For the Cheeseburger Filling

This is the flavorful, juicy center that makes each bomb taste like a mini cheeseburger.

• 1 tbsp olive oil or butter
  For sautéing the onions and starting the beef mixture.
• 1 small onion, finely chopped
  Adds sweetness and classic burger flavor.
• 500 g (1.1 lbs) ground beef (80/20 preferred)
  The ideal fat ratio for a juicy, flavorful filling.
• 2 cloves garlic, minced
  For extra depth and savory aroma.
• 1 tsp salt (or to taste)
• ½ tsp black pepper
• 1 tsp Worcestershire sauce
  Gives that classic “burger” umami flavor.
• ½ tsp smoked paprika or regular paprika (optional)
  Adds a gentle smoky warmth.
• 1–1½ cups shredded cheese
  Cheddar, mozzarella, or a blend—enough to make the filling rich and melty.
• 2 tbsp ketchup (optional)
• 1 tbsp mustard (optional)
  To mirror traditional cheeseburger flavors inside the filling.

For the Dough

You can use store-bought dough for convenience or homemade dough if you prefer.

• 1–2 cans refrigerated biscuit dough or
• 1 large ball of pizza dough (about 500 g / 1 lb)
  Either works well as the “bun” around the filling.
• All-purpose flour (for dusting)
  To prevent sticking while shaping.

For the Garlic Parmesan Butter (Topping)

This buttery coating is what gives these bombs their signature garlic parmesan finish.

• 4 tbsp unsalted butter, melted
• 2–3 cloves garlic, minced (or 1 tsp garlic powder)
• 2 tbsp grated parmesan cheese
• 1 tbsp chopped fresh parsley (or 1 tsp dried parsley)
• Pinch of salt

Optional for Serving

• Pickles, sliced, to serve on the side
• Ketchup, mustard, burger sauce, or garlic aioli for dipping
• Extra grated parmesan for sprinkling