Cheeseburger Pockets Recipe

Cheeseburger Pockets – A Comforting Handheld Delight!

If you love juicy cheeseburgers but want something portable and less messy, cheeseburger pockets are the answer! These pockets are filled with seasoned beef, gooey melted cheese, and all your favorite burger fixings, wrapped in soft, golden-brown dough. Each bite delivers the satisfying flavors of a cheeseburger with a crispy, fluffy twist.

Perfect for kids and adults alike, cheeseburger pockets make for a fantastic quick meal or snack that can be customized with different cheeses, sauces, and toppings.

Why You’ll Love This Recipe:

Portable: No need for buns – everything is neatly tucked into one delicious pocket.
Kid-Friendly: Perfect for picky eaters, and easy to hold and dip.
Customizable: Add your favorite toppings like pickles, bacon, or even jalapeños.
Make-Ahead Friendly: Prep a batch and freeze for easy reheating.

Dipping Sauces:

Classic: Ketchup and mustard.
Fancy: Garlic aioli or chipotle mayo.
Spicy: Buffalo sauce or sriracha.

Tips for the Perfect Cheeseburger Pockets:

Seal Well: Make sure to seal the edges tightly to avoid the filling leaking out.
Cheese Choices: Use a mix of cheddar, mozzarella, or pepper jack for different flavors.
Add Veggies: Dice some cooked mushrooms, peppers, or even spinach into the beef mixture for extra flavor.

Flavor Variations:

Bacon Cheeseburger Pockets: Add crumbled bacon to the filling.
Spicy Kick: Toss in diced jalapeños or use pepper jack cheese.
BBQ Style: Swap the ketchup for BBQ sauce for a smoky twist.

Serving Suggestions:

Side Ideas: Serve with French fries, tater tots, or a crisp garden salad.
Toppings: Add a dollop of sour cream or guacamole on the side.

Storage & Freezing:

Store Leftovers: Keep in an airtight container in the refrigerator for up to 3 days.
Freeze: Place cooled cheeseburger pockets in a zip-top bag and freeze for up to 2 months. Reheat in the oven at 350°F (175°C) for 10-15 minutes.

Ingredients:

For the Filling:

1 lb. ground beef
½ small onion (finely chopped)
2 cloves garlic (minced)
1 tablespoon Worcestershire sauce
½ teaspoon smoked paprika
½ teaspoon salt
¼ teaspoon black pepper
1 cup shredded cheddar cheese
4 slices American cheese (or your favorite melting cheese)
¼ cup ketchup
2 tablespoons yellow mustard
2 tablespoons pickle relish (optional)

For the Dough (or use pre-made biscuit dough):

2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
3 tablespoons unsalted butter (cold and cubed)
¾ cup whole milk

For Topping:

1 large egg (beaten, for egg wash)
Sesame seeds (optional, for garnish)