to seal, with no cracks.
06 -
Set filled parcels seam side down onto the prepared baking tray. Brush surfaces generously with melted butter to promote a golden crust.
07 -
Bake in preheated oven for 12–15 minutes until the parcels are puffed and deep golden brown.
08 -
Cool slightly for 2–3 minutes. Sprinkle with chopped fresh parsley and serve warm for maximum cheese melt.
# Helpful Notes:
01 -
For best results, double-seal the dough edges to prevent cheese leakage during baking.
02 -
Leftovers can be stored refrigerated in an airtight container for up to three days and reheated in the oven for a crisp finish.
03 -
Freeze fully cooled parcels in a single layer; reheat directly from frozen in the oven.
04 -
Cheddar may be substituted with mozzarella or pepper jack for varied flavor and melt.
05 -
Avoid overfilling to prevent bursting; use moderate, even scoops for each parcel.