These Homemade Garlic Parmesan Cheeseburger Bombs feature a savory, cheesy ground beef filling wrapped in a soft, pillowy, from-scratch dough, all brushed with an irresistible garlic parmesan butter for the ultimate comfort food experience.
Hey everyone, Karen here! While I love a good kitchen shortcut, sometimes there is absolutely no substitute for making something from scratch. We’re taking the classic cheeseburger bomb to a whole new level with a soft, tender homemade dough that bakes up into a perfect little bun.
Is it more work than popping open a can? Yes. Is it one hundred percent worth it when you pull these golden-brown Homemade Garlic Parmesan Cheeseburger Bombs from the oven? Absolutely! This is the perfect recipe for a lazy Sunday when you want to fill your home with the smell of baking bread.
Jump to Section
Sections Here!
Key Takeaways
- Unbelievably Soft Dough: The homemade yeast dough is the star, creating a tender, pillowy bun that’s far superior to any store-bought version.
- Rich, Savory Filling: A classic combination of seasoned ground beef and melty cheddar cheese makes for a satisfying, crowd-pleasing center.
- A Rewarding Project: This recipe for Homemade Garlic Parmesan Cheeseburger Bombs is the perfect way to practice your baking skills and create something truly impressive.
- The Ultimate Party Food: Bringing a platter of these truly homemade cheeseburger bombs to a party is a showstopper. They’re just as fun as our classic Iowa Party Bites.
Why You’ll Love These Homemade Cheeseburger Bombs
- The Texture is Everything: You’ll fall in love with the contrast between the soft, fluffy interior of these Homemade Garlic Parmesan Cheeseburger Bombs and the savory, meaty filling.
- That “From-Scratch” Flavor: There’s a rich, slightly sweet flavor in this homemade dough that you simply can’t get from a can. It makes every bite taste like love.
- A Truly Impressive Dish: This is the kind of recipe that gets rave reviews. Your friends and family will be so impressed that you made these yourself!
- A Protein-Packed Meal: The hearty ground beef filling packs a serious protein punch, making these a delicious, satisfying meal—just like our Blackstone Chicken Parmesan.
- The Amazing Aroma: The smell of these cheeseburger bombs baking with garlic and butter is pure comfort.
From Simple Snack to Baking Triumph
I’ve made cheeseburger bombs for years using canned biscuits, but one day, I wondered, “What if I used my favorite dinner roll dough instead?” That decision changed everything. The result was no longer just a quick snack; it was a gourmet experience that became these Homemade Garlic Parmesan Cheeseburger Bombs. The soft, yielding bun hugged the cheesy beef filling perfectly.
It became my go-to “special occasion” recipe. It’s a true baking project, the kind of comforting process that feels so rewarding, right up there with making a big, satisfying dish like our Cheesy Ranch Potatoes and Smoked Sausage.
Ingredients for Homemade Cheeseburger Bombs
This recipe has two main components: the dough and the filling. Don’t be intimidated by the list; you’ll see how simple the ingredients for Homemade Garlic Parmesan Cheeseburger Bombs really are.
| For the Homemade Dough | Notes / Substitutes |
| 1 cup Milk, warm (105-115°F) | Whole milk adds richness. The temperature is crucial for activating the yeast. |
| 2 ¼ tsp Active Dry Yeast (1 packet) | Make sure your yeast is fresh and not expired. |
| 2 tbsp Granulated Sugar | Feeds the yeast and adds a touch of softness and flavor to the dough. |
| 3 cups All-Purpose Flour | Plus more for dusting. You can also use bread flour for a chewier texture. |
| 1 tsp Salt | Essential for flavor and controlling the yeast. |
| 1 large Egg, at room temperature | Adds richness and structure. |
| ¼ cup Unsalted Butter, softened | Use softened, not melted, for the best dough texture. |
| For the Cheeseburger Filling & Topping | |
| 1 lb Ground Beef | 85/15 lean ground beef is perfect. |
| 1 cup Cheddar Cheese, shredded | Sharp cheddar gives the best flavor. |
| 1 tsp Worcestershire Sauce | Adds a wonderful depth and savory note to the beef. |
| 4 tbsp Unsalted Butter, melted | For that amazing garlic butter topping. |
| 1 tsp Garlic Powder | This flavor combo is a favorite! We even use it in our Savory Garlic Parmesan Overnight Oats. |
| ¼ cup Grated Parmesan Cheese | For the topping. |
| 1 tsp Sesame Seeds | For that classic cheeseburger bun look. |
| Salt & Black Pepper, to taste | For seasoning the beef mixture. |
Equipment Needed
- Stand Mixer with Dough Hook (or a large bowl and spatula for mixing by hand)
- Large Skillet
- Baking Sheet
- Parchment Paper
- Plastic Wrap or a clean kitchen towel
- Pastry Brush
How to Make Homemade Garlic Parmesan Cheeseburger Bombs Step-by-Step
Part 1: Making the Dough
- Activate the Yeast. In the bowl of your stand mixer (or a large bowl), gently whisk together the warm milk, sugar, and yeast. Let it sit for 5-10 minutes until it becomes foamy.
