Pre-made burger patties. Not exactly the most glamorous option, when it comes to choosing protein for your dinner. Certainly not the option with the best reputation. But not all burgers are equal. While some can only be described as “discs that have bits of some animal in it”, others are made with a good quality beef. I don’t think having the latter on your plate, every once in a while, is in any way bad for you.
Of course you can do the expected thing and put one of those beef patties into a traditional bun. I, however, decided to try something different and wrap them in puff-pastry to make delicious hamburger pies.
Just a burger in puff-pastry would’ve been a bit boring though. So obviously I needed some more ingredients. I got some inspiration from the traditional boeuf bourguignon but the final result isn’t boeuf bourguignon in pastry. Mainly because I had to leave some ingredients out to make it all work, like the red wine. I didn’t think that would go very well with crispy pastry.
My significant other thought it tasted like champignons a la grecque but then warm. So it really isn’t that either.
In the end all I can say is that it’s a different but very tasty way of using beef burgers.
| Prep Time | 30 minutes |
| Cook Time | 40 minutes |
| Servings |
pies
|
- 5 beef burgers
- 10 squares puff pastry
- 10 slices bacon
- 190 gr pickled onions
- 250 gr mushrooms
- 1 can tomato paste
- 2 cloves garlic
- 1 tsp thyme
- 1 tsp Parsley
Ingredients
|
|
- Let the puff pastry defrost and preheat the oven to 180°C (350°F).
- Slice the mushrooms and cook them in a little bit of oil until reduced. Put them aside. Add some new oil to the pan and cook the pickled onions until they have a nice colour.
- Crush the garlic and add it, along with the parsley and thyme, to the tomato paste.
- Start layering all the ingredients on 5 of the puff pastry squares. Starting with the onions, tomato paste, mushrooms and hamburger. Add the bacon slices last, along with a bit of pepper.
- Put the remaining squares on top and close your parcels. Make sure to press the edges together securely. I use a fork for this, as it adds a nice look as well.
- Make a hole in the top of the pastry to let the steam escape.
- Put your pies into the oven for 40 minutes.
Bewaren
Leave a Reply