---
title: Cheeseburger Flatbreads
servings: 4
source:
  name: HelloFresh
  url: "https://www.hellofresh.com/recipes/cheeseburger-flatbreads-69a9e00ca3d58664123bfecc"
prep time: 10 minutes
cook time: 15 minutes
time required: 25 minutes
difficulty: medium
allergens:
  - Milk
  - Sesame
  - Wheat
  - Eggs
  - Soy
tags: []
rating: 4.5
rating_count: 7
source_chef: Recipe Development Team
review_highlights: []
nutrition:
  calories: 1100
  protein: 50
  fat: 72
  saturated fat: 24
  carbohydrates: 66
  sugar: 12
  fiber: 7
  cholesterol: 180
  sodium: 1850
  trans fat: 2
  potassium: 670
  calcium: 600
  iron: 8
image: "https://images.recipes.furrysalamander.com/American%20Recipes/cheeseburger-flatbreads.avif"
---
Adjust rack to top position **(top and middle positions for 4 servings)** and heat broiler to high. Wash and dry all produce, including @aspargus{12%ounce}. Drain @sliced dill pickle{2%unit}, reserving 1/2 tsp pickle juice (1 tsp for 4) in a #small bowl{} (you'll use it in Step 5). Trim and discard root end from @bay lettuce{2%unit}. Halve lengthwise, then roughly chop crosswise to create shreds. Dice @tomato{2%unit} into 1/4-inch pieces.

Place @flatbreads{4%unit}, dimpled sides down, on a #baking sheet{} (divide between two sheets for 4 servings). Rub tops with a drizzle of @olive oil{1%teaspoon}; season with @salt{}, @black pepper{}. **TIP: Line baking sheet with foil first for easy cleanup!**
Toast on top rack until golden and crisp, ~{5%minutes}. (For 4, toast on top and middle racks, swapping rack positions halfway through.)

Meanwhile, heat a drizzle of @cooking oil{1%teaspoon} in a #large pan{}, preferably nonstick, over medium-high heat. Add @ground beef{20%ounce} and season with salt and pepper. Cook, breaking up meat into pieces, until cooked through, ~{6%minutes}. **TIP: If there’s excess grease in your pan, carefully pour it off or blot it with a paper towel.**
Turn off heat and set aside.

Once flatbreads are toasted, remove sheet from oven. Carefully flip flatbreads so dimpled sides face up; evenly divide @chedar cheese{2%cup} between flatbreads. Top with beef.
Return to the top rack and bake until cheese melts and edges are golden, ~{6%minutes}. (For 4 servings, bake on top and middle racks, swapping halfway through.)

To the bowl with the reserved pickle juice, add @mayonnaise{8%tablespoon}, @ketchup{2%unit}, and @dijon mustard{4%teaspoon}. Whisk until smooth.

When 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.