Cheeseburger Flatbreads

🥘 Ingredients

• aspargus
  12 oz
• bay lettuce
  2 unit
• black pepper
• chedar cheese
  2 c
• cooking oil
  1 tsp
• dijon mustard
  4 tsp
• flatbreads
  4 unit
• ground beef
  20 oz
• ketchup
  2 unit
• mayonnaise
  1/2 c
• olive oil
  1 tsp
• salt
• sliced dill pickle
  2 unit
• tomato
  2 unit

🍳 Cookware

• small bowl
• baking sheet
• large pan

1. 

   1

   Adjust rack to top position **(top and middle positions for 4 servings)** and heat broiler to high. Wash and dry all produce, including aspargus . Drain sliced dill pickle , 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 . Halve lengthwise, then roughly chop crosswise to create shreds. Dice tomato into 1/4-inch pieces.

   aspargus: 12 oz, sliced dill pickle: 2 unit, bay lettuce: 2 unit, tomato: 2 unit
2. 

   2

   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 , 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.)

   flatbreads: 4 unit, olive oil: 1 tsp, salt, black pepper
3. 

   3

   Meanwhile, heat a drizzle of cooking oil in a large pan , preferably nonstick, over medium-high heat. Add ground beef 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.

   cooking oil: 1 tsp, ground beef: 20 oz
4. 

   4

   Once flatbreads are toasted, remove sheet from oven. Carefully flip flatbreads so dimpled sides face up; evenly divide chedar cheese 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.)

   chedar cheese: 2 c
5. 

   5

   To the bowl with the reserved pickle juice, add mayonnaise , ketchup , and dijon mustard . Whisk until smooth.

   mayonnaise: 1/2 c, ketchup: 2 unit, dijon mustard: 4 tsp
6. 

   6

   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.