These high-protein cheeseburger pockets are perfect for your next meal prep day. Make them ahead and store in the freezer to reheat and take on the go as a healthy lunch or dinner. Each pocket is packed with 30 grams of protein to keep you feeling full throughout the day. This recipe was inspired by the viral recipe from Panacea Palm.
Related: These High Protein Breakfast Cookies Are The Perfectly Balanced Morning Treat
ingredients
Dough:
Filling:
Burger sauce:
directions
In a large bowl, mix 1 cup Greek yogurt and 1¾ cups self-rising flour until a shaggy dough forms. Transfer to a floured surface and knead for 1 minute, or until it comes together into a semi-stiff ball. Divide the mixture into 8 portions and roll each piece into a uniform ball. Cover with a damp cloth and let rest while you make the filling.
Heat a large non-stick skillet on medium-high. Add 1 tablespoon of olive oil and 450 grams of lean ground beef, breaking it up into large chunks as you add it to the pan. Let cook on medium-high until golden brown, about 5-7 minutes.
Use a wooden spoon or spatula to break up the browned beef into small pieces. To the pan, add diced yellow onion, sliced garlic, ground cumin, paprika and salt. Let cook on medium-low until the onions are soft, about 5-7 minutes. Once soft, mix in ¼ cup of Greek yogurt, ketchup, yellow mustard, and ½ cup of water. Cook until slightly thickened, taste and adjust seasoning. When you’re happy with the flavour, remove from the heat and set aside.
Transfer one dough ball to a floured surface and roll out into a 6 x 6-inch circle.
Fill with a heaping ¼ cup of the ground beef mixture and 1 tablespoon of grated cheddar cheese. Fold the edges of the circle towards the centre, sealing it shut with a bit of water. Set aside and repeat until all 8 pockets are formed.
Wipe out the non-stick skillet, add the remaining 1 tablespoon of olive oil and heat on low. Add cheeseburger pockets to the pan, seal-side down and cook on low until golden brown, about 10 minutes. Flip and repeat until the dough is golden brown on the surface and pale and puffy around the edges. You might need to work in batches, depending on the size of your skillet.
Remove from heat and let rest for 5 minutes. While you wait, make the burger sauce by combining Greek yogurt, ketchup, yellow mustard, diced pickles, pickle brine and maple syrup in a small bowl. Season with ¼ tsp salt and cracked black pepper. Taste and adjust seasoning.
Wrap in foil and store in the freezer for up to 3 months. To reheat, remove foil, wrap in a damp paper towel and microwave for 3 minutes. Or in the air fryer at 350°F for 10 minutes.
