Cheeseburger Stuffed Flatbreads

Three cheeseburger flatbreads on a pink and whiteplate with burger sauce on the side.

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Cheeseburger Stuffed Flatbreads

These cheeseburger-stuffed flatbreads feel like a lovely mash-up between a cheeseburger, a quesadilla, and a crunch wrap! A twist on arayes (spicy stuffed flatbreads), they're so simple to make - mix your filling, spoon into flatbreads, and pan-fry until golden and crispy. Serve with a lightened-up burger dipping sauce for a wonderful, quick meal or party appetizer.

Prep Time15

Cook Time15

Total Time30

Course: Appetizer

Cuisine: American

Keyword: cheeseburger flatbreads

Servings: servings

Calories: 629kcal

Author: Kate Phillips

Ingredients

For the cheeseburger flatbreads -

1 lb ground beef (500g)
½ cup caramelized onions finely chopped (or use caramelized onion relish)
½ cup pickles finely chopped
1 cup cheddar cheese finely diced or grated
1 tablespoon Dijon mustard
1 teaspoon fish sauce
1 teaspoon salt
Black pepper
Flatbreads or pitas (depending on their size, you'll be able to stuff 6 - 8 with this mixture)
Olive oil

For the burger dipping sauce -

½ cup Greek yogurt or garlic aioli or regular mayo
1 tablespoon Dijon or American mustard
1 tablespoon tomato ketchup
1 garlic clove crushed (or 1 teaspoon garlic powder)
3 pickle slices finely chopped
1 teaspoon pickle juice or white wine vinegar or apple cider vinegar
2 teaspoons smoked paprika

Instructions

Mix your filling.
Add your ground beef, ½ cup of chopped caramelized onions (or relish), ½ cup of chopped pickles, 1 cup of diced or grated cheese, 1 tablespoon of Dijon mustard, 1 teaspoon fish sauce, 1 teaspoon of salt and a good grind of black pepper to a large bowl. Mix to combine well and ensure the seasoning is evenly distributed throughout the beef.

PRO TIP: I like to pan-fry a little bit of the filling at this point to test it for seasoning – that way you can add a little more salt or mustard if you like.

Prepare the flatbreads.
Slice your flatbreads in half, then carefully prise them open so they become pockets (using a knife is easiest). Don’t worry if it gets a bit messy or tears a bit; it doesn’t matter as long as you don’t have big holes in your bread.

PRO TIP: You can also slice your flatbreads into quarters, especially if you're serving these as party bites. Quarters will cook slightly faster.

Make your burger dipping sauce.
Mix ½ cup of Greek yogurt with 1 tablespoon of American mustard, 1 tablespoon of tomato ketchup, crushed garlic, chopped pickles, pickle juice, and 2 teaspoons of smoked paprika. Set aside for now.
Stuff the flatbreads.
Stuff a couple of heaped tablespoons of the cheeseburger filling into the flatbread pockets, so they’re about half an inch thick. Press the filling evenly into the bread (this will help them cook evenly).
Cook the flatbreads.
Set a large pan over medium-high heat and add a little drizzle of oil. Add the stuffed flatbreads and cook for roughly 4 minutes on each side, then stand them upright to crisp up the open section. Remove from the pan and repeat with the remaining flatbreads. Transfer to a serving platter, and serve with the dipping sauce on the side.

Notes

If you have an Instant Pot or any other electric pressure cooker, I recommend making a batch of Instant Pot caramelized onions to use in this recipe.

PREP AHEAD: You can make the cheeseburger mixture a couple of days ahead of time, and then stuff the flatbreads when you’re ready to cook. You can also stuff the flatbreads 24 hours in advance and keep them, covered, in the fridge until you’re ready to cook.

STORAGE INSTRUCTIONS: Any leftovers will be fine for 3 - 4 days in the fridge. You can enjoy them cold, or pop them in the microwave or air fryer to reheat.

SERVING SUGGESTIONS: While I love the flatbreads with the burger sauce, you can pair them with any sauce you like. Egg-free garlic aioli, spicy gochujang aioli, whipped spicy feta or whipped cottage cheese is also great.

OTHER COOKING METHODS: These are fab cooked on an outdoor grill or barbecue (perfect party food!), or you can pop them into an air fryer for about 8 minutes at 400F/200C. You can even use a sandwich press to make them.

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