Cheeseburger Flatbread Melts
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These cheeseburger flatbread melts are a fast, flavorful stovetop meal that brings together the best parts of sloppy joes, tacos, and classic cheeseburgers—all wrapped in a warm, golden flatbread. They’re made using the same easy method I’ve shared before for flatbread tacos: just flatten and cook canned biscuit dough in a skillet until puffed and lightly browned. I used Pillsbury Grands® biscuits for a larger, more substantial base, but smaller biscuits work just as well if you want a handheld version or are feeding younger eaters.
The filling is savory and satisfying—think seasoned ground beef, melty cheese, and all your favorite burger toppings tucked into a soft, chewy flatbread. I asked my family which they preferred: these melts or the flatbread tacos, and the vote was split! Some are loyal to the taco version, while others love the cheeseburger twist. Honestly, I think both are winners, and it’s fun to switch things up depending on what you’re craving. Whether you serve them for a quick weeknight dinner or a casual get-together, these flatbread melts are sure to be a hit.
Ingredients for Cheeseburger Flatbread Melts
- GROUND BEEF
- WATER
- APPLE CIDER VINEGAR
- BRY ONION SOUP MIX
- KETCHUP
- MUSTARD
- GARLIC
- PILLSBURY GRANDS BISCUITS
- CHEDDAR CHEESE
Instructions for Cheeseburger Flatbread Melts
Start by browning ground beef in a large skillet over medium heat. Once fully cooked, drain off any excess grease, then stir in water, vinegar, dry onion soup mix, ketchup, mustard, and minced garlic. Let the mixture simmer gently over low heat, allowing the flavors to meld while you prepare the flatbreads.
To make the flatbreads, take each canned biscuit and roll it out into a 6-inch circle. Heat a nonstick skillet over medium heat and cook each biscuit round for 30–60 seconds per side, until golden and puffed. No oil is needed—really! Cooking them dry gives a soft, chewy texture and keeps things lighter. If you prefer a crispier exterior, feel free to add a touch of oil, but it’s totally optional.
Once everything is ready, spoon the savory beef mixture onto each flatbread and sprinkle with shredded cheese. Serve warm and enjoy! This recipe makes 8 hearty flatbread melts, perfect for a quick dinner or casual get-together.
Frequently Asked Questions
Can I use a different type of biscuit dough?
Yes! While Pillsbury Grands® give you larger flatbreads, you can use smaller canned biscuits for mini melts or kid-friendly portions. Just adjust the rolling size and cook time slightly.
Do I need to use oil when cooking the flatbreads?
No oil is necessary—just a dry nonstick skillet works great and keeps the flatbreads soft and golden. If you prefer a crispier texture, you can add a light brush of oil before cooking.
Can I make the flatbreads ahead of time?
Yes, you can cook the flatbreads in advance and store them in an airtight container at room temperature for up to a day. Reheat briefly in a skillet or microwave before serving.
What toppings go well with these melts?
These are super customizable! Try adding other kinds of cheeseburger fixins like shredded lettuce, diced tomato, pickles, sautéed onions, or even a drizzle of burger sauce for extra flavor.
Can I use ground turkey instead of beef?
Absolutely. Ground turkey or chicken all work well—just adjust seasoning to taste and cook thoroughly.
Can I freeze leftovers?
The beef mixture can be frozen for up to 2 months in a sealed container. Flatbreads are best fresh, but you can freeze them with parchment between layers and reheat as needed.
FOR MORE RECIPES LIKE THIS, TRY:
Cheeseburger Flatbread Melts
Real Mom Kitchen
Equipment
Ingredients
- 1 lb ground beef
- ½ cup water
- 1 Tbsp apple cider vinegar
- 1 pkg dry onion soup mix
- ½ cup ketchup
- 2 Tbsp mustard
- 2 garlic cloves minced
- 16 oz can Pillsbury Grands Biscuits
- 1 cup shredded cheddar cheese
Instructions
- In a skillet, brown ground beef and drain off any grease. Add the water, vinegar, onion soup mix, ketchup, mustard and garlic. Stir to combine and simmer over low heat.
- Meanwhile, roll out each biscuit into a 6-in. circle. In a small nonstick skillet over medium heat, cook each biscuit for 30-60 seconds on each side or until golden brown. Yes that is right, DO NOT put any oil in the pan. Now you could always do oil if you’d like more of a crispness to the outside, but it isn’t necessary and it is healthier if you cook them with no oil.
- Top the flatbreads with some of the beef mixture and shredded cheese. Makes 8 large flatbreads.
Nutrition
This photo is from when this post was first published in July 2011.