- Mix the Dough. To the foamy yeast mixture, add the flour, salt, and egg. Mix with the dough hook on low speed until a shaggy dough forms. Add the softened butter and continue to knead on medium-speed for 6-8 minutes, until the dough is smooth and elastic.
- Let it Rise (First Proof). Form the dough into a ball and place it in a lightly oiled bowl. Cover and let it rise in a warm, draft-free spot for 1-1.5 hours, or until doubled in size.
Part 2: Assembling and Baking Your Cheeseburger Bombs
- 4. Cook the Filling. While the dough is rising, brown the ground beef in a large skillet. Drain off all the excess grease. Stir in the Worcestershire sauce, salt, and pepper. Let it cool completely, then stir in the shredded cheddar cheese.
- 5. Divide and Shape the Dough. Gently punch down the risen dough and divide it into 12 equal pieces. Roll each piece into a smooth ball.
- 6. Stuff and Seal the Bombs. Take one ball of dough and flatten it into a 4-inch circle. Spoon the cheesy beef mixture into the center. Gently pull the edges of the dough up and over the filling, pinching the seams together very tightly to seal each cheeseburger bomb completely. Place it seam-side down on a parchment-lined baking sheet.
- 7. Let it Rise (Second Proof). Cover the assembled bombs loosely and let them rest for another 20-30 minutes. Meanwhile, preheat your oven to 375°F (190°C). 8. Brush and Bake. In a small bowl, mix the melted butter and garlic powder. Brush this mixture generously over the tops of the bombs. Sprinkle with parmesan and sesame seeds. Bake for 18-22 minutes, until deep golden brown. The process is similar to our Easy Baked Zucchini—you’re looking for that perfect color!
Expert Tips for the Best Results
- Don’t Rush the Rise. The key to light, airy Homemade Garlic Parmesan Cheeseburger Bombs is giving the dough enough time to proof in a warm spot.
- Check Your Yeast. If your yeast mixture doesn’t get foamy, it may be old. It’s best to start over with fresh yeast for guaranteed success.
- Cool the Filling Completely. Adding warm filling to the dough can make it greasy and difficult to seal. Be patient and let it cool down first.
- Get Creative! The beauty of a from-scratch recipe is you can customize it. It’s a fun process, just like with our Crispy Bang Bang Salmon Bites.
What to Serve With!
These Homemade Cheeseburger Bombs are hearty enough to be a meal on their own! Serve them warm with dipping sauces like ketchup or burger sauce. For a full dinner spread, they are fantastic alongside a fresh green salad or a simple and delicious One-Pot Chicken Dinner.
Storing and Reheating Tips
Your Homemade Garlic Parmesan Cheeseburger Bombs are best enjoyed fresh but can be stored in an airtight container at room temperature for up to 2 days. To reheat, place them on a baking sheet in a 350°F (175°C) oven for 5-7 minutes.
Nutrition Facts (Estimated)
(Please Pin This Recipe or Print for Later!)
| Nutrition Facts | |
| Homemade Cheeseburger Bombs | |
| Amount Per Serving (1 bomb) | |
| Calories | 365 |
| Total Fat | 18g |
| Saturated Fat | 9g |
| Cholesterol | 65mg |
| Sodium | 490mg |
| Total Carbohydrate | 33g |
| Dietary Fiber | 1g |
| Total Sugars | 4g |
| Protein | 17g |
Disclaimer: Nutrition information is estimated and will vary based on specific ingredients and cooking methods used.
FAQs About Homemade Garlic Parmesan Cheeseburger Bombs
What if my dough doesn’t rise?
This is usually due to old yeast or the milk being too hot or too cold. Ensure your milk is just lukewarm and your yeast is fresh. Also, make sure the dough for your cheeseburger bombs is rising in a warm, draft-free location.
Can I make the dough ahead of time?
Yes! The dough for these Homemade Garlic Parmesan Cheeseburger Bombs can be made ahead. After the first rise, punch it down, cover tightly, and refrigerate for up to 24 hours. Let it sit at room temperature for about 30 minutes before shaping.
Can I still use store-bought dough if I’m short on time?
