Hamburger Hot Pockets

Flaky puff pastry stuffed with a juicy cheeseburger filling, baked until golden brown, then topped with melted cheddar and served with a creamy burger dipping sauce.

Yield: 4 servings
Prep Time: 20 minutes
Cook Time: 30 minutes
Special Equipment: Baking sheet

Ingredients

• 9 oz ground beef

• 1 tbsp ketchup

• 1 tbsp mustard

• 1 tsp Worcestershire sauce

• 1 small onion, diced

• 1 medium dill pickle, diced

• Salt and pepper, to taste

• Cheddar cheese, sliced or shredded

• 1 sheet ready made puff pastry

• 1 egg, beaten

• Sesame seeds

• Extra cheddar cheese, for topping

  Burger Sauce:

• ½ cup mayonnaise

• ⅓ cup ketchup

• ½ tbsp mustard

• ½ tsp Worcestershire sauce

• ½ tsp paprika, or to taste

• ¼ tsp sea salt or garlic salt

• Diced pickles, to taste

Directions

1. Preheat the oven to 392°F (200°C).

2. Brown the ground beef in a skillet over medium heat. Add the onion and cook until softened. Stir in the ketchup, mustard, Worcestershire sauce, diced pickle, salt, and pepper. Remove from the heat and let cool slightly.

3. Cut the puff pastry into equal rectangles. Spoon the cheeseburger filling onto one half of each piece and top with cheddar cheese.

4. Fold the pastry over the filling and seal the edges with a fork. Brush the tops with beaten egg and sprinkle with sesame seeds.

5. Bake for 20 to 25 minutes, or until the pastry is puffed and golden brown. During the last few minutes of baking, sprinkle extra cheddar cheese on top and return to the oven until melted.

6. Mix together the mayonnaise, ketchup, mustard, Worcestershire sauce, paprika, sea salt, and diced pickles to make the burger sauce.

7. Serve the hot pockets warm with the burger sauce for dipping.