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Garlic Parmesan Cheeseburger Bombs

Garlic Parmesan Cheeseburger Bombs

Garlic Parmesan Cheeseburger Bombs are your new favorite appetizer, offering all the irresistible flavors of a classic cheeseburger packed into bite-sized, utterly delicious morsels, perfect for any occasion. This recipe is a lifesaver for busy home cooks seeking a crowd-pleasing treat without the fuss.
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Prep Time 25 minutes
Cook Time 10 minutes
Servings: 20 bombs
Course: Appetizer
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound Ground Beef Preferably 80/20 for the best flavor and moisture.
  • 1 cup Shredded Cheddar Cheese Sharp cheddar provides a great tangy kick.
  • 1/2 cup Grated Parmesan Cheese plus extra for topping
  • 2 teaspoons Garlic Powder
  • 1 teaspoon Onion Powder
  • 1 tablespoon Worcestershire Sauce Adds a depth of umami flavor.
  • 1 large Egg Acts as a binder for the mixture.
  • 1/2 cup Panko Breadcrumbs plus more for coating. The panko ensures a delightful crispiness.
  • 1/2 teaspoon Salt or to taste
  • 1/4 teaspoon Black Pepper or to taste
  • 4 tablespoons Butter melted. For brushing and sautéing.
  • 2 tablespoons Fresh Parsley chopped (for garnish and in the mixture)
Optional Toppings
  • Ketchup
  • Mustard
  • Pickle slices
  • Special sauce for dipping

Equipment

  • Large bowl
  • Large skillet
  • Shallow dish
  • Wire rack
  • Plate lined with paper towels

Method
 

  1. In a large bowl, combine the ground beef, shredded cheddar cheese, 1/2 cup grated Parmesan cheese, garlic powder, onion powder, Worcestershire sauce, the egg, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Add half of the chopped fresh parsley if you like.
    1 pound Ground Beef, 1 cup Shredded Cheddar Cheese, 1/2 cup Grated Parmesan Cheese, 2 teaspoons Garlic Powder, 1 teaspoon Onion Powder, 1 tablespoon Worcestershire Sauce, 1 large Egg, 1/2 teaspoon Salt, 1/4 teaspoon Black Pepper, 2 tablespoons Fresh Parsley
  2. Using your hands or a sturdy spoon, mix all the ingredients until just combined. Be careful not to overmix, as this can result in tough cheeseburger bombs.
  3. Roll the mixture into small, bite-sized balls, about 1 to 1.5 inches in diameter. You should get approximately 20-24 bombs.
  4. Place the panko breadcrumbs in a shallow dish. Gently roll each cheeseburger bomb in the panko, ensuring they are evenly coated. You can press the breadcrumbs on lightly to help them adhere.
    1/2 cup Panko Breadcrumbs
  5. In a large skillet, melt the 4 tablespoons of butter over medium heat.
    4 tablespoons Butter
  6. Carefully place the breadcrumb-coated cheeseburger bombs into the melted butter. You may need to cook them in batches to avoid overcrowding the skillet.
  7. Cook the cheeseburger bombs for about 8-10 minutes, turning them occasionally, until they are golden brown and cooked through. The internal temperature should reach 160°F (71°C).
  8. During the last minute of cooking, you can sprinkle a little extra grated Parmesan cheese over the hot bombs in the skillet.
    1/2 cup Grated Parmesan Cheese
  9. Once cooked, remove the cheeseburger bombs from the skillet and place them on a wire rack or a plate lined with paper towels to drain any excess grease.
  10. Garnish with the remaining fresh chopped parsley. Serve your delicious Garlic Parmesan Cheeseburger Bombs immediately with your favorite dipping sauces like ketchup, mustard, or a special burger sauce.
    2 tablespoons Fresh Parsley, Ketchup, Mustard, Pickle slices, Special sauce for dipping

Notes

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. To freeze, place cooled bombs on a baking sheet until frozen, then transfer to a freezer-safe bag for up to 2-3 months. Reheat in a 350°F (175°C) oven for 8-12 minutes for best crispiness.