High Protein Cheeseburger Pockets
Directions
- 1Fry the chopped onion until soft.
- 2Add the lean beef mince to the pan with the onions.
- 3Add salt and pepper to the beef mince and onions.
- 4Add paprika, garlic powder, oregano, ketchup, mustard, and Worcestershire sauce to the beef mixture.
- 5Cook down the beef mixture until well combined.
- 6Transfer the cooked beef mixture to a bowl.
- 7Mix self-raising flour and 0% fat Greek yogurt in a bowl.
- 8Continue mixing and kneading the dough in the bowl until it starts to form a ball.
- 9Transfer the dough to a well-floured surface and knead for a few minutes.
- 10Divide the dough into 6 equal portions.
- 11Roll each portion of dough into a ball.
- 12Roll out each dough ball with a well-floured rolling pin into a flat shape.
- 13Fill the rolled-out dough with a portion of the beef mince mixture.
- 14Add grated cheddar cheese and mozzarella cheese on top of the beef mixture.
- 15Pinch and reseal the dough to form a pocket, creating a 'burger boobie' shape.
- 16Repeat the filling and sealing process for all dough portions.
- 17Cook the pockets in a dry pan for a few minutes on each side until browned.
- 18Transfer the browned pockets to a baking tray.
- 19Bake the pockets in the oven at 180 degrees Celsius for about 15-20 minutes until fully cooked and the cheese is melted.
- 20Serve the cheeseburger pockets with a low-calorie burger sauce.
Ingredients
- 200 g Diced Onion
- 500 g Lean Beef Mince
- 2 tbsp Tomato Ketchup
- 2 tbsp French’s Classic Yellow Mustard
- 20 ml Worcester Sauce
- 0.5 tbsp Oregano
- 0.5 tbsp Smoked Paprika
- 0.5 tbsp Garlic Powder
- 215 g Self-Raising Flour
- 245 g Fage Total 0% Greek Yoghurt
- Salt
- Pepper
- 120 g Eatlean Grated Cheese
- 60 g Reduced Fat Mozzarella
Equipment
Frying panSpatulaMeasuring spoonsMixing bowlRolling pinKnifeBaking trayOven
Tips
- Knead the dough well, even if it looks dry at first, it will come together.
- Cook the pockets in an oven after pan-frying to ensure the edges are fully cooked and cheese is melted.