Description
Cheeseburger Stuffed Flatbreads combine the flavors of a classic cheeseburger with the convenience of a handheld flatbread. Ground beef seasoned with caramelized onions, pickles, cheese, and mustard is stuffed into toasted flatbread pockets, then pan-fried until crispy on the outside and melty on the inside. Served with a smoky, tangy dipping sauce, this recipe is perfect for a casual dinner or party bites.
Ingredients
Scale
Cheeseburger Filling
- 1 lb (500g) ground beef
- ½ cup caramelized onions, finely chopped (or caramelized onion relish)
- ½ cup pickles, finely chopped
- 1 cup cheddar cheese, finely diced or grated
- 1 tablespoon Dijon mustard
- 1 teaspoon fish sauce
- 1 teaspoon salt
- Black pepper, to taste
- Flatbreads or pitas (enough to stuff 6 – 8 pockets depending on size)
- Olive oil, for frying
Dipping Sauce
- ½ cup Greek yogurt (or garlic aioli or regular mayo)
- 1 tablespoon Dijon or American mustard
- 1 tablespoon tomato ketchup
- 1 garlic clove, crushed (or 1 teaspoon garlic powder)
- 3 pickle slices, finely chopped
- 1 teaspoon pickle juice (or white wine vinegar or apple cider vinegar)
- 2 teaspoons smoked paprika
Instructions
- Prepare the cheeseburger filling: In a large bowl, combine ground beef, ½ cup chopped caramelized onions, ½ cup chopped pickles, diced cheddar cheese, 1 tablespoon Dijon mustard, 1 teaspoon fish sauce, 1 teaspoon salt, and freshly ground black pepper. Mix thoroughly to distribute the seasoning evenly. For best flavor balance, pan-fry a small amount of the mixture and adjust seasoning as needed.
- Prepare the flatbreads: Slice each flatbread in half horizontally and gently open the pockets with a knife, taking care to avoid large tears. For party bites, cut flatbreads into quarters instead, noting that smaller sizes will cook faster.
- Make the dipping sauce: In a small bowl, whisk together Greek yogurt, Dijon or American mustard, tomato ketchup, crushed garlic, finely chopped pickles, pickle juice, and smoked paprika until smooth. Set aside for serving.
- Stuff the flatbreads: Fill each flatbread pocket with approximately 2 heaping tablespoons of the prepared beef mixture, spreading it evenly to about half an inch thick to ensure consistent cooking.
- Cook the stuffed flatbreads: Heat a large pan over medium-high heat and add a drizzle of olive oil. Place the stuffed flatbreads in the pan and cook for about 4 minutes on each side until golden brown and crispy. Stand them upright towards the end to crisp up the open edges. Remove from heat once cooked through.
- Serve: Arrange the cooked stuffed flatbreads on a platter and serve warm alongside the prepared smoky dipping sauce.
Notes
- You can substitute flatbreads with pita pockets or naan bread if desired.
- Caramelized onions add sweetness, but relish can be used as a shortcut.
- Pan-frying a small test portion of the filling helps fine-tune seasoning before stuffing.
- Slicing flatbreads into quarters creates perfect party-sized bites.
- The dipping sauce can be customized by adjusting the paprika level or substituting yogurt with mayo or aioli.
- To keep the flatbreads from tearing, handle gently when opening the pockets.
