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.