Garlic Parmesan Bacon Cheeseburger Bombs Step-by-step instructions

Before you start

Before beginning the assembly, ensure the work surface is clean and dry. Have the ground beef cooked, drained, and cooled slightly to prevent the cheese from melting prematurely during the stuffing process. Prepare the baking sheet by lining it with parchment paper for easy removal.

Have all ingredients measured and ready to use, as the assembly process moves quickly once the dough is opened. Keep the biscuit dough chilled in the refrigerator until the very last second to ensure the best rise and texture during the baking phase.

Instructions

Browning and Filling

1. 1Prepare the filling
   In a skillet over medium-high heat, brown the ground beef until fully cooked through. Ensure the meat reaches an internal temperature of 160°F (71°C). Drain any excess grease, then stir in the crumbled bacon and shredded cheddar cheese. Remove from heat and set aside to cool slightly before assembling.
   Look for The beef is browned and the cheese is slightly combined with the meat.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip Cool the filling for a few minutes so it does not melt the biscuit dough too quickly.

The ground beef should be thoroughly browned and mixed with the bacon and cheese. It should look like a cohesive, savory mixture that is ready to be portioned into the dough rounds.

Assembly and Sealing

2. 2Assemble the bombs
   Preheat the oven to 375°F (190°C). Flatten each biscuit dough round slightly with your hands. Place a generous spoonful of the beef, bacon, and cheese mixture into the center of each dough round. Carefully pull the edges of the dough up and over the filling, pinching the seams tightly to seal the bombs completely.
   Look for The dough is fully sealed around the filling without any holes.
   Tip Use a little flour on your hands if the dough feels too sticky to handle.

The biscuits should be fully enclosed with no visible seams or holes. Each bomb should be uniform in size, ensuring that they bake at the same rate on the baking sheet.

Baking and Glazing

3. 3Bake and finish
   Place the assembled bombs seam-side down on a baking sheet. Apply the garlic parmesan topping over the tops of the biscuit bombs. Bake for 12 to 15 minutes or until the tops are golden brown. Let them rest for 5 minutes before serving.
   Look for The biscuits are golden brown and sound hollow when tapped.
   Tip Avoid over-browning the tops; cover with foil if they darken too fast.

The bombs should be golden brown and fragrant with garlic. The cheese should be melted and gooey, visible if one is cut open, and the biscuits should be cooked through.

Common mistakes

A common error is failing to seal the dough seams tightly, which allows the cheese filling to leak out during baking. Take extra care to pinch the edges together firmly.

Another mistake is using too much filling, which makes it impossible to seal the dough; stick to a measured tablespoon to ensure a perfect ratio.

Additionally, avoid overcrowding the baking sheet, as the bombs need space for the hot air to circulate and ensure even browning. Finally, ensure the oven is fully preheated before placing the tray inside, as a cold oven will result in dense, undercooked biscuits.

How to tell it’s done

The bombs are done when the biscuits have puffed and reached a deep, golden-brown color on the exterior. The internal temperature of the filling must be checked to ensure the ground beef reaches at least 160°F (71°C).

When tapped, the biscuits should sound hollow, indicating that the center is fully cooked and not doughy. Allow the bombs to rest for 5 minutes after removing from the oven, as this allows the cheese to set slightly, making them easier to handle and preventing the filling from spilling out upon the first bite.

• Ground meat: 160°F (71°C) in the thickest part