Bacon Cheeseburger Flatbreads

🥘 Ingredients

• aluminum foil
• baby lettuce
  2 unit
• bacon
  8 oz
• black pepper
• cheddar 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
• paper towels
• salt
  1 tsp
• 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 produce. 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 baby lettuce . Halve lengthwise, then roughly chop crosswise to create shreds. Dice tomato into 1/4-inch pieces.

   sliced dill pickle: 2 unit, baby 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 and black pepper . TIP: Line baking sheet with aluminum foil first for easy cleanup! Toast on top rack until golden brown and crisp, ⏱️ 5 minutes (3-5 minutes). (For 4, toast on top and middle racks, swapping rack positions halfway through.)

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

   3

    Meanwhile, heat a drizzle of cooking oil in a large pan (preferably nonstick) over medium-high heat. Add ground beef and bacon and season generously with salt and pepper. Cook, breaking up meat into pieces, until cooked through, ⏱️ 6 minutes (4-6 minutes). TIP: If there's excess grease in your pan, carefully pour it off or blot with paper towels . Turn off heat and set aside until ready to use.

   cooking oil: 1 tsp, ground beef: 20 oz, bacon: 8 oz, paper towels
4. 

   4

    Once flatbreads are toasted, remove sheet from oven. Carefully flip flatbreads dimpled sides up; evenly divide cheddar cheese between flatbreads. Top with ground beef. Return to top rack and bake until cheese melts and flatbread edges are golden brown, ⏱️ 6 minutes (5-6 minutes). (For 4 servings, bake on top and middle racks, swapping rack positions halfway through.)

   cheddar cheese: 2 c
5. 

   5

    To the small bowl with reserved pickle juice, whisk in mayonnaise , ketchup , and dijon mustard .

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

   6

    Once flatbreads are done, drizzle with pickle sauce and cut into pieces. Divide flatbreads between plates. Top with as much baby lettuce, tomato, and sliced dill pickle as you like. Serve.