Description
These hearty Cheeseburger Pockets are a delicious, handheld meal perfect for lunch or dinner. Ground beef seasoned with classic burger flavors is combined with melted cheddar cheese and optional pickles, then wrapped in biscuit or pizza dough and baked to golden perfection. Easy to make and crowd-pleasing, they offer all the flavors of a cheeseburger in a convenient, portable form.
Ingredients
Scale
Beef Filling
- 1 lb ground beef
- 1 small onion, finely chopped
- 2 tablespoons ketchup
- 2 tablespoons mustard
- 1 tablespoon Worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper, to taste
- 1 1/2 cups shredded cheddar cheese (or American cheese)
- 1/4 cup pickles, chopped (optional)
Dough & Finishing
- 1 package (8 count) refrigerated biscuit dough (or pizza dough if preferred)
- 1 egg, beaten (for egg wash)
- Optional toppings: shredded lettuce, sliced tomatoes, extra pickles, additional ketchup or mustard
Instructions
- Cook the Beef: In a large skillet over medium heat, cook the ground beef and finely chopped onion until the beef is browned and fully cooked. Drain any excess grease to prevent sogginess in the pockets.
- Season the Meat Mixture: Stir in ketchup, mustard, Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Continue cooking the mixture for an additional 2 minutes to meld the flavors, then remove the skillet from heat.
- Add Cheese and Pickles: While still warm, fold shredded cheddar cheese and chopped pickles (if using) into the beef mixture until the cheese melts and everything is combined evenly.
- Preheat Oven: Set your oven to 375°F (190°C) to prepare for baking the pockets.
- Prepare Dough Circles: If using biscuit dough, flatten each biscuit into a 4-5 inch circle. For pizza dough, roll it out and cut into similarly sized circles.
- Fill the Pockets: Place about 2 tablespoons of the beef and cheese mixture onto the center of each dough circle, ensuring there is enough space around the edges to seal.
- Seal the Pockets: Fold the dough over the filling to create a half-moon shape and pinch the edges securely to prevent leakage during baking.
- Apply Egg Wash: Arrange the pockets on a parchment-lined baking sheet and brush each one with beaten egg, giving them a shiny, golden finish after baking.
- Bake: Bake in the preheated oven for 12-15 minutes, or until the dough is golden brown and cooked through.
- Serve: Allow the cheeseburger pockets to cool slightly before serving. For added freshness and flavor, serve with optional toppings such as shredded lettuce, sliced tomatoes, extra pickles, ketchup, or mustard.
Notes
- Ensure the beef is fully cooked and drained well to avoid soggy dough pockets.
- Feel free to swap cheddar cheese with American cheese for a classic cheeseburger flavor.
- Make sure to seal the dough edges tightly to keep the filling inside while baking.
- These pockets can be made ahead and reheated in the oven for a quick meal.
