Cheeseburger Pockets

Cheeseburger pockets are a quick biscuit-style dough wrapped around browned ground beef, onion and cheddar, then sealed with a fork and baked until golden. The dough is flour, baking powder and cold butter, rolled to about 1/4 inch thick, and the filling is seasoned with garlic powder and Worcestershire sauce. The recipe makes 6 pockets in 45 minutes, with 20 of those for prep.

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Dough and Filling

The card lists the amounts. This is what each ingredient does.

• All-purpose flour (2 cups), baking powder (1 tablespoon) and salt (1/2 teaspoon): the dough. The baking powder gives lift and a light texture.
• Unsalted butter (1/4 cup, cold and cubed): adds richness and flakiness. Keep it cold.
• Milk (1/2 cup): binds the dough so it handles easily.
• Ground beef (1 pound): the cheeseburger flavor.
• Diced onion (1/2 cup): sweetness and depth.
• Cheddar (1 cup, shredded): the melted layer.
• Garlic powder (1 teaspoon) and Worcestershire sauce (1 teaspoon): a savory, umami note. Add salt and pepper to taste.
• Egg (1, beaten): brushed on top for a golden finish.

Making the Pockets

Heat the oven to 400°F (200°C) and line a baking sheet with parchment paper. Cook the beef and onion in a skillet over medium heat for about 5 to 7 minutes, until the beef is browned and the onion is translucent, and drain any excess fat. Stir in the garlic powder, Worcestershire sauce, salt and pepper, then take the pan off the heat and let the filling cool slightly.

For the dough, mix the flour, baking powder and salt, then cut in the cold butter until the mixture looks like coarse crumbs. Stir in the milk until just combined. Turn the dough onto a floured surface, knead gently until smooth and roll it to about 1/4 inch thick.

Cut circles about 4 to 5 inches across. Put a spoonful of beef in the center of each and top with cheddar. Fold the dough over, press the edges closed with a fork and set the pockets on the baking sheet. Brush the tops with the beaten egg and bake for 20 to 25 minutes, until golden brown. Cool for a few minutes before serving.

Tips for the Dough

• Keep the butter cold. Cold, cubed butter gives a flakier pastry.
• Handle the dough gently. Overworking it makes the pockets tough. Knead only until it is smooth.
• Drain the beef. Draining the fat keeps the filling from turning greasy.

Ways to Change Them

• Vegetables: diced bell peppers, sautéed mushrooms or spinach in the filling.
• Other meats: ground turkey or chicken for a lighter pocket. Lentils, black beans or crumbled tofu seasoned with your favorite spices make a vegetarian version.
• Spices and herbs: a pinch of smoked paprika or Italian seasoning, or fresh parsley or cilantro.
• Cheese: pepper jack for heat, or mozzarella for a gooier pocket.
• Spicy: diced jalapeños or crushed red pepper flakes in the beef, or a dash of hot sauce.

What to Serve With Them

A green salad of mixed greens, cherry tomatoes and cucumbers with an olive oil and vinegar dressing balances the richness. Cauliflower rice or zucchini noodles tossed with pesto or marinara work as sides. Dipping sauces suit the handheld format. For drinks, sparkling water with lemon or lime, or unsweetened iced tea.

Equipment

Mixing bowls, a rolling pin (a clean wine bottle works in a pinch), a baking sheet, parchment paper, a fork for sealing and a skillet. If you run out of parchment, lightly grease the baking sheet.

Nutrition per Pocket

Each pocket has about 290 calories, 16 grams of fat (7 grams saturated), 28 grams of carbohydrates, 1 gram of fiber, 1 gram of sugar, 15 grams of protein and 400 milligrams of sodium.

FAQ

Can I freeze cheeseburger pockets?

Yes. Assemble them without baking, freeze them on a baking sheet and then move them to a freezer bag. Bake straight from the freezer and add a few extra minutes.

How should leftovers be reheated?

Put the pockets on a baking sheet, cover them with foil and heat in a 350°F (175°C) oven for 10 to 15 minutes, until warmed through. A microwave also works, but the oven keeps the pastry crisper.

Can these be gluten-free?

Use a gluten-free all-purpose flour blend that contains xanthan gum, with the same measurements.

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Written and edited by The Foodie Yummy Kitchen Team

The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us