🍔 Cheeseburger Pockets
(Savory, cheesy, handheld burger bombs!)
🍽️ Serves: 6–8
⏱️ Prep Time: 20 min | Cook Time: 20 min
🧂 Ingredients
Filling:
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1 lb (450g) ground beef
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1/2 onion, finely chopped
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2 cloves garlic, minced
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1 tbsp ketchup
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1 tbsp yellow mustard
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Salt and pepper, to taste
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1–1½ cups shredded cheddar cheese
Dough Options:
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1 can refrigerated biscuit dough or pizza dough
(OR use homemade or store-bought crescent roll dough)
Extras (Optional):
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Pickle slices
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Cooked bacon bits
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Jalapeños
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Sesame seeds for topping
🔪 Instructions
1. Make the Cheeseburger Filling
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In a skillet over medium heat, cook ground beef and onions until beef is browned. Drain excess grease.
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Add garlic, ketchup, mustard, salt, and pepper. Cook 1–2 minutes more.
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Remove from heat and stir in the shredded cheese. Let cool slightly.
2. Prep the Dough
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Preheat oven to 375°F (190°C).
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Roll out each biscuit or dough portion into a 4–5 inch circle.
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Place a spoonful of filling in the center of each circle.
3. Assemble the Pockets
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Fold dough over the filling (like a calzone or hand pie) and pinch the edges tightly to seal.
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Place on a baking sheet lined with parchment.
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Optional: Brush with egg wash (1 beaten egg + splash of water) and sprinkle with sesame seeds.
4. Bake
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Bake for 15–20 minutes, or until golden brown and puffed.
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Let cool for 5 minutes before serving.
🍟 Serving Suggestions
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Serve with ketchup, burger sauce, or ranch on the side.
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Great with fries, coleslaw, or a pickle spear.
🔄 Variations
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Cheeseburger Sliders Pockets – Use slider-sized portions for mini versions.
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Bacon Cheeseburger Pockets – Add cooked bacon to the filling.
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Taco Burger Pockets – Swap mustard for taco seasoning and use pepper jack cheese.
Would you like a freezer-friendly version, vegetarian twist, or one made with puff pastry?