Cheeseburger Flatbreads with Pickle Sauce and Fresh Toppings

Get ready for a flavor-packed twist on two classics: cheeseburgers and pizza! These Cheeseburger Flatbreads combine seasoned seared ground beef, melty cheddar cheese and a tangy pickle sauce on crispy flatbreads. Topped with fresh lettuce, tomato and dill pickle slices, every bite is a delicious mashup that comes together in under 30 minutes.

The secret to the irresistible sauce? A splash of pickle juice mixed with mayo, ketchup and mustard for a creamy, tangy kick. Broiling the flatbreads gives them a perfect crunch while melting the cheese to bubbly perfection. Whether you’re looking for a quick weeknight dinner or a fun twist on burger night, these flatbreads are sure to satisfy.

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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

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) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Olive OilView 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 (use 1 tsp for 4 servings). 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 (use two sheets for 4 servings). 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. (For 4, toast on top and middle racks, swapping rack positions halfway through.)
3. Meanwhile, heat a drizzle of oil in a large 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.
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. (For 4 servings, bake on top and middle racks, swapping rack positions halfway through.)
5. To the bowl with reserved pickle juice, whisk in mayonnaise, ketchup and mustard until smooth.
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 immediately.

Recipe Tips

FAQ

Can I use a different type of cheese?

Yes, you can substitute cheddar with mozzarella, Monterey Jack or a cheese blend. The cooking time may vary slightly depending on the cheese.

Can I make these flatbreads ahead of time?

These are best enjoyed fresh. However, you can prepare the beef and sauce in advance, then assemble and broil when ready to serve.

What if I don't have a broiler?

You can bake the flatbreads in a preheated 450°F oven. Toast the flatbreads for 5-7 minutes, then add toppings and bake until cheese melts, about 5 more minutes.