Cheeseburger Flatbreads
with Asparagus plus Pickle Sauce, Lettuce & Tomato
- Milk
- Sesame
- Wheat
- Eggs
- Soy
- May contain traces of allergens
Cheeseburger + pizza = yum! Seasoned seared ground beef and melty cheddar top crispy flatbreads along with a tangy pickle sauce (made with real pickle juice!), fresh lettuce and tomato, and dill pickle slices. The broiler crisps the bread, then melts the cheese to bubbly perfection. And guess what? It’s ready in under 30 minutes!
Ingredients
1 unit
Sliced Dill Pickle
1 cup
Cheddar Cheese
(Contains: Milk)
1 unit
Baby Lettuce
2 unit
Flatbreads
(Contains: Sesame, Wheat May be present: Soy)
6 ounce
Asparagus
10 ounce
Ground Beef
1 unit
Ketchup
4 tablespoon
Mayonnaise
(Contains: Eggs)
1 unit
Tomato
2 teaspoon
Dijon Mustard
Not included in your delivery
1 teaspoon (tsp)
Olive Oil
1 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Adjust rack to top position (top and middle positions for 4 servings) and heat broiler to high. Wash and dry produce.
Drain sliced pickle, reserving ½ tsp pickle juice (1 tsp for 4) in a small bowl (you’ll use it in Step 5). Trim and discard root end from lettuce. Halve lengthwise, then roughly chop crosswise to create shreds. Dice tomato into ¼-inch pieces.
Place flatbreads, dimpled sides down, on a baking sheet (divide between two sheets for 4 servings). Rub tops with a drizzle of olive oil; season with salt and pepper. TIP: Line baking sheet with foil first for easy cleanup!
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.)
Meanwhile, heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add beef* and season generously with salt and pepper. Cook, breaking up meat into pieces. until cooked through, 4-6 minutes. TIP: If there’s excess grease in your pan, carefully pour it off or blot with a paper towel.
Turn off heat and set aside until ready to use.
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.)
To bowl with reserved pickle juice, whisk in mayonnaise, ketchup, and mustard.
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.
