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Irresistible Garlic Parmesan Cheeseburger Bombs You Need to Try

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Learn how to make delicious Garlic Parmesan Cheeseburger Bombs. Easy recipe with step-by-step instructions.

Ingredients

Scale

  • 1 pound ground beef (80/20 blend for juiciness; grass-fed if you prefer)
  • 2 cups all-purpose flour
  • 1 tablespoon active dry yeast
  • 3/4 cup warm water (around 110°F)
  • 1/2 cup grated Parmesan cheese, plus extra for topping
  • 3 cloves garlic, minced
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 2 tablespoons olive oil, plus extra for brushing
  • 1 cup shredded sharp cheddar cheese (or your favorite melting cheese)
  • 1 teaspoon dried oregano or Italian seasoning (optional)
  • Freshly ground black pepper, to taste

Substitution tips: If you don’t have fresh yeast or prefer a quicker option, you can use 2 1/4 teaspoons instant yeast. For a gluten-free twist, swap the all-purpose flour with a 1:1 gluten-free baking blend, but the texture will be slightly different. For a dairy-free version, omit the Parmesan and cheddar, or use plant-based cheese alternatives.

Instructions

  1. Start by activating your yeast: stir the sugar into the warm water, then sprinkle the yeast on top. Let it sit for about 5-7 minutes until it’s foamy. This little ritual always reminds me of sitting beside Mama Lu, watching a pot bubble gently on the stove, knowing something good was on its way.
  2. In a large bowl, mix the flour, salt, and 1/2 cup grated Parmesan cheese. Add the olive oil and the yeast mixture. Stir until it starts coming together, then knead by hand on a floured surface for about 8 minutes, until the dough is smooth and elastic. If it feels sticky, add a touch more flour, but be gentle—we want a soft dough that yields like a good biscuit.
  3. Place the dough in a lightly oiled bowl, cover it with a clean kitchen towel, and let it rise in a warm spot for about 1 to 1 1/2 hours, or until doubled in size. This is the perfect moment to shell peas or listen to a favorite story—patience makes all the difference.
  4. While the dough rises, heat a skillet over medium heat and add a tablespoon of olive oil. Toss in the minced garlic and cook for about 1 minute until fragrant. Add the ground beef, season with salt, pepper, and oregano, and cook until browned and cooked through, breaking it apart as it cooks. Drain any excess fat and remove from heat.
  5. Once your dough has doubled, punch it down gently and roll it out on a floured surface into a large rectangle about 1/4 inch thick. Cut the dough into 3×3 inch squares—this size feels just right for a single, satisfying bite, much like the biscuits Mama Lu and I would pull apart.
  6. Spoon a tablespoon of the cooked beef mixture onto each square, then top with a small handful of shredded cheddar. Fold the dough over the filling, pinching edges tightly to seal each “bomb.” Place them seam-side down on a parchment-lined baking sheet.
  7. Brush each bomb with olive oil and sprinkle generously with more Parmesan cheese. This step gives that golden, crispy top that reminds me of the crust on Mama Lu’s skillet cornbread—a little crunch that makes all the difference.
  8. Preheat your oven to 375°F and bake the bombs for 18-22 minutes, or until they’re puffed and golden brown. You’ll know they’re ready when the tops glisten and the kitchen smells like garlic and cheese heaven.
  9. Let them cool for a few minutes before serving. If you try to dive in too soon, you might just burn your tongue—but trust me, it’s worth the wait.

Find it online: https://claracooking.com/garlic-parmesan-cheeseburger-bombs/