Absolutely. While the homemade version is special, you can substitute 1 lb of frozen bread or roll dough. Just let it thaw and rise according to the package directions.
Final Thoughts
I truly hope you give this from-scratch version a try. There is something so satisfying about kneading dough and watching it transform into these incredible Homemade Garlic Parmesan Cheeseburger Bombs. It’s a recipe that’s meant to be shared.
I can’t wait to see your creations! If you make these Homemade Garlic Parmesan Cheeseburger Bombs, please leave a comment below. And if you’re looking for another fun, handheld treat, you have to try these Fried Strawberry Cheesecake Sandwiches!
Don’t miss a bite! 🍪 Follow our Facebook and Pinterest for even more delicious recipes.
Happy cooking! Karen
Print
Easy Garlic Parmesan Cheeseburger Bombs
- Prep Time: 2 hours 20 minutes
- Cook Time: 30 minutes
- Total Time: 2 hours 50 minutes
- Yield: 12 bombs 1x
- Category: Appetizer, Snack, Dinner
- Method: Baking
- Cuisine: American
Description
These Homemade Garlic Parmesan Cheeseburger Bombs feature a savory, cheesy ground beef filling wrapped in a soft, pillowy, from-scratch dough, all brushed with an irresistible garlic parmesan butter for the ultimate comfort food experience.
Ingredients
1- For the Homemade Dough
1 cup warm Milk (105-115°F)
2 ¼ tsp Active Dry Yeast (1 packet)
2 tbsp Granulated Sugar
3 cups All-Purpose Flour, plus more for dusting
1 tsp Salt
1 large Egg, at room temperature
¼ cup Unsalted Butter, softened
2- For the Cheeseburger Filling & Topping
1 lb Ground Beef
1 cup Cheddar Cheese, shredded
1 tsp Worcestershire Sauce
4 tbsp Unsalted Butter, melted
1 tsp Garlic Powder
¼ cup Grated Parmesan Cheese
1 tsp Sesame Seeds
Salt and Black Pepper, to taste
Instructions
Making the Dough
Activate the Yeast: In the bowl of your stand mixer (or a large bowl), gently whisk together the warm milk, sugar, and yeast. Let it sit for 5-10 minutes until it becomes foamy.
Mix the Dough: To the foamy yeast mixture, add the flour, salt, and egg. Mix with the dough hook on low speed until a shaggy dough forms. Add the softened butter and continue to knead on medium speed for 6-8 minutes, until the dough is smooth, elastic, and pulls away from the sides of the bowl.
Let it Rise (First Proof): Form the dough into a ball and place it in a lightly oiled bowl, turning to coat. Cover with plastic wrap or a damp towel and let it rise in a warm, draft-free spot for 1-1.5 hours, or until doubled in size.
Assembling and Baking
Cook the Filling: While the dough is rising, brown the ground beef in a large skillet over medium-high heat until no longer pink. Drain off all the excess grease. Stir in the Worcestershire sauce, salt, and pepper. Let it cool completely, then stir in the shredded cheddar cheese.
Divide and Shape the Dough: Gently punch down the risen dough. On a lightly floured surface, divide it into 12 equal pieces. Roll each piece into a smooth ball.
Stuff and Seal the Bombs: Take one ball of dough and flatten it into a 4-inch circle. Spoon about 2-3 tablespoons of the cheesy beef mixture into the center. Gently pull the edges of the dough up and over the filling, pinching the seams together very tightly to seal. Place seam-side down on a parchment-lined baking sheet.
Let it Rise (Second Proof): Cover the assembled bombs loosely with plastic wrap and let them rest for another 20-30 minutes. They will puff up slightly. Meanwhile, preheat your oven to 375°F (190°C).
Brush and Bake: In a small bowl, mix the melted butter and garlic powder. Brush this mixture generously over the tops of the bombs. Sprinkle with parmesan cheese and sesame seeds. Bake for 18-22 minutes, or until deep golden brown.
Notes
Yeast Tip: If your yeast mixture doesn’t get foamy in the first step, your yeast may be old. It’s best to start over with fresh yeast for guaranteed success.
Filling Tip: Ensure the cooked beef filling has cooled completely before adding it to the dough. Adding warm filling can make the dough greasy and difficult to seal properly.
Storage: These are best enjoyed fresh but can be stored in an airtight container at room temperature for up to 2 days. To reheat, place them on a baking sheet in a 350°F (175°C) oven for 5-7 minutes until warmed through.
Nutrition
- Serving Size: 1 cheeseburger bomb
- Calories: 365
- Sugar: 4g
- Sodium: 490mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7.5g
- Trans Fat: 0.5g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 17g
- Cholesterol: 65mg