Bacon Cheeseburger Bombs with Cheddar and Parsley Butter
By Mason Brooks
Prep
15 min
Cook
15 min
Total
30 min
Servings
8
Level
Easy
These bacon cheeseburger bombs are suitable for game day or other family meals. They contain seasoned beef and bacon, cheddar cheese, and biscuit dough. I make these items for parties and other events when guests want finger foods. Parsley butter would be a good topping for these dishes. No special serving tools are needed.
I shape my biscuits into 4-inch rounds with a thicker center than edge and add filling. I close my biscuits using dry fingers. Unbaked biscuits may stick to beef cooked on a hot surface. I let beef cool slightly before adding it to the biscuits and bake the closed biscuits, seam side down on parchment, to prevent sticking.
They are baked at 375°F until browned and topped right after baking with a melted butter and dried parsley mixture. I always top dinner rolls, even those served at a casual event, with a glaze to help the rolls retain flavor and add parsley flavor and color. You can smell the parsley as you glaze the rolls. A large nonstick skillet and wooden spoon are good tools for crumbling beef into smaller pieces.
Cut cubes of cheddar about 1/2 inch on a side. If using a block of cheddar, cut it into these chunks. Cheddar cubes this size work well in the center of each round of dough and make for a good melted cheese experience when you eat a bomb. Hot hand pies can be messy. Consider providing plates and napkins.
Why you'll love this recipe
- The recipe produces eight bombs for serving a small number of guests at a dinner party or for another event, such as a game day.
- Everyone receives a bag of biscuits. These biscuits can be eaten as a snack, without a bun or other serving vessel.
- The beef is cooked in a skillet and then baked on a baking sheet to leave room on the stovetop.
- Chunks of large cheddar cheese are gooey. Bacon is crispy against the soft biscuit dough.
- They taste and cook great. Parsley butter is a topping for these rolls.
- Leftovers can serve for another meal. Oven and air fryer techniques are suggested ways to reheat leftovers.
Ingredients
- •1 lb ground beef (80/20 or 90/10)
- •1 tsp kosher salt
- •½ tsp black pepper (freshly cracked)
- •6 slices thick-cut bacon (6-8 slices, cooked until crisp and crumbled)
- •4 oz sharp orange cheddar cheese (cut into 1/2-inch cubes)
- •16.3 oz refrigerated biscuit dough (1 tube of 8 biscuits)
- •3 tbsp unsalted butter (melted)
- •1 tsp dried parsley flakes
Instructions
- 1
Heat a large skillet over medium-high heat and cook the ground beef until browned, using a wooden spoon to break it into small, even crumbles.
- 2
Drain the excess fat from the cooked beef.
- 3
Season the beef with kosher salt and black pepper, then set it aside to cool slightly.
- 4
Cook the bacon until crisp, drain it on paper towels, and crumble it into small bits.
- 5
Cut the cheddar into 8 equal 1/2-inch cubes.
- 6
Separate the biscuit dough and flatten each biscuit into a 4-inch circle, keeping the center slightly thicker than the edges.
- 7
Put a spoonful of beef, a pinch of bacon bits, and 1 cheese cube in the center of each dough circle.
- 8
Gather the dough edges over the filling, pinch tightly to seal, and roll each one into a smooth round ball.
- 9
Place the bombs seam-side down on a parchment-lined baking sheet.
- 10
Bake at 375°F (190°C) for 12-15 minutes, until deep golden brown.
- 11
Stir the melted butter with the dried parsley and brush it over the hot bombs right after they come out of the oven.
FAQ
Nutrition (per serving)
Calories
385
Reviews
Pin this recipe
Tap an image to save it to Pinterest.
