Cheeseburger Flatbreads with Asparagus and Tangy Pickle Sauce

Imagine the classic flavors of a cheeseburger combined with the crispy, melty goodness of a flatbread pizza. These cheeseburger flatbreads deliver all the savory satisfaction you crave, with seasoned ground beef, gooey cheddar, and a tangy pickle sauce that ties it all together. Fresh lettuce, tomato, and dill pickle slices add a bright, crunchy finish.

This recipe is perfect for a quick weeknight dinner, ready in under 30 minutes. The broiler toasts the flatbreads to a golden crisp, then melts the cheese to bubbly perfection. Serve them as a fun, handheld meal that everyone will love.

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Ingredients

1 unit Sliced Dill PickleView ingredient guideLike ingredientDislike ingredient

1 cup Cheddar CheeseView ingredient guideLike ingredientDislike ingredient

1 unit Baby LettuceView ingredient guideLike ingredientDislike ingredient

2 unit FlatbreadsView ingredient guideLike ingredientDislike ingredient

6 ounce AsparagusView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

1 unit KetchupView ingredient guideLike ingredientDislike ingredient

4 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and heat broiler to high. Wash and dry produce. Drain sliced pickle, reserving ½ tsp pickle juice in a small bowl (you’ll use it later). Trim and discard root end from lettuce. Halve lengthwise, then roughly chop crosswise to create shreds. Dice tomato into ¼-inch pieces.
2. Place flatbreads, dimpled sides down, on a baking sheet. Rub tops with a drizzle of olive oil; season with salt and pepper. Toast on top rack until golden brown and crisp, 3-5 minutes.
3. Meanwhile, heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add ground beef and season generously with salt and pepper. Cook, breaking up meat into pieces, until cooked through, 4-6 minutes. If there’s excess grease, carefully pour it off or blot with a paper towel. Turn off heat and set aside.
4. Once flatbreads are toasted, remove sheet from oven. Carefully flip flatbreads dimpled sides up; evenly divide cheddar between flatbreads. Top with beef. Return to top rack and bake until cheese melts and flatbread edges are golden brown, 5-6 minutes.
5. To the bowl with reserved pickle juice, whisk in mayonnaise, ketchup, and mustard.
6. Once flatbreads are done, drizzle with pickle sauce and cut into pieces. Divide flatbreads between plates. Top with as much lettuce, tomato, and sliced pickle as you like. Serve.

Recipe Tips

FAQ

Can I use a different type of cheese?

Yes, you can substitute cheddar with Monterey Jack, provolone, or a blend of your favorite melting cheeses.

How do I store leftovers?

Store leftover flatbreads in an airtight container in the refrigerator for up to 2 days. Reheat in a toaster oven or under the broiler to restore crispness.

Can I make this recipe vegetarian?

Absolutely! Substitute the ground beef with a plant-based meat alternative or sautéed mushrooms for a delicious vegetarian version.