These Cheeseburger Pockets are so soft delicious and cheesy. They are tasty both the night they are made and as leftovers. As leftovers, they are best if they are cooked in the oven at 375 for 15 minutes or until they are hot all the way through or toasted in a toaster oven at 400 for 10 minutes. This makes them nice and crispy on the outside and warm and creamy in the middle.
3-Cheese Cheeseburger Pockets
These Cheeseburger Pockets are a must-try – they’re like hamburger hot pockets but even better! The cheese is oozy and the texture is soft and tender. It’s like biting into a cheesy, soft hamburger hot pocket.”
About the Cheeseburger Pocket:
I adore making these 3-cheese cheeseburger pockets! They’re always a hit with my family, and they taste fantastic whether they’re freshly made or leftovers. Pure deliciousness! It’s amusing how the inspiration for this recipe came from my elementary school’s lunch menu, and my mom learned how to make them. She then taught me how to make them, and I’ve put my spin on the recipe over time.
Making the Outside of the Cheeseburger Pockets:
To begin, I prepare the yeast dinner roll pocket by mixing the ingredients for the dough, beginning with warm milk and yeast. Once the dough has reached the “pick-up” stage in my mixer – where it starts to form a dough ball – I cover it and let it rise for approximately 45 minutes. After that, I push it down, flip it over, and let it rise again for another 30-40 minutes. Next, I pour it out onto a lightly floured surface and divide it into 24 dough balls that will serve as the exterior of the cheeseburger pockets. I cover these and set them aside until they’re ready to be stuffed.
Preparing the Filling for the Cheeseburger Pockets:
Now, for the filling – this is where the magic happens! I sauté half an onion and two garlic cloves before adding two pounds of ground beef chuck. I cook the beef until it starts to brown, then drain it and mix in cubed cheese and about a cup of milk. This is when I add my seasonings, starting with salt and black pepper. Then, I reduce this mixture until all the cheese has melted and most of the milk is gone. Now I remove it from the heat to let it thicken up. I also turn the oven on to 350 to let it start heating up. It’s a simple recipe, but it yields such a flavorful and satisfying result!
Stuffing the Cheeseburger Pockets:
To stuff the pockets, I begin by rolling out the dough balls one at a time. The next step is to fill it I add about 2 Tablespoons of the filling to the rolled-out dough. I then gently fold in the ends to the middle of the filling. After filling the pockets I set them on a parchment paper lined sheet pan cover and let them rise for another 20 to 30 minutes. Now they bake for 25 to 35 minutes or until the tops are golden brown. When they come out of the oven spread butter on the tops of them.
How to enjoy the cheeseburger pockets:
Here are a few ways to enjoy delicious and cheesy hamburger hot pockets. My favorite way is to heat up some marinara sauce and use it as a dip. Another option, if they rise enough, is to fill them with toppings such as diced tomatoes, shredded lettuce, or sauce.
3 Cheese Hamburgar Pockets
Description:
These cheeseburger hot pockets are both delicious and cheesy. The recipe is quite simple to make and they happen to be one of my family’s favorite leftover dishes. They can be stored in the freezer or refrigerator and reheated in an oven or toaster oven for a quick and easy meal.
Makes 24
Yeast Bread pockets
Ingredients:
2 Tbsp Dry active yeast
360 grams of warm milk (110)
600 Grams Flour
1 Egg
67 grams of sugar or honey
70 grams butter
1tsp salt
2 ounces vegetable oil
30 grams of butter for the tops
- Mix together the ingredients for the dough starting with the milk and the yeast then you wisk in the sugar, melted butter, and salt then slowly start adding in the flour until the dough gets to the pickup stage.
- Set it aside in an oiled bowl and cover to let rise.
- Let the dough rise for 45 minutes to an hour.
- Punch it down and flip then cover and let rise for another 30 minutes.
- pour it out on a lightly floured surface separate into 24 dough balls and cover.
Nutrition Facts
Serving size: 1 Pocket
Servings: 24
Amount per serving
Calories 160
% Daily Value*
Total Fat 3.7g 5%
Saturated Fat 1.9g 10%
Cholesterol 23mg 8%
Sodium 1651mg 72%
Total Carbohydrate 25.8g 9%
Dietary Fiber 2.4g 9%
Total Sugars 3.6g
Protein 6.8g
Vitamin D 3mcg 16%
Calcium 31mg 2%
Iron 3mg 15%
Potassium 209mg 4%
Cheeseburger Filling:
Description: This cheeseburger filling is so cheesy, creamy, and slightly earthy. This is the part that can be customized I like to use Queso Velveeta cheese for a creamer finish but I use the cheddar cheese because it helps it thicken up and have some structure for when filling the pockets.
Cheeseburger Filling Ingredients:
2 chopped garlic cloves
½ a small diced onion
1 ounce oil
2lbs Ground beef chuck
1 cup milk
200 grams of extra sharp cheddar cheese
250 grams Queso Valveta cheese
150 grams White cheddar cheese
To taste Table Salt
To taste Black Pepper
- Preheat oven to 375 degrees
- Cut your cheese into chunks.
- statue up the onions and the garlic until translucent.
- Add in the ground beef and cook until golden brown.
- add in the milk and cheese.
- Reduce until the cheese is melted and the milk is almost gone.
- Pull off the heat and let it set (it will thicken up)
Putting the pockets together:
- Roll out the dough balls to about ½ inch thick
- Fill with about 2 tablespoons of the filling and fold it closed
- After they are all filled put them on a parchment paper lined sheet pan.
- Let them rise for 25 minutes.
- Put them in the oven and cook for 25 to 30 minutes or until golden brown.
- Butter the tops
- Transfer to a cooling rack for 5 to 10 minutes and serve
Nutrition Facts
Serving size: 1 Pocket
Servings: 24
Amount per serving
Calories 160
% Daily Value*
Total Fat 7.9g 10%
Saturated Fat 4.4g 22%
Cholesterol 26mg 9%
Sodium 279mg 12%
Total Carbohydrate 14g 5%
Dietary Fiber 1.3g 5%
Total Sugars 5.8g
Protein 9.2g
Vitamin D 1mcg 4%
Calcium 198mg 15%
Iron 1mg 4%
Potassium 178mg 4%
Yades Home-cooked foods 