Name: Garlic Parmesan Bacon Cheeseburger Bombs
Ingredients: 1 lb ground beef (80/20 is my sweet spot – lean enough but still juicy); 8 slices bacon, cooked crispy and crumbled (save some for the topping!); 1 small onion, diced super fine (or grated if you’re hiding veggies from picky eaters); 2 cloves garlic, minced (or more, I won’t judge); 2 tbsp Worcestershire sauce (the secret to that “what is that amazing flavor?” question); 1 tbsp ketchup (trust me on this); 1 tsp mustard powder (or a squirt of regular mustard); 1 tsp smoked paprika (game changer!); Salt and pepper to taste (be generous); 8 oz sharp cheddar cheese, cut into 16 small cubes (about 1/2 inch); 4 oz cream cheese, softened (the secret to extra gooey centers); Optional: 2 tbsp pickles, finely chopped (controversial, I know); 2 cans refrigerated biscuit dough (the big ones with 8 biscuits each); OR 1 batch homemade biscuit dough if you’re feeling fancy; 6 tbsp butter, melted; 3 cloves garlic, minced; 1/4 cup fresh parsley, chopped (dried works too, use 1 tbsp); 1/2 cup grated Parmesan cheese (the good stuff, not the sawdust in the green can); 1/2 tsp Italian seasoning; Pinch of salt; Ketchup, mustard, mayo for dipping; Extra bacon bits for sprinkling; Pickle slices if you’re into that

Description

I was craving a burger but didn’t feel like dealing with buns falling apart and toppings sliding everywhere. So I thought, “What if I just wrapped everything INSIDE some dough?” These Garlic Parmesan Bacon Cheeseburger Bombs are basically the best parts of a bacon cheeseburger – juicy beef, gooey cheese, crispy bacon – all stuffed inside a garlic-parm biscuit bomb. They’re like flavor grenades that explode in your mouth. And let me tell you, they disappear FAST at parties.

Ingredients

Scale

For the Meat Mixture:

1 lb ground beef (80/20 is my sweet spot – lean enough but still juicy)
8 slices bacon, cooked crispy and crumbled (save some for the topping!)
1 small onion, diced super fine (or grated if you’re hiding veggies from picky eaters)
2 cloves garlic, minced (or more, I won’t judge)
2 tbsp Worcestershire sauce (the secret to that “what is that amazing flavor?” question)
1 tbsp ketchup (trust me on this)
1 tsp mustard powder (or a squirt of regular mustard)
1 tsp smoked paprika (game changer!)
Salt and pepper to taste (be generous)

For the Cheese Filling:

8 oz sharp cheddar cheese, cut into 16 small cubes (about 1/2 inch)
4 oz cream cheese, softened (the secret to extra gooey centers)
Optional: 2 tbsp pickles, finely chopped (controversial, I know)

For the Dough:

2 cans refrigerated biscuit dough (the big ones with 8 biscuits each)
OR 1 batch homemade biscuit dough if you’re feeling fancy

For the Garlic Parmesan Coating:

6 tbsp butter, melted
3 cloves garlic, minced
1/4 cup fresh parsley, chopped (dried works too, use 1 tbsp)
1/2 cup grated Parmesan cheese (the good stuff, not the sawdust in the green can)
1/2 tsp Italian seasoning
Pinch of salt

For Serving:

Ketchup, mustard, mayo for dipping
Extra bacon bits for sprinkling
Pickle slices if you’re into that