Description
These delicious Cheeseburger Pockets are a perfect handheld meal combining seasoned ground beef, melted cheddar cheese, and tangy pickles wrapped in flaky biscuit dough, then baked to golden perfection. Ideal for a quick dinner or party snack, they offer all the flavors of a classic 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 and Toppings
- 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 with the finely chopped onion until the beef is fully browned and cooked through. Drain off any excess grease to prevent sogginess.
- Season the Mixture: Stir in ketchup, mustard, Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Continue cooking the mixture for another 2 minutes to blend the flavors, then remove the skillet from heat.
- Add Cheese and Pickles: Mix in the shredded cheddar cheese and chopped pickles, if using, until the cheese melts smoothly and the filling is well combined and gooey.
- Preheat Oven: Set your oven to 375°F (190°C) to prepare for baking the pockets.
- Prepare the Dough: If using refrigerated biscuit dough, flatten each biscuit into a 4-5 inch circle. If using pizza dough, roll it out and cut into similarly sized circles for even pockets.
- Fill the Dough: Spoon about 2 tablespoons of the beef and cheese filling into the center of each dough circle, spreading slightly but leaving space around edges for sealing.
- Form the Pockets: Fold the dough over the filling to form a half-moon shape pocket. Press and pinch the edges firmly to ensure a tight seal to prevent leaking during baking.
- Apply Egg Wash: Place the filled pockets on a parchment-lined baking sheet. Brush each pocket generously with the beaten egg to achieve a beautiful golden and glossy crust when baked.
- Bake the Pockets: Bake in the preheated oven for 12-15 minutes or until the dough is puffed, golden brown, and cooked through.
- Serve: Allow the cheeseburger pockets to cool slightly before serving. Accompany with optional shredded lettuce, tomato slices, extra pickles, and your choice of ketchup or mustard for authentic cheeseburger flavors.
Notes
- You can substitute American cheese for cheddar for a milder melting cheese option.
- Using pizza dough will result in a thinner, crispier crust compared to biscuit dough’s flakier texture.
- Make sure to seal pockets tightly to avoid filling leakage while baking.
- These pockets reheat well and can be frozen before baking for quick meals later.
- Adjust seasoning in the beef mix to your taste preference with more or less ketchup and mustard.
