In a large skillet, cook the ground beef and diced yellow onion over medium heat, breaking up the beef with a spoon, until the beef is browned and the onion is softened, about 6-8 minutes. Drain any excess grease.

Stir in the garlic powder, salt, and black pepper. Remove from heat and set aside to cool slightly.

Preheat your air fryer to 350°F (175°C). If baking in an oven, preheat to 375°F (190°C) and line a baking sheet with parchment paper.

Open the can of biscuit dough. On a clean surface, gently flatten each biscuit into a thin, 4-5 inch circle. You can stretch them gently with your fingers or use a rolling pin.

Place about 2 tablespoons of the seasoned ground beef mixture onto the center of each flattened biscuit. Top the beef with about 1 1/2 tablespoons of shredded cheddar cheese.

Carefully bring the edges of the biscuit dough up and over the filling, pinching them together firmly to seal the bomb. Roll it gently in your hands to form a smooth ball, ensuring there are no cracks for the filling to escape.

In a small bowl, combine the melted butter, minced garlic, chopped fresh parsley, and grated Parmesan cheese. Mix well.

Brush each cheeseburger bomb generously with the garlic Parmesan butter mixture.

Air Fryer Method: Place 2-4 bombs (depending on your air fryer size) in a single layer in the air fryer basket, ensuring they don't touch. Cook for 8-12 minutes, or until golden brown and the biscuit is cooked through. You may need to flip them halfway through cooking. Repeat with remaining bombs.

Oven Method: Place the buttered bombs on the prepared baking sheet, leaving some space between each. Bake for 15-20 minutes, or until the biscuits are golden brown and cooked through.

Serve hot with your favorite burger condiments like ketchup, mustard, or a side of pickles.