Pocket Burger Recipe

Name: Pocket Burger
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: The dough, burgers and fixings; 1 recipe pizza dough. Make your own, buy it frozen, get if from a pizzaria. I used my easy no knead dough here is the link http://www.food52.com/recipes...pizzawithnoknead_crust; 1 1/2 pounds ground sirloin- 90%; 1 medium size onion (I used vidalia)chopped; 10 ounces mushrooms (I used button) sliced; olive oil to coat pan; salt and pepper to taste; Putting it all together; Pizza dough; 1/4 cup Mayonaise; 1 tablespoon sriracha; cooked onions and mushroom; 4 slices swiss cheese (or whatever type of cheese you like); olive oil to brush on dough before and after baking; sea salt

Servings: persons

The dough, burgers and fixings
1 recipe pizza dough. Make your own, buy it frozen, get if from a pizzaria. I used my easy no knead dough here is the link http://www.food52.com/recipes...pizzawithnoknead_crust
1 1/2 pounds ground sirloin- 90%
1 medium size onion (I used vidalia)chopped
10 ounces mushrooms (I used button) sliced
olive oil to coat pan
salt and pepper to taste
Putting it all together
Pizza dough
1/4 cup Mayonaise
1 tablespoon sriracha
cooked onions and mushroom
4 slices swiss cheese (or whatever type of cheese you like)
olive oil to brush on dough before and after baking
sea salt

1
If you are making homemade dough you can cook and prep the ingredients while the dough is rising. Coat pan with olive oil, add the chopped onion and cook until onion is caramelized. Remove onions from pan, add a little more olive oil and fry the sliced mushrooms until they are soft. Remove from pan and set both the onions and mushrooms aside.
2
Make the hamburger patties, they should be 4 inches round and 2 inches thick. Salt and pepper both sides. Cook the burgers in the same pan you cooked the onions and mushrooms in. Get the pan good and hot and sear the burgers on both sides. The inside of the burger will be raw. Set the burgers aside. All the components should be room temperature when you put the sandwiches together.
3
Pre-heat oven to 425 degrees Mix the mayo and sriracha. On a floured surface roll your dough into a thin round, using a 6 inch cutter (I used a saucer and cut around it) cut out enough rounds for 4 sandwiches 2 rounds per sandwich (8 rounds total) place 4 rounds on parchment lined baking sheet, place a burger in the middle of each, spread a tablespoon of sriracha mayo on top of each burger spread it all over the top of the burger, add a heaping tablespoon each of onions and mushrooms on top of each burger and top with cheese.
4
Top each with another dough round and press edges together, rolling and pressing to make sure you have a strong seal. Brush each with olive oil and bake for 25 minutes or until golden brown, Remove from oven, brush with olive oil and sprinkle with sea salt. Let rest for 10-15 minutes. The burgers should be med/med rare.

144

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: The dough, burgers and fixings, 1 recipe pizza dough. Make your own, buy it frozen, get if from a pizzaria. I used my easy no knead dough here is the link http://www.food52.com/recipes...pizzawithnoknead_crust, 1 1/2 pounds ground sirloin- 90%, 1 medium size onion (I used vidalia)chopped, and more.

Yes, Pocket Burger falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pocket Burger

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