Ingredients:

  • 1 cup (240ml) warm water (105-115°F / 40-46°C)
  • 2 ¼ teaspoons (7g) active dry yeast
  • 1 tablespoon (12g) granulated sugar
  • 2 ½ cups (300g) all-purpose flour, plus more for dusting
  • 1 teaspoon (6g) salt
  • 2 tablespoons (30ml) olive oil
  • 1 pound (450g) ground beef (80/20 blend recommended)
  • 1 small yellow onion, finely diced
  • 2 cloves garlic, minced
  • 1 teaspoon Worcestershire sauce
  • ½ teaspoon smoked paprika
  • ¼ teaspoon garlic powder
  • Salt and freshly ground black pepper to taste
  • 6 ounces (170g) sharp cheddar cheese, cut into 12 cubes
  • 4 tablespoons (57g) unsalted butter, melted
  • 2 cloves garlic, minced
  • ¼ cup (25g) grated Parmesan cheese
  • 1 tablespoon chopped fresh parsley (optional)

Instructions:

  1. Combine warm water, yeast, and sugar in a mixing bowl. Let stand for 5-10 minutes until foamy.
  2. Add flour, salt, and olive oil to the yeast mixture. Mix until a shaggy dough forms. Knead until smooth and elastic (about 5-7 minutes).
  3. Place the dough in a lightly oiled bowl, turning to coat. Cover and let rise in a warm place for 1-1.5 hours, or until doubled in size.
  4. While the dough is rising, brown the ground beef in a skillet over medium heat. Drain off any excess fat. Add diced onion and cook until softened. Stir in minced garlic, Worcestershire sauce, smoked paprika, garlic powder, salt, and pepper. Cook for 1 minute more. Remove from heat and let cool slightly.
  5. Punch down the risen dough. Divide it into 12 equal portions. Roll each portion into a ball and flatten slightly. Place a cube of cheddar cheese on top of the flattened dough. Top the cheese with about 1 tablespoon of the cooked ground beef mixture.
  6. Carefully wrap the dough around the cheese and beef mixture, pinching to seal the edges completely. Place seam-side down on a baking sheet lined with parchment paper or a silicone baking mat.
  7. Cover the cheeseburger bombs and let rise for another 30 minutes.
  8. While the bombs are rising, melt the butter in a small saucepan or microwave-safe bowl. Stir in minced garlic, grated Parmesan cheese, and parsley (if using).
  9. Preheat oven to 375°F (190°C). Brush the tops of the cheeseburger bombs with the garlic Parmesan topping. Bake for 20-25 minutes, or until golden brown and the filling is heated through. Internal temp of the beef mixture should reach 165F.
  10. Let the cheeseburger bombs cool slightly on the baking sheet before serving.