Ingredients
Scale
- 1 lb ground beef (80/20)
- 1/4 cup breadcrumbs
- 1 egg
- 1 tbsp Worcestershire sauce
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 2 tbsp grated Parmesan cheese
- 1 tbsp roasted garlic paste (or 2 fresh cloves, minced)
- 2 tbsp finely chopped caramelized onion
- Fresh parsley, for garnish
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, combine ground beef, breadcrumbs, egg, Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Mix gently until just combined.
- Divide the mixture into 12 equal portions. Flatten each into a patty.
- Sprinkle 1 tbsp cheddar, 1/2 tsp mozzarella, 1/2 tsp Parmesan, a spoonful of garlic, and 1 tsp caramelized onion in the center of each patty. Fold dough over filling and seal tightly. Roll into balls.
- Place cheeseburger balls on prepared baking sheet. Brush tops lightly with olive oil.
- Bake for 15–18 minutes, until internal temperature reaches 160°F (71°C) and tops are golden brown.
- Garnish with chopped parsley and serve warm with garlic aioli for dipping.
Notes
- For extra crispy shells, broil 1–2 minutes at the end — watch closely!
- Freeze uncooked balls on a tray, then transfer to a freezer bag for up to 1 month. Bake from frozen, adding 5–7 minutes to cook time.
- Vegetarian option: Swap beef for 1 cup cooked lentils + 1/2 cup finely chopped mushrooms + 1/4 cup bulgur.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Method: Baking
- Cuisine: American
- Diet: None
Nutrition
- Serving Size: 2 bombs
- Calories: 290 Kcal
- Sugar: 1g
- Sodium: 485mg
- Fat: 21g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0.5g
- Carbohydrates: 11g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 75mg
