Bacon Cheeseburger Hot Pockets
Dive into the deliciousness of Bacon Cheeseburger Hot Pockets, your new go-to for a satisfying and protein-packed meal! Stuffed with savory ground beef, crispy bacon, and gooey cheese, these pockets are not only easy to whip up but also perfect for freezing and reheating whenever hunger strikes. Get ready to enjoy a tasty twist on a classic favorite!
Prep
15
min
Cook
30
min
Serves
10
people
Level
intermediate
📝 Ingredients
Serves 10🥬Fresh Produce(3)
- 1 Tbsp Garlic Salt (15g) (15 ml)
- 0.5 Tbsp Garlic Salt (7g) (7.5 ml)
- 1 Cup Diced White Onions (150g) (240 ml)
🥩Meat & Seafood(2)
- 5 Center Cut Bacon Strips (Cooked) (75g)
- 30oz Lean Ground Beef (96/4) (850g) (1.87 lbs)
🥛Dairy & Eggs(3)
- 1 Cup Fat Free Cheddar Cheese (112g) (240 ml)
- 2.5 Cups Fat Free Mozzarella (280g) (600 ml)
- Greek Yogurt (0% Fat) (520g) (18.4 oz)
🫙Pantry Staples(1)
- Self Rising Flour (500g) (4 cup)
🧂Spices & Seasonings(3)
- 1 Tbsp Italian Seasoning (8g) (15 ml)
- 0.5 Tbsp Onion Powder (4g) (7.5 ml)
- 0.5 Tbsp Smoked Paprika(4g) (7.5 ml)
🍯Sauces & Condiments(2)
- 1 Tbsp Ketchup (15g) (15 ml)
- 1 Tbsp Yellow Mustard (15g) (15 ml)
📦Other(2)
- 2 Tbsps Light Mayo (30g) (30 ml)
- 2 Tbsps Minced Pickles (25g) (30 ml)
👨🍳 Instructions
- 1
Add some ground beef to a pan and don't touch it until it forms a golden brown crust.
- 2
Season the meat with garlic salt, smoked paprika, onion powder, and add in diced white onions.
- 3
When it's almost done cooking, add in minced pickles, ketchup, mustard, light mayo, and cheddar cheese.
- 4
To make the dough, weigh out the self rising flour and Greek yogurt, then mix with your hands until smooth.
- 5
Knead the dough for a few minutes until smooth, cut into 10 equal pieces, and shape them into balls.
- 6
Roll out those balls until they're very thin and assemble the hot pockets.
- 7
Pinch the corners together to seal the hot pocket and cook them in a pan on low heat until golden brown.
- 8
Wrap them up, throw them in the freezer, and enjoy!
💡 Pro Tips
- ✓Let the ground beef sit undisturbed in the pan for 3-4 minutes over medium-high heat (375-400°F) before breaking it up, since this allows the Maillard reaction to develop a deep brown crust that a constantly stirred pan can never achieve.technique375-400°F, 3-4 minutes
- ✓Add the cheddar cheese off-heat or on the lowest setting once the meat is done, because cheese proteins (casein) break down and turn greasy above 150°F, ruining the creamy melt you want inside the pocket.timingbelow 150°F
- ✓Mix the self-rising flour and Greek yogurt in a 1:1 ratio by weight, as the yogurt's acidity reacts with the baking soda/powder in the flour to create extra lift and a tender, elastic dough without needing yeast or long proofing.ingredient1:1 ratio by weight
- ✓Roll each dough ball to about 1/8 inch thickness so the crust cooks through fully in the pan without burning the exterior, since thicker dough will leave a raw, gummy center by the time the outside browns.technique1/8 inch thickness
- ✓Cook the assembled hot pockets in a pan over low heat (around 300°F) for 3-4 minutes per side, giving the dough enough time to cook through via conduction before the exterior chars, since higher heat would burn the crust while the inside stays doughy.equipment300°F, 3-4 minutes per side
Share this recipe
Prep
15
min
Cook
30
min
Serves
10
people
Level
intermediate
Share this recipe
Bacon Cheeseburger Hot Pockets
Dive into the deliciousness of Bacon Cheeseburger Hot Pockets, your new go-to for a satisfying and protein-packed meal! Stuffed with savory ground beef, crispy bacon, and gooey cheese, these pockets are not only easy to whip up but also perfect for freezing and reheating whenever hunger strikes. Get ready to enjoy a tasty twist on a classic favorite!
