High Protein Cheeseburger Pockets

Name: High Protein Cheeseburger Pockets
Total time: 20 min
Yield: 6 servings
Cuisine: American
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

20m

Serves 6

tiktok.com

High Protein Cheeseburger Pockets

tiktok.com

20m

Serves 6

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.

High Protein Cheeseburger Pockets

20m

Serves 6

tiktok.com

High Protein Cheeseburger Pockets

tiktok.com

20m

Serves 6

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.