Cheeseburger Flatbreads
A fun and delicious twist on the classic cheeseburger, combining rich flavors with crispy flatbreads, perfect for casual dinners or gatherings.
Ingredients
Flatbread Preparation
- 2 pieces stone-fired flatbreads
- 1/4 cup unsalted butter, melted For brushing the flatbreads
- 3 tablespoons sesame seeds For sprinkling on top
Filling Ingredients
- 1 lb ground beef
- 6 slices American cheese For mixing with the beef
- 2 pieces Roma tomatoes, sliced 1/2-inch thick
- 2 pieces pickles, thinly sliced
- 1 lb whole milk mozzarella cheese, freshly grated For topping
- Ketchup and mustard, for drizzling For flavoring
- Garlic aioli and baby arugula, for garnish For serving
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Line two baking sheets with parchment paper.
- Brush the melted butter around the edges of the flatbreads and sprinkle sesame seeds on top.
- Place the flatbreads on the prepared baking sheets and bake them for 10 minutes.
Cooking the Filling
- While the flatbreads bake, heat a skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spatula until browned.
- Season the beef with salt and pepper to taste, drain any excess grease, and stir in the American cheese slices until melted.
Assembling and Final Baking
- Remove the flatbreads from the oven and drizzle ketchup and mustard in a zigzag pattern.
- Top with grated mozzarella cheese, cooked ground beef, tomato slices, and pickle slices.
- Place the assembled flatbreads back in the oven and bake for an additional 12-15 minutes until cheese is melted and bubbly.
Serving
- Remove the flatbreads from the oven and garnish with garlic aioli and baby arugula before slicing.
- Slice and serve hot with sides of crispy potato fries and a fresh green salad.
Notes
For best taste, serve the flatbreads right out of the oven. Store any leftovers in an airtight container in the fridge for up to 3 days. You can reheat them in the oven to maintain their crispiness.