I watched Paula make a full-size version of these with her sons the other day, and I was very impressed. The burgers are no fuss extra lean ground beef, seasoned with salt, pepper, ketchup, mustard. I got 9 mini burgers out of 16 oz. of ground beef.
After the burgers are fully cooked (I browned them in a skillet and then baked them through), just top them with a piece of cheese, wrap them up in thawed frozen puff pastry, and bake them again. Couldn't be easier.
The only thing easier than making them is... well... eating them. Enjoy!
Here's your recipe:
Paula Deen's Mini Burgers in Puff Pastry
9 comments:
Again, the tags are everything. Awkward meat.
Hehe awkward meat - you are too funny!
Ooh. I've got puff pastry in the freezer right now, dying for a purpose.
Was laughing with Dad and Josh when I saw the tag B.E.E.R. Stuff-that's great!!!
I'm now making burgers because of this post... and a little persuading from Diners Drive-in's and dive's.
Made these the other day, and only one of them turned out the nice little purse yours look like. How, pray tell, did you get them to look so good and not come open during cooking?
Let's see... I was a bit brief in my explanation of the thing. Some of the pastries (the ones that have the "x" pattern) I actually pulled together and crimped like wontons. The others I was less particular about and just kinda pulled and stretched them over themselves. Then each of them got an egg wash for browning. That might have helped too.
I'm sorry yours didn't turn out. Were they still tasty?
Oh, amazingly tasty. I did everything just as you said, so I'm suspecting it was a size issue or the puff pastry not being thawed well enough.
this looks amazing. that is all.
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