Cheeseburger Garlic Naan Pizzas (Print View)

Mini naan topped with seasoned beef, pickles, and melted cheese sauce for a fun fusion twist on a classic favorite.

# What You’ll Need:

→ 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, approximately 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

# Method:

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 with a spoon, for 2 minutes. Add chopped onion and cook until beef is browned and onions are softened, approximately 4-5 minutes. Drain excess fat if necessary.
03 - Add minced garlic, kosher salt, black pepper, smoked paprika, and yellow mustard to the beef. Stir thoroughly and cook for 1 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 2-3 minutes. Add grated cheddar and chopped American cheese along with garlic powder. Stir until completely melted and smooth. Season with salt and pepper to taste.
05 - Spread a thin layer of cheese sauce on each naan bread. Top with cooked beef mixture, additional cheese sauce, and sliced pickles.
06 - Bake in preheated oven for 8-10 minutes, until naan edges are crisp and toppings are bubbling.
07 - Remove from oven. Drizzle with ketchup if desired, sprinkle with sesame seeds and chopped scallions or chives. Slice and serve warm.

# Expert Advice:

01 -
  • They cook faster than actual burgers, which means satisfying cravings in 30 minutes flat instead of the usual dinner debate.
  • The combination of beef and melty cheese on crispy naan edges hits that comfort food sweet spot without feeling heavy or overdone.
  • They're perfect for feeding a group without anyone feeling like you're just serving the same old thing everyone's had a thousand times.
02 -
  • Don't skip draining the beef fat if there's excess liquid in the pan—it'll make your topping slide around instead of staying put on the naan.
  • The cheese sauce needs to cool just slightly before you spread it, or it'll seep into the naan and make the whole thing soggy instead of staying as a protective layer.
  • Thinly sliced pickles are crucial because thick chunks throw off the whole balance and can dominate every bite with pickle flavor.
03 -
  • Cook your beef until it's properly browned and not just cooked through—those crispy edges add real flavor that mushy beef can't match.
  • Keep your cheese sauce slightly thinner than you think it should be, because it'll thicken more as it cools and you don't want it to become gluey.
  • Slice your pickles paper-thin with a sharp knife so they distribute evenly and stay bright instead of becoming mushy textured.
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