📝 Ingredients
Serves 10🥬Fresh Produce(3)
- 1 Tbsp Garlic Salt (15g) (15 ml)
- 0.5 Tbsp Garlic Salt (7g) (7.5 ml)
- 1 Cup Diced White Onions (150g) (240 ml)
🥩Meat & Seafood(2)
- 5 Center Cut Bacon Strips (Cooked) (75g)
- 30oz Lean Ground Beef (96/4) (850g) (1.87 lbs)
🥛Dairy & Eggs(3)
- 1 Cup Fat Free Cheddar Cheese (112g) (240 ml)
- 2.5 Cups Fat Free Mozzarella (280g) (600 ml)
- Greek Yogurt (0% Fat) (520g) (18.4 oz)
🫙Pantry Staples(1)
- Self Rising Flour (500g) (4 cup)
🧂Spices & Seasonings(3)
- 1 Tbsp Italian Seasoning (8g) (15 ml)
- 0.5 Tbsp Onion Powder (4g) (7.5 ml)
- 0.5 Tbsp Smoked Paprika(4g) (7.5 ml)
🍯Sauces & Condiments(2)
- 1 Tbsp Ketchup (15g) (15 ml)
- 1 Tbsp Yellow Mustard (15g) (15 ml)
📦Other(2)
- 2 Tbsps Light Mayo (30g) (30 ml)
- 2 Tbsps Minced Pickles (25g) (30 ml)
👨🍳 Instructions
- 1
Add some ground beef to a pan and don't touch it until it forms a golden brown crust.
- 2
Season the meat with garlic salt, smoked paprika, onion powder, and add in diced white onions.
- 3
When it's almost done cooking, add in minced pickles, ketchup, mustard, light mayo, and cheddar cheese.
- 4
To make the dough, weigh out the self rising flour and Greek yogurt, then mix with your hands until smooth.
- 5
Knead the dough for a few minutes until smooth, cut into 10 equal pieces, and shape them into balls.
- 6
Roll out those balls until they're very thin and assemble the hot pockets.
- 7
Pinch the corners together to seal the hot pocket and cook them in a pan on low heat until golden brown.
- 8
Wrap them up, throw them in the freezer, and enjoy!
💡 Pro Tips
- ✓Let the ground beef sit undisturbed in the pan for 3-4 minutes over medium-high heat (375-400°F) before breaking it up, since this allows the Maillard reaction to develop a deep brown crust that a constantly stirred pan can never achieve.technique375-400°F, 3-4 minutes
- ✓Add the cheddar cheese off-heat or on the lowest setting once the meat is done, because cheese proteins (casein) break down and turn greasy above 150°F, ruining the creamy melt you want inside the pocket.timingbelow 150°F
- ✓Mix the self-rising flour and Greek yogurt in a 1:1 ratio by weight, as the yogurt's acidity reacts with the baking soda/powder in the flour to create extra lift and a tender, elastic dough without needing yeast or long proofing.ingredient1:1 ratio by weight
- ✓Roll each dough ball to about 1/8 inch thickness so the crust cooks through fully in the pan without burning the exterior, since thicker dough will leave a raw, gummy center by the time the outside browns.technique1/8 inch thickness
- ✓Cook the assembled hot pockets in a pan over low heat (around 300°F) for 3-4 minutes per side, giving the dough enough time to cook through via conduction before the exterior chars, since higher heat would burn the crust while the inside stays doughy.equipment300°F, 3-4 minutes per side