Garlic Parmesan Cheeseburger Bombs in Your Pressure Cooker
These cheeseburger bombs are wrapped in a flaky biscuit dough, infused with garlic and parmesan, and packed with juicy beef and melty cheddar — a perfect savory comfort!
Equipment
- 1 Pressure cooker for initial cooking
Ingredients
Ingredients
- 1 lb ground beef flavored and with some fat
- 1 medium onion finely diced
- 2 cloves garlic minced
- ½ cup + 2 tablespoons parmesan cheese grated, divided
- 1 cup cheddar cheese freshly grated
- 1 can biscuit dough (16.3 oz)
- 2 tablespoons butter melted
- 1 tablespoon parsley finely chopped
- ½ teaspoon garlic powder for extra flavor
Instructions
Instructions
- Preheat your oven to 375°F (190°C). Finish the bombs in the oven for that golden crunch.
- Cook ground beef over medium heat in a skillet until brown. Drain excess fat.
- Add onion and garlic, sauté until onion is translucent.
- Stir in ½ cup grated parmesan and garlic powder.
- Roll out biscuit dough, cut into 8 pieces, and flatten each.
- Place beef mix and cheddar in the center of each piece. Pinch edges to seal.
- Brush tops with melted butter, sprinkle parmesan and parsley.
- Arrange bombs on a parchment-lined baking sheet.
- Bake for 20-25 minutes until golden.
Notes
Serve warm and enjoy the gooey center with a crunchy exterior. Best paired with a fresh salad.