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Cheeseburger Flatbreads

Cheeseburger Flatbreads

These Cheeseburger Flatbreads combine seasoned ground beef, melted mozzarella and American cheese, pickles, tomatoes, and classic burger condiments on crispy flatbread. Quick to make and endlessly customizable for weeknight dinners or parties.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 520
Ingredients Method Notes

Ingredients
  

For the Flatbreads
  • 2 store-bought flatbreads Stonefire or similar brand
  • 1/4 cup unsalted butter melted
  • 3 tablespoons sesame seeds
For the Topping
  • 1 pound ground beef 80/20 blend preferred
  • Salt and pepper to taste
  • 6 slices American cheese
  • 2 Roma tomatoes sliced 1/2 inch thick
  • 2 pickles sliced thin
  • 1 pound whole milk mozzarella cheese freshly grated
  • Ketchup and mustard for drizzling
Optional Garnish
  • Garlic aioli optional
  • Baby arugula optional

Method
 

  1. Preheat your oven to 375°F. Line two baking sheets with parchment paper.
  2. Place the flatbreads on the prepared baking sheets. Brush the edges of each flatbread with melted butter, then sprinkle sesame seeds over the buttered edges.
  3. Par-bake the flatbreads for 10 minutes until lightly golden and slightly crisp. Remove from oven and set aside.
  4. While the flatbreads are baking, heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a wooden spoon, until browned all the way through, about 6 to 8 minutes. Season generously with salt and pepper.
  5. Drain the grease from the beef and return the pan to low heat. Tear the American cheese slices into smaller pieces and add them to the beef. Stir until the cheese is fully melted and incorporated.
  6. Remove the par-baked flatbreads from the oven. Drizzle ketchup and mustard in a zigzag pattern over the center of each flatbread, avoiding the edges.
  7. Sprinkle about half of the grated mozzarella over each flatbread. Then spoon the beef and cheese mixture on top, spreading it evenly but leaving a border around the edges.
  8. Layer the sliced tomatoes and pickles over the beef, then top with the remaining mozzarella cheese.
  9. Return the flatbreads to the oven and bake for 12 to 15 minutes, until the cheese is fully melted and bubbling and the edges are golden brown.
  10. Remove from the oven and let rest for 1 to 2 minutes. If desired, drizzle with garlic aioli and top with baby arugula. Slice into wedges and serve immediately.

Notes

Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a 350°F oven for 10 minutes to restore crispness.
Freezing: Freeze baked flatbreads wrapped individually in plastic wrap and foil for up to 2 months. Reheat from frozen in a 375°F oven for 20 minutes.
Pro Tip: Use freshly grated mozzarella for the best melt. Pre-shredded cheese contains anti-caking agents that prevent smooth melting.