I don’t know why it’s taken me so long to make stuffed flatbreads like this. They’re SO easy, speedy and not as fiddly as I thought they’d be to make. Plus, the filling stays super moist and juicy because the flatbread kind of traps all the goodness in there, which (in my opinion) makes them even better than a burger.

I’m serving these with a very moreish burger dipping sauce that swaps the traditional mayo for Greek yogurt, lightening it up and giving you an extra dose of protein.

You can even make these ahead of time and then pan-fry when you’re ready to serve. I’ve found that you can stuff them about 24 hours in advance, then store them in a covered container in the fridge until you’re ready to go. These are brilliant when cooked on an outdoor grill, barbecue or Blackstone too, and they’re fabulous for parties. They go down a storm every time.

This cheeseburger filling is DELICIOUS and I’ve used it in a couple of different recipes now, so if you like these flatbreads, I think you’ll also enjoy these cheeseburger smash tacos and crispy cheeseburger dumplings too.

Ingredients

• Ground beef. I’m using lean beef here as I find that it doesn’t get greasy in the pan – but you can absolutely use ground beef with a higher percentage of fat if you like. You could also use ground turkey or chicken, or a plant-based alternative.
• Cheese. Use a good, strong cheddar, or something with similar flavors. Gouda, Gruyere or Comte also work well.
• Caramelized onions. These provide a lovely sweetness to the filling so I recommend using them if possible – but you can use caramelized onion relish instead if you like, for ease.
• Fish sauce. Don’t knock it until you try it! I know it seems like a strange ingredient to include but it adds a gorgeous savory note to the filling you just can’t replicate with salt alone. It doesn’t taste fishy, at all, I promise.
• Flatbreads. I love to use these speedy two-ingredient dough flatbreads and they work perfectly, but any reasonably thick flatbread will work. Pita bread is great too. You can also make them with tortillas – just spread your filling over half the tortilla and fold it onto itself.

How to make them

Combine all the ingredients for your cheeseburger filling, mixing well so that all the seasoning is evenly dispersed.

PRO TIP: I like to pan-fry a little filling if I want to check the seasoning – this way you can add a little more salt or mustard if you like.

Slice your flatbreads in half, then carefully use your knife to create a pocket. Don’t worry too much if you make a hole or it tears– it won’t matter too much unless it’s very large. Spoon the meat mixture into the pita, then spread it into an even layer. The easiest way is to use your hands to shape it from the outside. Pan fry for a couple of minutes on each side, then stand them upright in the pan to crisp up the exposed edge.

PRO TIP: If you’re making party bites, I recommend slicing them into quarters here, rather than after they’ve cooked. That way, every side will get a lovely, crispy crust and sear on the meat.

Serve with lots of creamy burger sauce on the side for dipping!

Got a question?

Watch how to make them

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