Garlic Parmesan Cheeseburger Bombs
These Garlic Parmesan Cheeseburger Bombs are the ultimate game day MVP — golden puff pastry stuffed with juicy, garlicky cheeseburger filling and gooey cheese, finished with a parmesan crust. Flavor-packed and easy to eat!
Equipment
- Large skillet
- Baking Sheet
- Parchment paper
- Rolling Pin
- pizza cutter or knife
- pastry brush
- Mixing spoon
Ingredients
- 1 lb ground beef (80/20 blend)
- 2 cloves garlic, minced
- 0.5 cup grated parmesan cheese
- 1 tsp garlic powder
- 0.5 tsp onion powder
- salt and pepper, to taste
- 1 tbsp Worcestershire sauce (optional)
- 1 sheet puff pastry (14.1 oz), thawed
- 4 oz cheddar cheese, cubed
- 1 egg, beaten with 1 tbsp water (egg wash)
- additional grated parmesan cheese, for sprinkling (optional)
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a large skillet over medium-high heat, brown the ground beef, breaking it up with a spoon. Drain excess grease.
- Add minced garlic and cook for 1 minute, until fragrant.
- Season with salt, pepper, garlic powder, onion powder, and Worcestershire (if using). Stir well.
- Stir in grated parmesan cheese until melted. Remove from heat and let cool slightly.
- On a floured surface, roll out puff pastry slightly and cut into 9 equal squares.
- Place filling in center of each square. Top with cheddar cube.
- Fold and seal pastry corners over filling to form sealed bombs. Crimp if needed.
- Brush tops with egg wash and sprinkle with parmesan if desired.
- Arrange on baking sheet and bake 20–25 minutes until golden brown and puffed.
- Let cool slightly before serving. Enjoy with your favorite dipping sauces.
Notes
Use high-quality, all-butter puff pastry and freshly grated parmesan for best results. Don’t overfill the squares, and if the pastry becomes sticky, chill briefly before continuing. Perfect for prepping ahead and freezing unbaked!