Cheeseburger Hot Pockets
Owen Han shared this in a Facebook post. SeeMeCook wrote it up from the post as a full recipe and added ingredient weights and nutrition.
See the original postImported by Darren Hunt on SeeMeCook
Handheld hot pockets filled with seasoned ground beef, melted cheese, and classic cheeseburger toppings, then baked until golden and crisp. This is a reconstructed recipe because the provided source contained only the dish title and no ingredient list or instructions.
- Time
- 45 minutes
- Equipment
- Stovetop and oven
- Good for
- Lunch, dinner, or snacks
- Cuisine
- American
- Contains
- Gluten, dairy, and eggs
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 55 g
- 2 g
- 1 g
- 35 g
- 35 g
- 15 g
- 50 g
- 15 g
Weights are estimates. Together, the ingredients weigh about 995 g before cooking, which is about 250 g per serving.
Steps
Heat a skillet over medium heat. Add the ground beef and diced onion, breaking the meat into small crumbles as it cooks. Season with salt and black pepper, and cook for 6–8 minutes, until the beef is browned and the onion is tender. Drain excess fat and let the mixture cool slightly.
Preheat the oven to 400°F (200 °C) (200°C (400 °F)) and line a baking sheet with parchment paper.
Divide the pizza dough into four equal pieces. On a lightly floured surface, roll each piece into a roughly 6-by-8-inch rectangle, keeping the center slightly thicker than the edges.
Add a portion of the cooled beef mixture to the center of each dough rectangle. Top each with cheddar cheese, chopped pickles, ketchup, and mustard, leaving a clear border around the filling.
Fold the dough over the filling to form a pocket. Press the edges firmly together, then crimp them with a fork to seal. Transfer the pockets to the prepared baking sheet.
Beat the egg with the water, if using, and brush the tops of the pockets with the egg wash. Cut one or two small slits in each pocket to allow steam to escape.
Bake for 15–20 minutes, until the dough is puffed and deeply golden brown and the cheese is melted. Let the hot pockets rest for 5 minutes before serving, because the filling will be very hot.
Notes
The source provided only the title “Cheeseburger Hot Pocket” and no visible quantities or method. Ingredient amounts, preparation, and cooking instructions are therefore approximate reconstructions. Serve with additional ketchup, mustard, or burger sauce. Refrigerate leftovers for up to 3 days and reheat in a 350°F (175°C) oven or air fryer until hot.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 599
- Protein
- 30 g
- Carbs
- 66 g
- Fat
- 24 g
- Fiber
- 2 g
Where the calories come from
Keep this recipe
Save it to your SeeMeCook library, add it to your grocery list, and cook it hands-free with each step read aloud.
Open in SeeMeCook
