Cheeseburger Puff Pastry Pockets.
We adore these cheeseburger puff pastry pockets. Like a burger, but stuffed in flakey, buttery puff pastry and served with my famous house sauce. Add anything else that you love on a burger and these are perfection!
I’ve got your weekend plans right here!!
A flaky, buttery puff pastry pocket of cheeseburger – emphasis on the cheese! – drizzled in my creamy house sauce that makes for the perfect snack. You will be dreaming about this meal!
Okay, these are one of our family’s new favorite snacks. Or meals. Whenever you decide to eat this, it is INCREDIBLE.
I feel like I can’t even do these justice because they are really hard to photograph. The deliciousness just doesn’t come through. They are tender, juicy, flaky and super wonderful. Head over to my instagram if you want to see some in-action shots of me making them.
You may remember ages ago (a decade ago, omg!) when I made a cheeseburger skillet pizza. Making that pizza got me obsessed with all sorts of cheeseburger things. And it’s not like I adore regular cheeseburgers that much. There is just something about the flavor and texture of the cheeseburger in other things that does me in.
I’ve done cheeseburger tostadas, crispy cheeseburger tacos, cheeseburger sliders, cheeseburger salad, cheeseburger crunchwraps and even cheeseburger meatballs.
Plus, a smoke shack copycat burger but also in pizza form!
I know, it’s a little over the top. Alas, I’m still stuffing this mixture into puff pastry and doing it. You should too!
The cheeseburger mixture is key here. It has a drizzle of ketchup and mustard right in the pan. I can’t stress enough how imperative this is to the perfect cheeseburger flavor! It doesn’t taste like ketchup or mustard. It just tastes like a true smash burger – like the best cheeseburger you’d eat anywhere.
And then of course, we sprinkle it with cheese.
I like to use sharp white cheddar but of course, any cheese works. Just make sure it’s something you like to eat on a burger. You can do all sorts of combos here. A mushroom swiss burger pocket, a bacon jalapeno burger pocket – really the options are endless.
This can be an appetizer, a weekend snack, even a dinner recipe. It’s really up to you, how many people you’re serving and how you want to enjoy it.
To make it a meal, I usually serve it with lettuce and tomatoes and pickles, almost like a salad. You could add fries if you wanted, but the puff pastry makes it feel really rich and “bready” – more so than a regular bun. So I like to do a form of salad or even roasted broccoli on the side, because we also love roasted vegetables with my house sauce.
Which brings me to the house sauce. I share this recipe constantly because it’s so delicious. It’s like a homemade version of chick-fil-a sauce and so easy, delicious and versatile. You can eat it with just about anything! I make a batch and keep it in the fridge for veggies, chicken, sandwiches and more.
The house sauce works overtime here. I drizzle a bit on the ground beef before sealing the puff pastry. Then I serve it for dipping too. It’s the ultimate burger sauce and makes any burger feel special and fancy.
You can also serve the pastry with ketchup, mustard – any condiments you love and anything that you enjoy on or with a burger! It’s heaven and if I could eat my burger this way every time… I probably would.
Cheeseburger Puff Pastry Pockets
Cheeseburger Puff Pastry Pockets
- 1 pound of lean ground beef
- kosher salt and pepper
- 3 tablespoons ketchup
- 2 tablespoons yellow mustard
- 6 ounces sharp cheddar cheese, freshly grated
- 2 sheets thawed puff pastry
- 1 large egg + 1 teaspoon water, for egg wash
- 2 tablespoons sesame seeds, for sprinkling
- ½ cup mayonnaise
- 2 tablespoons dijon mustard
- 1 tablespoon yellow mustard
- 1 tablespoon honey
- 1 tablespoon your favorite BBQ sauce
- As a note, I like to use the puff pastry here that isn't perforated. I don't ever use the Pepperidge Farm brand. I almost always use the wewalka brand or the jus-rol puff pastry.
- Preheat the oven to 425 degrees F. Place each of the puff pastry sheets on a piece of parchment paper on baking sheets. You can only make one sheet at a time, but I like to have the other one ready to go too.
- Cut both sheets of puff pastry into six squares on the parchment paper. .
- Heat a skillet over medium heat. Add the ground beef with a big pinch of salt and pepper. Cook until browned, breaking it apart into small crumbles. Stir in the ketchup and mustard until combined. Turn off the heat and add in a sprinkle of cheese - just an ounce or two. Let the beef cool slightly.
- If you haven’t made the house sauce yet, make it now!
- Once the beef has cooled a bit, spoon 2 to 3 tablespoons into the square of puff pastry. Drizzle on some house sauce. Sprinkle with a bit of cheese. Brush the edges of the square with the egg wash, then bring one corner to meet the other, making a triangle pocket. Press the edges down with a fork to seal them. Repeat with the remaining puff pastry.
- Brush the tops of the pockets with the egg wash. Sprinkle all over with the sesame seeds.
- Bake the puff pastry pockets for 20 minutes, or until golden and puffed and shiny. Remove them from the oven and let cool slightly - the insides are super hot! Serve with condiments, lettuce, tomato, pickles and anything else you love with a burger.
- Whisk all ingredients together until smooth and combined. You can make this a day or so ahead of time!
Did you make this recipe?
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That’s a serious dip.
8 Comments on “Cheeseburger Puff Pastry Pockets.”
Hi, Jessica. I asked a few weeks back, but the problem is still persisting. I have subs I Ed to the newsletter for years, love it, read every word. For the last few months, I only receive a recipe on Fridays. I tried unsubscribing, resubscribing and checking my spam folder. I also tried from my gmail (email@example.com)Nothing seems to be working
and I’m so sad! Any suggestions?
This same problem happens for me. I miss the Friday summary!
Yummy ! I don’t even like cheeseburgers!
Do I have to use puff pastry? My very Irish hubby does not like it.
I have a lovely bottle of Chick-a-Fil-A sauce that should do.
Can this be made ahead or will it get soggy / dried out? Would love to prep this in the morning to throw in the oven for dinner
puff pastry really is the best when eaten right after making. what i would do is making the house sauce, make the ground beef mixture, grate the cheese, then store it all separately in the fridge. cut and assemble and bake the puff pastry before eating!
Hi, my husband and I enjoyed the cheeseburger puff pastry pockets tonight for dinner. I grew up in Michigan and these reminded me a little bit of the meat pasties from there.
The portion size is quite generous so can they be frozen and reheated in an oven?
These were absolutely delicious. I added some diced onions in with the meat and even our very picky 5 and 10 year old devoured them
WOW what a hit. This was so good – and kids loved them too. Will definitely make again.