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Garlic Parmesan Cheeseburger Bombs

Garlic Parmesan Cheeseburger Bombs

Discover how Garlic Parmesan Cheeseburger Bombs can transform your meals with juicy beef, gooey cheese, and bold flavors. Perfect for game night or parties!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 people
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 500 g ground beef or a mix of beef and veal
  • 1 onion finely chopped
  • 100 g cheddar shredded or sliced
  • 2 cloves garlic minced
  • 3 tablespoons Parmesan grated
  • to taste salt
  • to taste pepper
  • 1 tablespoon olive oil
  • optional sesame seeds for garnish
  • optional fresh parsley for garnish

Equipment

  • Mixing bowls
  • Skillet
  • Baking sheet
  • Parchment paper
  • Meat thermometer

Method
 

  1. Start by prepping everything—finely chop the onion and mince the garlic.
  2. In a large bowl, combine the ground beef, chopped onion, minced garlic, half of the Parmesan, salt, and pepper; mix gently until just combined.
  3. Divide the mixture into equal portions—about golf ball-sized.
  4. Take one portion and flatten it into a disc; place a piece of cheddar in the center and wrap the meat around the cheese, sealing it completely.
  5. Heat olive oil in a skillet over medium heat and sear the bombs for about 2 minutes per side until they develop a nice crust.
  6. Transfer the bombs to a baking sheet lined with parchment paper and sprinkle the remaining Parmesan on top.
  7. Bake at 375°F (190°C) for 15-20 minutes or until the internal temperature reaches 160°F (71°C).

Nutrition

Calories: 320kcalCarbohydrates: 2gProtein: 25gFat: 22gSaturated Fat: 10gCholesterol: 80mgSodium: 300mgPotassium: 250mgVitamin A: 5IUVitamin C: 2mgCalcium: 10mgIron: 15mg

Notes

Use freshly grated Parmesan instead of pre-shredded for better flavor. Don't skip seasoning the meat mixture—it’s essential for flavor. Let the bombs rest for 5 minutes after baking to allow the juices to redistribute. You can prep the bombs a day in advance and store them in the fridge until ready to bake. For a smoky twist, add a pinch of smoked paprika to the meat mixture.
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