Garlic Parm Burger Bombs

Instructions

1. 1

   Heat the oven to 400°F/200°C. Line a large baking sheet with parchment paper. Grate the cheddar and Parmesan, keeping them separate, and mince the garlic.

2. 2

   Heat a large skillet over medium-high heat. Add the ground beef, salt and black pepper. Cook, breaking the beef into small crumbles, until browned and cooked through, 160°F/71°C, about 6–8 minutes. Drain excess fat, stir in the Worcestershire sauce and transfer to a wide bowl. Let cool for at least 5 minutes while you make the dough.

3. 3

   Reserve 2 tablespoons of the flour for shaping. Mix the remaining flour with the Greek yogurt until a shaggy dough forms. Turn onto a surface dusted with the reserved flour and knead gently for about 1 minute, just until cohesive. Divide into 8 equal pieces and flatten each into a circle about 5 inches across, using the remaining reserved flour to prevent sticking.

4. 4

   Divide the beef and cheddar evenly among the dough circles, keeping the edges clear. Pull the dough up around each filling and pinch the seams firmly closed. Place seam-side down on the baking sheet, leaving about 2 inches between them.

5. 5

   Bake for 22–25 minutes, until the buns are golden and the dough feels firm around the sides.

6. 6

   During the last few minutes of baking, melt the butter in a small saucepan over medium-low heat. Add the garlic and stir for 30–60 seconds, until fragrant but not browned.

7. 7

   Brush the hot buns generously with all the garlic butter and sprinkle with the Parmesan. Let stand for 5 minutes before serving, allowing 2 burger bombs per person.