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Two golden baked cheeseburger hot pockets made with puff pastry, topped with sesame seeds, on a black plate

Cheeseburger Hot Pockets

These easy homemade cheeseburger hot pockets are completely customizable, and better than anything you can buy at the store. Made with puff pastry and all your favorite burger toppings.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 2 large hot pockets
Course: Lunch, Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Cheeseburger Hot Pockets
  • 1 package puff pastry 2 sheets
  • 1/2 lb 85/15 ground beef
  • 1/4 sweet onion, finely diced
  • 1 tbsp ketchup
  • 1 tbsp yellow mustard
  • 1 tbsp Worcestershire sauce
  • 2 tsp your favorite burger seasoning or salt, pepper, and garlic
  • 4 slices cheddar cheese 2 per hot pocket
  • 1 egg, beaten for egg wash
  • sesame seeds for topping

Equipment

  • Skillet
  • Baking Sheet
  • Parchment Paper
  • Pastry Brush
  • Pizza Cutter or Sharp Knife

Method
 

Make the Filling
  1. Add the ground beef and diced sweet onion to a skillet over medium-high heat. Cook until the beef is browned and the onions are softened, then drain any excess grease.
  2. Add the ketchup, mustard, Worcestershire sauce, and burger seasoning. Mix everything together and cook another 1 to 2 minutes. Remove from the heat and let the mixture cool slightly.
Build the Hot Pockets
  1. Place a sheet of puff pastry on a parchment-lined baking sheet. Divide the beef mixture between two spots on opposite sides of the pastry, leaving space open between them and around the edges.
  2. Place 2 slices of cheddar cheese over each portion of beef.
  3. Brush egg wash on the pastry around each beef and cheese portion, then lay the second sheet of puff pastry over the entire top.
  4. Press firmly around each pocket to seal the edges. Use a pizza cutter or sharp knife to trim away the excess pastry and separate the two hot pockets.
Finish and Bake
  1. Brush the tops with egg wash and sprinkle with sesame seeds. Cut 3 small slits in the top of each hot pocket so steam can escape.
  2. Bake in a 400°F oven, or on a grill running at 400°F, until the pastry is puffed, crispy, and golden brown, about 20 to 25 minutes. Go by color over the clock.
  3. Let the hot pockets rest a few minutes, then slice in and serve hot with your favorite dipping sauce.

Notes

The Slits: Don't skip them. They vent steam so the seal holds and the pastry bakes crisp instead of gummy.
Cool the Filling: Hot filling melts the butter in the pastry and costs you the flake.
Freezing: Assemble without egg wash, freeze on the tray, then bag. Bake from frozen with egg wash and sesame seeds added, going by golden brown color.
Nutrition: Values shown are estimates.

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