Garlic Parmesan Cheeseburger Bombs Ultimate
These Garlic Parmesan Cheeseburger Bombs are a delicious and fun twist on the classic cheeseburger. Pillowy dough surrounds a juicy, flavorful cheeseburger filling, infused with garlic and parmesan. They're perfect as an appetizer, snack, or even a unique dinner.
Equipment
- Large bowl
- Measuring cups and spoons
- Mixing spoons
- Floured surface
- Plastic Wrap
- Large skillet
- Spoon or spatula
- Baking Sheet
- Parchment paper
- Small bowl
- pastry brush
Ingredients
- 1 teaspoon sugar
- 1 cup warm water 105-115°F
- 2 ½ cups all-purpose flour, plus more for dusting
- 1 teaspoon salt
- 2 tablespoons olive oil
- 1 pound ground beef
- ½ cup finely chopped onion
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup shredded cheddar cheese
- ½ cup shredded mozzarella cheese
- 4 tablespoons butter, melted
- 2 cloves garlic, minced
- ¼ cup grated Parmesan cheese
- 1 tablespoon chopped fresh parsley optional
Instructions
- In a large bowl, dissolve yeast and sugar in warm water. Let stand for 5-10 minutes, or until foamy.
- Add flour, salt, and olive oil to the yeast mixture. Stir until a shaggy dough forms.
- Turn dough out onto a lightly floured surface and knead for 5-7 minutes, or until smooth and elastic. If the dough is too sticky, add a little more flour, a tablespoon at a time.
- Place dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for 1-1.5 hours, or until doubled in size.
- While the dough is rising, cook ground beef in a large skillet over medium heat, breaking it up with a spoon.
- Add onion and garlic to the skillet and cook until softened, about 5 minutes.
- Stir in Italian seasoning, salt, and pepper. Drain off any excess grease.
- Remove from heat and stir in cheddar and mozzarella cheeses. Let cool slightly.
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Punch down the risen dough to release the air. Turn dough out onto a lightly floured surface.
- Divide the dough into 12 equal pieces.
- Roll each piece of dough into a ball.
- Flatten each ball into a 4-inch circle.
- Place about 2 tablespoons of the cheeseburger filling in the center of each circle.
- Bring the edges of the dough up and pinch to seal, forming a bomb shape.
- Place the bombs seam-side down on the prepared baking sheet.
- In a small bowl, combine melted butter, minced garlic, and grated Parmesan cheese.
- Brush the tops of the cheeseburger bombs with the garlic parmesan mixture.
- Bake for 15-20 minutes, or until golden brown.
- Garnish with chopped fresh parsley, if desired.
- Let cool slightly before serving.
Notes
Make sure your yeast is active. Don't overfill the dough. Pinch the edges of the dough together tightly to prevent the filling from leaking. Parchment paper prevents sticking. Adjust the amount of garlic in the topping to your liking. Experiment with different types of cheese in the filling. Add a pinch of red pepper flakes to the cheeseburger filling for a little heat. You can prepare the dough and the cheeseburger filling ahead of time. These freeze beautifully! Bake as directed, let cool completely, and then wrap individually in plastic wrap and place in a freezer bag. To reheat, bake from frozen at 350°F (175°C) for 15-20 minutes.