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Cheeseburger Biscuit Pockets

Close-up of golden baked cheeseburger pockets biscuits, one cut open showing ground beef and melted cheese filling.
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Make quick, portable cheeseburger pockets using canned biscuits for a simple dinner or snack. These baked turnovers seal ground beef, cheese, and classic burger flavors inside a flaky crust.

Ingredients

Scale
  • 1 (16.3 ounce) can refrigerated biscuit dough (8 biscuits)
  • 1 pound ground beef
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup finely chopped onion (optional)
  • 1/2 cup shredded cheddar cheese (or American cheese slices)
  • 2 tablespoons ketchup
  • 1 teaspoon yellow mustard
  • 1 teaspoon pickle relish (optional)
  • 1 egg, beaten (for egg wash)

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Line a baking sheet with parchment paper.
  2. Cook the ground beef in a skillet over medium heat until browned. Drain off any excess grease completely.
  3. Return the beef to the skillet. Stir in the salt, pepper, onion (if using), ketchup, mustard, and relish. Cook for 2 minutes until heated through. Remove from heat and let the mixture cool slightly for 5 minutes.
  4. Separate the refrigerated biscuits. Flatten each biscuit piece slightly with your hands or a rolling pin until it forms a rough 4-inch circle.
  5. Place about 1 to 1.5 tablespoons of the cooled beef mixture onto the center of one biscuit round. Top the beef with a small piece of cheese or a sprinkle of shredded cheese.
  6. Place a second biscuit round over the filling. Press the edges firmly together using your fingers to seal the pocket completely. For extra security, crimp the edges with the tines of a fork.
  7. Place the sealed pockets onto the prepared baking sheet.
  8. Brush the tops of the pockets lightly with the beaten egg wash. This helps them brown nicely.
  9. Bake for 12 to 15 minutes, or until the biscuits are golden brown and puffed.
  10. Serve warm for a simple party appetizer or kid friendly cheeseburger snack.

Notes

  • For the best seal, make sure the filling is not too close to the edges of the biscuit dough.
  • If you prefer a softer crust, skip the egg wash and brush the tops with melted butter after they come out of the oven.
  • You can substitute the canned biscuits with crescent roll dough, cutting the dough into squares before filling.
  • To make ahead, assemble the pockets, place them on the baking sheet, cover, and refrigerate for up to 4 hours before baking. Add 2-3 minutes to the bake time if baking directly from the refrigerator.

Nutrition

Find it online: https://cookingzenith.com/cheeseburger-pockets-biscuits-recipe/