Crispy Big Mac Pockets (Without the Bun)

Crunchy, cheesy, beefy...and totally gluten-free.

I crave a crunch in my burger. Always have.
And while I’m all for a toasted bun, sometimes it’s just not crispy enough. Anyone else feel me?!

So I had to get to solving this one and….I figured it out:

Big Mac flavors.

Wrapped in rice paper.

Baked until shatter-level golden.

It’s like a cheeseburger met a spring roll and said, “Let’s be freinds.”

Oh, and did I mention they’re gluten-free?

ENJOY!!

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Crispy Big Mac Pockets Recipe

Ingredients (Serves 2)

• 4 rice paper sheets

• 2 eggs

• 1 cup sautéed ground beef

• ½ cup shredded mozzarella

• ¼ cup diced onion

• ¼ cup diced pickles

• Sesame seeds

• Paprika

• Garlic powder

• Salt and pepper

Method

1. Make the filling. In a bowl, fold together your sautéed ground beef, mozzarella, diced onions, and pickles. Season generously with salt, pepper, paprika, and garlic powder.

2. Prep the wrappers. Crack the eggs into a shallow plate and whisk well. Dip two rice paper sheets (stacked) in warm water for a few seconds—just enough to soften.

3. Build your pockets. Lay the rice paper on a lightly oiled cutting board. Spoon some filling in the center and shape it into a triangle. Fold the sides over like you’re wrapping a crispy little envelope.

4. Finish & bake. Brush the tops with leftover egg wash and sprinkle with sesame seeds.

5. Bake at 400°F for 15–20 minutes, until golden brown and crispy.

6. Serve hot with your favorite burger sauce. Or go rogue and dip in ketchup and mayo like a child of the drive-thru era. No judgment.