Cheesy Beef Pockets with Big Mac Sauce

This Cheesy Beef Pocket is a high-protein twist on the classic burger that’s perfect for weeknight dinners or game-day snacking. It delivers all that seasoned beef, melted cheese and tangy Big Mac sauce flavour in a crispy golden pocket.

Serves 2

Prep Time 15

Cook Time 20 minutes

Looking for more Big Mac inspired meals? Try my Big Mac Inspired Crispy Pita or my Big Mac Smash Tacos

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Helpful Tips

Storage

Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat in the oven or air fryer at 180°C for 8–10 minutes to re-crisp the outside — a microwave will leave it soggy.
Not recommended for freezing once assembled, as the tortilla texture suffers on thawing.

Substitutions

Beef mince: swap for chicken or turkey mince — reduce cook time slightly and check it still reaches 71°C internally.
Tortillas: use a gluten-free wrap if needed; check it’s pliable enough to fold without cracking.
Cheese: any melting cheese works — Colby, tasty or a burger-style cheese slice are all good options.
American mustard: swap for Dijon if that’s what’s on hand, though the flavour will be sharper.

Serving Suggestions

Serve straight from the oven with the Big Mac sauce on the side for dipping, plus a pile of shredded lettuce for crunch.

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Ingredients Directions

Serving Scaler

Serves 2 1x 2x 3x

Ingredients

For the filling:

2 large flour tortillas (approx. 25–30cm)
500g lean beef mince
1 small brown onion, finely chopped
2 tsp garlic powder
1 tsp onion powder
1 tsp smoked paprika
Salt and pepper, to taste
2 tbsp pickles, finely chopped
100g cheese, shredded

To finish:

1 egg, whisked
1 tbsp sesame seeds
Shredded iceberg lettuce, to serve

For the Big Mac Special Sauce:

2½ tbsp mayonnaise
1 tbsp tomato sauce
1 tbsp pickles, finely chopped
1 tbsp pickle juice
1 tsp American mustard
Pinch onion powder
Pinch paprika
2 tbsp water

Directions

To make the Big Mac Special Sauce, whisk together the mayonnaise, tomato sauce, pickles, pickle juice, mustard, onion powder and paprika with the water until smooth. Add more water to reach your desired consistency. Cover and refrigerate until serving.
Preheat the oven to 200°C fan-forced and line a tray with baking paper.
Combine the beef mince, onion, garlic powder, onion powder, paprika, salt and pepper in a bowl. Mix well until evenly combined.
Lightly dip each tortilla in a bowl of water so it’s damp enough to help it fold and seal.
Divide the meat mixture between the tortillas, pressing it into a thin, even layer across one half and leaving a border around the edge. Spreading it out flat rather than piling it up helps the filling cook through evenly.
Scatter the cheese over the meat and extra pickles if you like.
Fold the tortilla over the filling and press the edges firmly with a fork to seal all the way around. Keep the parcel flat and avoid overstuffing so heat can reach the centre.
Prick a few steam vents in the top of each parcel with a fork.
Brush the tops with the whisked egg and sprinkle with sesame seeds.
Bake for 20 minutes, or until deep golden and crisp. Check the internal temperature with a meat thermometer inserted into the centre of the filling — it should read 71°C. If it hasn’t reached this, return to the oven in 3–5 minute increments and check again.
Rest for 2–3 minutes, then slice each beef parcel in half.
Serve with the Big Mac sauce for dipping and shredded lettuce on the side.

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Nutritional Information

( per serving, based on 2 )

Nutrient	Amount
Calories	880 kcal
Protein	55 g
Carbohydrates	48 g
Fat	52 g
Fibre	79 g

Nutritional information is approximate and provided as a general reference only. Actual values may vary. This is not a substitute for professional dietary advice.