Cheeseburger Hot Pockets

Why You’ll Love This Recipe

• Combines all your favorite cheeseburger flavors in one neat package.
• Perfect for lunch, dinner, or meal prep—easy to eat on the go.
• You can freeze them ahead of time and bake whenever you need something quick.
• Customizable—add bacon, change cheeses, or adjust sauces to your taste.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Ground beef
• Onion (diced)
• Garlic (optional)
• Cheese (cheddar, American, etc.)
• Refrigerated biscuit dough or pizza dough (or puff pastry if preferred)
• Ketchup, mustard (classic burger sauces)
• Pickles (optional)
• Salt & pepper
• Egg wash (egg + water) or oil for brushing
• Optional extras: bacon, sautéed mushrooms, onions, diced peppers, hot sauce

Directions

1. Preheat the oven to about 200°C (≈ 400°F).
2. In a skillet over medium heat, cook the ground beef with diced onion (and garlic if using) until the beef is browned and onions are softened. Season with salt, pepper, and your burger‑sauce mix (ketchup, mustard, pickles if desired). Drain off excess grease.
3. Add cheese to the beef mixture, stir until melted. Remove from heat.
4. Prepare your dough: roll out or flatten it enough to encase filling. If using biscuit dough, flatten each biscuit; if using pizza or puff pastry dough, cut into rectangular or round pockets.
5. Spoon the beef & cheese mixture onto half of each pocket, leaving a border so it can seal. If you like, add extra cheese or pickles on top of the filling.
6. Fold the dough over to close the pocket. Seal edges by pressing with a fork or pinching the dough together.
7. Place pockets on a baking sheet lined with parchment. Brush with egg wash or a bit of oil for golden color. Make a small slit or vent to allow steam to escape.
8. Bake for ~15‑20 minutes (or until golden brown and cooked through). If frozen, bake directly from frozen with extra bake time.
9. Let cool briefly, then serve with ketchup, mustard, or your favorite burger‑style dips.

Servings and timing

• Servings: Makes about 4‑6 hot pockets (depending on size)
• Prep time: ~ 20 minutes
• Cook time: ~ 15‑20 minutes
• Total time: ~ 35‑40 minutes

Storage/Reheating

• Storage: Once cooled, store leftovers in an airtight container. They keep in the fridge for 2‑3 days. Freeze if planning for longer.
• Freezing: Freeze individually wrapped or in a freezer bag for up to 2‑3 months.
• Reheating: From fridge: bake in preheated oven (≈180‑200°C) until heated through and crust is crisp. From frozen: bake longer (add ~5‑10 minutes) directly in oven. You can also reheat in air fryer if you have one, to help retain crispness.

FAQs

What dough works best for hot pockets?

Pizza dough and puff pastry give a flaky, crusty outside. Refrigerated biscuit dough is quicker and easier. Choose based on how much effort/time you want to spend and desired texture.

Can I make these vegetarian?

Yes. Substitute the ground beef with plant‑based meat crumbles or use cooked lentils or beans seasoned like burger meat. Use vegetarian cheese as well.

How much filling should I use so the pockets don’t burst?

Leave about a ½‑inch (1‑2 cm) border around the edges when placing the filling. Don’t overfill. Sealing properly (via fork or pinching) helps prevent leaking.

Can I freeze these before baking?

Yes. Assemble the pockets, freeze on a tray until solid, then store in freezer bags. Bake from frozen—just increase bake time a bit and ensure the center is hot.

What cheeses work well inside?

Cheddar, American cheese, pepper jack, mozzarella, or a mix. Many recipes use cheddar + slices of American cheese for that classic cheeseburger melt.

Should I cook the beef fully before putting into pockets?

Yes. Browning and seasoning the beef fully before filling helps ensure flavour, fat drainage, and safe cooking. The pocket just needs to bake until dough is done and cheese is melted.

Can I add extra toppings?

Absolutely. Bacon bits, sautéed mushrooms, caramelized onions, jalapeños, or pickles all make great additions. Just ensure moisture is controlled so pockets aren’t soggy.

How do I prevent sogginess in the crust?

• Drain excess fats from beef.
• Avoid too much wet sauce (ketchup/mustard) inside; you can serve sauce on side if needed.
• Do not overcrowd pockets on baking sheet so air can circulate.
• Use an egg wash or oil to help the crust seal and brown nicely.

What temperature and bake time is best?

Around 200°C (400°F) works well for most doughs/puff pastry. Bake ~15‑20 minutes until golden. If frozen, might take ~20‑25 minutes. Always check that the crust is golden and the center is hot.

Conclusion

Cheeseburger Hot Pockets are a delicious, fun twist on the classic burger—portable, tasty, and perfect for making ahead. With a few simple ingredients you can have juicy, cheesy, flavor‑packed pockets ready for dinner, snack time, or lunch on the go. Adjust fillings and sauces as you like, freeze extras, and enjoy a homemade take on this handheld favorite.

Cheeseburger Hot Pockets

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Cheeseburger Hot Pockets are handheld pastries filled with seasoned ground beef, melted cheese, and classic cheeseburger fixings. Baked until golden, they make a fun and portable meal or snack, perfect for freezing or quick weeknight dinners.

• Author: Laura
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Yield: 4-6 hot pockets
• Category: Snack
• Method: Baking
• Cuisine: American
• Diet: Halal

Ingredients

• 1 lb ground beef
• 1 small onion, diced
• 1 clove garlic, minced (optional)
• 1 cup shredded cheddar cheese (or American cheese)
• 1 package refrigerated biscuit dough, pizza dough, or puff pastry
• 2 tablespoons ketchup
• 1 tablespoon yellow mustard
• 1/4 cup chopped pickles (optional)
• Salt and black pepper to taste
• 1 egg + 1 tablespoon water (for egg wash) or oil for brushing
• Optional extras: cooked bacon bits, sautéed mushrooms, diced peppers, hot sauce

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Instructions

1. Preheat oven to 200°C (400°F). Line a baking sheet with parchment paper.
2. In a skillet over medium heat, cook ground beef with diced onion and garlic (if using) until browned and fully cooked. Drain excess fat.
3. Stir in ketchup, mustard, pickles (if using), salt, and pepper. Cook for another 1–2 minutes. Remove from heat and mix in shredded cheese until melted.
4. Roll out or flatten dough into rectangles or circles, depending on the dough type. If using biscuit dough, flatten each biscuit into a 5-inch round.
5. Spoon beef mixture onto one half of each dough piece, leaving space around the edges. Add more cheese or extras if desired.
6. Fold dough over filling to create a pocket. Seal edges by pressing with a fork or pinching closed.
7. Place on prepared baking sheet. Brush tops with egg wash or oil. Cut a small slit on top of each pocket to vent steam.
8. Bake for 15–20 minutes, or until golden brown and dough is cooked through. For frozen pockets, bake 20–25 minutes.
9. Cool slightly before serving. Serve with ketchup, mustard, or your favorite dipping sauce.

Notes

• Drain beef well to avoid soggy pockets.
• Freeze unbaked pockets for easy meal prep. Bake directly from frozen with extra time.
• Customizable with different cheeses, meats, or add-ins like bacon and jalapeños.
• Use parchment paper to prevent sticking and make cleanup easier.
• Air fryer reheating works great to maintain crispness.

Nutrition

• Serving Size: 1 hot pocket
• Calories: 380
• Sugar: 3g
• Sodium: 680mg
• Fat: 22g
• Saturated Fat: 9g
• Unsaturated Fat: 11g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 1g
• Protein: 18g
• Cholesterol: 65mg