Sealed Stuffed Burger Pockets with Molten Cheddar Step-by-step instructions

Before you start

Before you start, make sure you have a clean, floured surface for kneading and rolling the dough. Have all your ingredients measured and ready. The caramelized onions should be at room temperature, and the beef should be cold.

Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper. If you are using an instant-read thermometer, have it nearby to check the internal temperature of the beef.

Instructions

Dough and Filling

1. 1Make the dough
   In a small bowl, combine warm milk, sugar, and yeast. Let stand for 5 minutes until frothy. In a large bowl, whisk flour and salt. Add the yeast mixture, melted butter, and egg. Stir until a shaggy dough forms, then turn onto a floured surface and knead for 8-10 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm spot for 1 hour, or until doubled.
   Look for The dough should be soft, smooth, and spring back when poked.
   Tip If the dough is too sticky, add flour a tablespoon at a time.
2. 2Prepare the filling
   In a bowl, combine the ground beef with the burger seasoning. Mix gently until just combined. Divide the beef into 4 equal portions and shape each into a flat patty about 4 inches wide. Set aside. Have the caramelized onions, pickles, and cheddar slices ready.
   Look for The patties should be slightly larger than the dough rounds because they shrink.
   Tip Keep the beef cold until ready to assemble.

At the end of this phase, the dough should be smooth, elastic, and doubled in size. The filling should be well-mixed and the patties shaped, with the onions, pickles, and cheese ready to go.

The kitchen will smell of yeast and butter, and the dough should spring back when poked.

Assembly and Baking

3. 3Assemble the pockets
   Punch down the risen dough and divide into 4 equal pieces. On a floured surface, roll each piece into a round about 6 inches in diameter. Place one beef patty in the center of each round. Top with a quarter of the caramelized onions, pickle slices, and one slice of cheddar. Gather the dough edges over the filling and pinch tightly to seal, forming a smooth dome.
   Look for The seams should be completely sealed to prevent leaking.
   Tip Pinch the edges firmly and twist to ensure a tight seal.
4. 4Bake the pockets
   Place the sealed pockets seam-side down on a parchment-lined baking sheet. Brush the tops with a little beaten egg or milk if desired, then sprinkle with sesame seeds. Bake in a preheated oven at 350°F (180°C) for 22 minutes, until the buns are puffed, shiny, and deep golden brown. The internal temperature of the beef should reach at least 160°F (71°C).
   Look for The crust should be golden and the bottom should sound hollow when tapped.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip Use an instant-read thermometer inserted through the side to check the beef temperature.

The assembled pockets should be neat, with the dough evenly covering the filling and the seams sealed. As they bake, the pockets will puff up and turn a glossy golden brown. The aroma of baking bread and beef will fill the kitchen, and the sesame seeds will toast slightly.

Rest and Serve

5. 5Rest and serve
   Remove the pockets from the oven and let them rest on the baking sheet for 5 minutes. This allows the juices to redistribute and the cheese to set slightly. Serve warm, slicing each pocket open with a chef's knife to reveal the molten cheddar and juicy beef.
   Look for The cheese should be melted and the beef juicy, not dry.
   Tip For an extra golden finish, brush with melted butter after baking.

After resting, the pockets should be firm but slightly springy. When sliced open, the cheese should be molten and the beef juicy, with steam rising. The bun should be soft and fluffy, with a slight sheen from the baked egg wash.

Common mistakes

One common mistake is not sealing the dough properly, which causes the filling to leak out during baking. Make sure to pinch the edges firmly and twist to create a tight seal.

Another issue is overfilling the pockets, which can make them difficult to seal and cause them to burst. Stick to the recommended amounts. Also, be careful not to overwork the dough, which can make it tough; knead just until smooth and elastic.

How to tell it’s done

The pockets are done when the crust is deeply golden brown and the dough feels firm to the touch. To ensure the beef is fully cooked, insert an instant-read thermometer through the side of a pocket into the center of the beef patty; it should read at least 160°F (71°C).

The cheese should be fully melted and the juices should be bubbling slightly. Let the pockets rest for 5 minutes before serving to allow the filling to set and prevent burns.

• Ground meat: 160°F (71°C) in the thickest part
• Egg dishes: 160°F (71°C) in the thickest part