Tasty Cheeseburger Pockets with Ground Beef

These cheeseburger pockets are my go-to dinner when the family wants burgers but I am craving something fun and handheld. They deliver all the flavors of a classic cheeseburger wrapped up in warm golden dough with gooey cheese and just the right tang from the pickles.

I started making these on busy weeknights when I wanted a twist on burgers without firing up the grill. Now everyone requests them at game days and sleepovers.

Ingredients

• Ground beef: Choose lean for less grease Try turkey or chicken for a lighter option
• Shredded cheddar cheese: Delivers that gooey melt You can blend in mozzarella if you want extra stretch
• Diced onions: Adds crunch and a savory bite Yellow or white onions both work well
• Diced pickles: Essential for that tangy punch Use your favorite dill variety for the biggest flavor
• Ketchup: Classic burger condiment that gives a hint of sweetness
• Mustard: Gives brightness and balances the richness Look for classic yellow mustard for best results
• Garlic powder: Infuses the filling with subtle depth Fresh garlic works too if you prefer
• Refrigerated pizza dough or crescent roll dough: Store bought or homemade both work Pat dough dry if it feels sticky
• Egg: For brushing the top and creating that shiny golden crust
• Salt and pepper: Simple seasonings to bring it all together Go easy if your pickles are already salty

Step-by-Step Instructions

Prepare the Ground Beef Mixture:

Start by placing the ground beef in a skillet over medium heat and cook it until well browned breaking it into small crumbles with a spoon as it cooks. Once it is no longer pink drain away any excess fat and stir in the onions letting them cook until they are very soft and translucent. Finish by mixing in the garlic powder ketchup mustard salt and pepper then let this entire mixture cook for another minute on low until it smells fragrant. Remove it from the heat and let it cool so it is not piping hot when you fill the dough.

Heat Your Oven:

Set the oven to 375 degrees Fahrenheit making sure it gets fully preheated. Line a baking sheet with either parchment paper or a silicone baking mat so your pockets do not stick.

Prep the Dough:

If using pizza dough roll it out on a lightly floured surface to about one fourth inch thick. Slice into even squares or use a biscuit cutter for circles depending how you want them to look. Keep the dough covered while you work so it stays moist.

Fill and Shape the Pockets:

Scoop cooled beef mixture into the center of each dough piece using about a spoonful. Layer shredded cheese over the meat then top with a sprinkle of chopped pickles if desired. Fold the dough over the filling and pinch edges closed tightly then press with a fork to seal so nothing leaks out while baking.

Bake Until Golden:

Arrange filled pockets on your prepared baking sheet spacing them out so they brown evenly. Brush each with beaten egg to ensure a glossy golden top. Bake in the center of your oven for about twelve to fifteen minutes until puffed and deeply golden brown. Cool briefly before serving so the filling is not too hot.

Pin

My favorite bite is always the one with the extra melted cheese and browned edge. My son once ate three in a row after soccer practice and talked about them for a week so I know they are a winner.

Storage Tips

Let cheeseburger pockets cool completely before transferring to an airtight container or zip top bag. They will stay fresh in the refrigerator for up to three days. For longer storage freeze them on a baking sheet first then transfer to a freezer bag. Reheat frozen pockets in the oven at 350 degrees to restore crispness.

Ingredient Substitutions

Ground turkey or chicken can easily replace beef for a lighter meal. Swap in gluten free pizza dough or use dairy free cheese if dietary needs require. Try adding cooked mushrooms or bell peppers for extra veggies in the filling.

Serving Suggestions

Serve with extra ketchup or mustard on the side for dipping. These pair perfectly with classic sides like potato wedges coleslaw or a crisp salad. For parties cut them in half and offer as finger food on a platter.

A Nod to History

Hand pies have roots worldwide from Cornish pasties to South American empanadas. Wrapping savory fillings in dough has always been a delicious way to make a meal portable and family friendly. Cheeseburger pockets are simply a modern American version with a playful nod to diner classics.

Recipe Questions & Answers

→ Could I swap in another meat?

You sure can! Use ground chicken or turkey if you want a lighter spin.

→ Which kind of dough is easiest?

Crescent roll sheets or ready-made pizza dough give you soft, tasty pockets. You can totally make your own dough if you want, too.

→ What's the trick for sealing them up tight?

Just press the edges together using a fork after you fold 'em. That way, everything stays put while baking.

→ Is it okay to toss in other goodies?

Oh, go for it! Add things like sautéed peppers, mushrooms, or other cheeses for your own twist.

→ Where do I stash leftovers?

Pop cooled pockets in a lidded container in the fridge. Heat them back up in the oven so they stay nice and crisp.