Easy Cheeseburger Cups
These Easy Cheeseburger Crescent Cups are a huge family favorite! Handheld and perfect for an appetizer or a meal. A fun and flavorful play on the classic burger recipe!
HANDHELD MINI CHEESEBURGER CUPS
Cheeseburgers are a staple meal in my house. We probably make them at least 3 or 4 times a month. With these Easy Cheeseburger Crescent Cups you don’t need to fuss with forming patties or firing up the grill. These are a fun take on a classic cheeseburger recipe with all the flavors stuffed inside crescent dough and baked until golden. The perfect appetizer or meal for any night of the week! Kids and adults alike absolutely rave over these. If you are looking for a way to switch up your cheeseburger routine then you have to make this Easy Cheeseburger Crescent Cup recipe!
FREQUENTLY ASKED QUESTIONS
No. If you can’t find them you can use the regular triangle-shaped crescent rolls. You will just need to stretch them out to get them to fold around the filling.
Absolutely! You can substitute the chopped pickles with either dill relish or sweet relish depending on your preference.
You can use your favorite onion or even a shallot. Or just leave it out altogether.
My family tends to like either cheddar or American. But this is a recipe where you can tailor the cheese to each person in your family if you want! Provolone, gouda, pepper jack, etc. all make great cheese choices.
These can be stored in an airtight container in the refrigerator for up to 3-4 days. They can also be frozen. Place fully cooked cheeseburger cups in a freezer safe bag or container and they will keep frozen for up to 6 months. Let defrost in the refrigerator and reheat in the microwave or the lowest setting in your oven.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- ground beef
- red onion
- dill pickles
- garlic powder
- onion powder
- ketchup
- light brown sugar
- worchestershire sauce
- crescent roll dough sheet
- cheddar or american cheese
- unsalted butter
- sesame seeds
HOW TO MAKE EASY CHEESEBURGER CRESCENT CUPS
Preheat the oven to 375°F. Spray 8 sections of a muffin tin with cooking spray, set aside. In a large skillet over medium-high heat, add the ground beef and onions. Brown the ground beef, breaking it up into crumbles until cooked through and there is no pink left, stirring occasionally. Drain off any excess oil.
Add the pickles, garlic powder, onion powder, ketchup, brown sugar, and Worcestershire sauce to the pan.
Stir it in to combine. Take off the heat.
Roll out the dough on a clean work surface and cut it into 8 even sections. Press the dough into the greased muffin tin sections, making sure the corners overlap slightly.
Divide the meat filling among the cups. You may need to press the filling down into the cups to get it all to fit.
Top evenly with the cheese.
Fold the corners over the filling to form a little package.
Brush the tops with the melted butter and sprinkle with sesame seeds.
Bake for 15 minutes until golden brown.
Immediately take them out of the muffin tin and serve with ketchup or your favorite dipping sauce.
CRAVING MORE RECIPES?
- Cheeseburger Bubble Up
- Crescent Taco Cups
- Sloppy Joe Cups
- Cheeseburger Macaroni Casserole
- Chicken Parmesan Cups
- Philly Cheesesteak Cups
- Mini Chicken Pot Pies
- Beef Stroganoff Cups
- Refrigerator Pickles
Cheeseburger Cups
Ingredients
- ½ pound lean ground beef
- ½ cup diced red onion
- ½ cup diced dill pickles
- ½ tsp garlic powder
- ½ tsp onion powder
- 1 Tbsp ketchup plus more for dipping
- 1 tsp light brown sugar packed
- 1 tsp Worcestershire sauce
- 1 crescent roll dough sheet
- 4 slices cheddar cheese or American cheese
- 1 Tbsp unsalted butter melted
- 1 tsp sesame seeds
Instructions
- Preheat the oven to 375°F. Spray 8 sections of a muffin tin with cooking spray, set aside.
- In a large skillet over medium-high heat, add the ground beef and onions. Brown the ground beef, breaking it up into crumbles until cooked through and there is no pink left, stirring occasionally. Drain off any excess oil.
- Add the pickles, garlic powder, onion powder, ketchup, brown sugar, and Worcestershire sauce to the pan.
- Stir it in to combine. Take off the heat.
- Roll out the dough on a clean work surface and cut it into 8 even sections. Press the dough into the greased muffin tin sections, making sure the corners overlap slightly.
- Divide the meat filling among the cups. You may need to press it down in each cup to get all the filling to fit.
- Top evenly with the cheese.
- Fold the corners over the filling to form a little package.
- Brush the tops with the melted butter and sprinkle with sesame seeds.
- Bake for 15 minutes until golden brown.
- Immediately take them out of the muffin tin and serve with ketchup or your favorite dipping sauce.
Notes
- You can use the regular triangle-shaped crescent rolls for this. You will just need to stretch them out to get them to fold around the filling.
- These can be frozen, see my tips above.
- You can use relish in place of the chopped pickles.
- You can use your favorite cheese for this recipe.
- The additional onion powder is optional in this recipe if you feel the diced onion is enough. Or you can leave out the diced onion and just use onion powder.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
I love so many of your recipes.
Thanks so very much Sandra! Happy to have you here!