Instructions
In a skillet over medium heat, cook the bacon until crisp. Remove from pan and place on a paper towel-lined plate to cool. (Do not clean the pan.)
In the pan, add the ground beef, onion, seasoned salt, hamburger seasoning, salt and pepper. Break up the meat and add all the condiments. Cook meat over medium heat until no longer pink. Drain the fat and remove from the heat.
Shred the cooked bacon and add it back to the pan. Set aside while spreading cookie dough.
Remove the cookies from the can and place them on a clean work surface. Using a rolling pin, flatten each cookie to a thickness of 1/8 inch.
Spread the ground meat mixture evenly over the flattened cookies, leaving space around the edge of the circle. Cover each one with 1/4 cup of grated cheese and a spoonful of pickles (if added).
To fold the hamburger biscuits, wet your finger with water and rub it around the edge of each biscuit. Fold each one into a half-moon shape, sealing them.
Using a fork, press the edges to join the seal.
Spray your fryer basket with non-stick cooking spray. Working in batches, place the pockets in the basket.
Spray the tops of the pockets with cooking spray.
Fry outdoors at 360°F for 5 minutes.
Carefully turn the bags over and fry them outdoors for another 4 minutes.
Using a pair of tongs, remove the burgers from the fryer and serve them hot. Garnish with ketchup and mustard.