Ingredients:

  • ¼ teaspoons Active Dry Yeast
  • cup Warm Water (105–115°F)
  • teaspoon Granulated Sugar
  • cups All-Purpose Flour (plus extra for dusting)
  • teaspoon Fine Sea Salt
  • tablespoons Olive Oil
  • ¼ cup Grated Parmesan Cheese
  • teaspoon Garlic Powder
  • lb Ground Beef (80/20 recommended)
  • teaspoon Worcestershire Sauce
  • ½ teaspoon Onion Powder
  • Salt and Freshly Ground Black Pepper to taste
  • oz Sharp Cheddar Cheese, cut into 12 even cubes
  • tablespoons Unsalted Butter, melted
  • cloves Fresh Garlic, minced finely
  • tablespoons Fresh Parsley, finely chopped
  • ½ teaspoon Dried Italian Herb Blend

Instructions:

  1. Activate the Yeast: Whisk yeast and sugar into warm water; let stand until foamy (5–10 minutes).
  2. Mix the Dough: Combine flour, salt, Parmesan, and garlic powder in a large bowl. Pour in the yeast mixture and olive oil. Mix until a shaggy dough forms.
  3. Knead and Proof: Knead on a lightly floured surface for 5–7 minutes until smooth and elastic. Place dough in a lightly oiled bowl, cover, and let rise in a warm spot until doubled in size (approx. 1 hour).
  4. Prepare the Filling: While dough rises, gently combine ground beef, Worcestershire sauce, onion powder, salt, and pepper. Form into 12 small, tight balls.
  5. Assemble the Bombs: Punch down the risen dough. Divide into 12 equal pieces. Roll each piece into a rough 4-inch circle.
  6. Encapsulate the Filling: Place one beef ball in the centre of a dough circle. Press one cube of cheese firmly on top of the beef ball. Carefully gather the edges of the dough up and over the filling, pinching firmly to seal completely. Roll gently into a smooth ball.
  7. Second Rise & Preheat: Place sealed bombs seam-side down onto a parchment-lined baking sheet, leaving 1-2 inches between them. Cover loosely and let rest for 20 minutes while preheating the oven to 375°F (190°C).
  8. Bake: Bake for 18–22 minutes, rotating the pan halfway through, until deeply golden brown and cooked through.
  9. Glaze and Rest: While baking, whisk together the melted butter, minced garlic, parsley, and herbs. Immediately brush the hot Garlic Parmesan Cheeseburger Bombs generously with the glaze upon removal from the oven. Let cool for 5 minutes before serving.