Mini naan breads topped with juicy seasoned beef, tangy pickles, and melty cheese sauce—a playful twist on classic cheeseburgers.
# Ingredients:
→ Beef Topping
01 - 9 oz ground beef (80/20 blend)
02 - 1 small yellow onion, finely chopped
03 - 1 clove garlic, minced
04 - 1/2 teaspoon kosher salt
05 - 1/4 teaspoon freshly ground black pepper
06 - 1/2 teaspoon smoked paprika
07 - 1 teaspoon yellow mustard
→ Naan Bases
08 - 4 mini garlic naan breads (5 inches each)
→ Cheese Sauce
09 - 1/2 cup whole milk
10 - 1 tablespoon unsalted butter
11 - 1 tablespoon all-purpose flour
12 - 3 oz sharp cheddar cheese, grated
13 - 1.5 oz American cheese, chopped
14 - 1/4 teaspoon garlic powder
15 - Salt and pepper to taste
→ Topping and Garnish
16 - 1.5 oz dill pickles, thinly sliced
17 - 2 tablespoons ketchup (optional)
18 - 1 tablespoon sesame seeds (optional)
19 - 2 tablespoons finely chopped scallions or chives
# Instructions:
01 - Preheat oven to 425°F. Place naan breads on a baking sheet lined with parchment paper.
02 - Heat a nonstick skillet over medium-high heat. Add ground beef and cook, breaking it up, for 2 minutes. Add onion and cook until beef is browned and onions are soft, about 4 to 5 minutes. Drain excess fat if needed.
03 - Add minced garlic, salt, pepper, smoked paprika, and mustard. Stir well and cook for 1 additional minute. Remove from heat.
04 - Melt butter in a small saucepan over medium heat. Whisk in flour and cook for 1 minute. Gradually whisk in milk until smooth, then cook until slightly thickened, about 2 to 3 minutes. Add cheddar and American cheese with garlic powder. Stir until melted and smooth. Season with salt and pepper to taste.
05 - Spread a thin layer of cheese sauce on each naan. Top with cooked beef mixture, additional cheese sauce, and pickle slices.
06 - Bake in the oven for 8 to 10 minutes, until the naan edges are crisp and toppings are bubbling.
07 - Remove from oven. Drizzle with ketchup if desired, sprinkle with sesame seeds and scallions or chives. Slice and serve warm.
