Cheeseburger Puffs Recipes

CHEESEBURGER CREAM PUFFS

Steps:

• For the puffs: Preheat the oven to 400 degrees F. Line an 18-by-13-inch rimmed baking sheet with parchment paper.
• In a medium saucepan, bring the butter, salt and 1 cup water to a boil over medium-high heat. Decrease the heat to low. Add the flour and stir constantly until a sticky ball of dough forms, about 4 minutes.
• Transfer the mixture to the bowl of a stand mixer fitted with the paddle attachment and mix on medium-low speed until there is no longer any steam. Decrease the mixer speed to low and add 3 of the eggs, one at a time, mixing after each addition. The dough will be done once it clings to the paddle in "spokes" as it spins in the bowl. You may need to add another egg to get this consistency. Add the Gruyere and mix to combine.
• Dab a small amount of the dough under the parchment paper at the four corners and in the center of the prepared baking sheet to keep the parchment paper in place. Using a 3-ounce ice cream scoop, scoop out the dough onto the parchment, 2 inches apart. You will end up with 12 scoops. In a small bowl, whisk the remaining egg with a splash of water and a pinch of salt. Brush each cream puff with the egg wash and sprinkle with the sesame seeds. Bake for 20 minutes, then rotate the baking sheet 180 degrees. Lower the oven temperature to 375 degrees F and bake until deep golden brown, about 20 minutes. Transfer the cream puffs to a wire rack and allow to cool to room temperature.
• For the cheese mousse: Meanwhile, add the cream cheese to a bowl, and using a hand mixer, beat until soft, about 1 minute. Add the processed cheese, paprika, salt and white pepper and beat until fluffy and smooth. Mix in the heavy cream as needed until the mixture is velvety and smooth but not too loose. Transfer to a piping bag with a large star tip. Set aside.
• For the burger patties: Transfer the ground beef to a cutting board. Cut into 12 squares, then roll each square into a ball. Place onto a piece of wax paper. Fold the wax paper over, leaving room for the meat to spread out. Using a rolling pin, roll the patties until paper thin. Season with salt and black pepper.
• Heat a large nonstick skillet over medium-high heat. Add the butter and, once melted, cook the patties for 4 minutes on the first side. Flip and continue to cook for another minute or two. Remove to a plate. Add the onions to the same skillet and cook over medium heat, stirring occasionally, until golden brown and translucent, 15 to 20 minutes. Remove from the heat.
• To assemble: In a small bowl, mix the ketchup, mayo and sweet relish together. Set aside. Slice the puffs in half. Spread the special sauce on the bottom half of each puff, then top with a patty, onions, bacon if using and lettuce. Before topping each burger with the top "bun," pipe some of the cheese mousse into it first. Top each burger cream puff with a halved cornichon secured with a toothpick.

MINI CHEESEBURGER PUFFS

Steps:

• Preheat oven to 350º.
• Combine the first 5 ingredients. Hand-form patty to 1/4 normal burger size, about 2-inches in diameter. In a grooved black skillet, cook burgers to medium. Turn once. Do not overcook.
• Roll out thawed puff pastry. Cut 10 (6-inch) even panels. Place burger in center of square and top with 2 slices of cheese. Fold edges up and twist on top. Bake 20 to 25 minutes and serve warm.
• * Paula Deen Silly Salt is a blend of salt, dehydrated onion and garlic, spices, soybean oil and lemon flavor.
• Cook's Notes:
• -Try serving with bacon or tomatoes.
• -Havarti and ground pepper boursin cheeses are good substitutes for cheddar.

DOUBLE CHEESEBURGER FOR A CROWD RECIPE BY TASTY

Steps:

• Preheat the oven to 400°F (200°C).
• In a medium 8-inch (20-cm) cast-iron skillet, press down half of the ground beef with a spatula to mold into a patty. Season with salt and pepper.
• Place the cast-iron skillet over medium-high heat and sear the patty until browned, about 4 minutes on each side.
• Remove the patty from the skillet and set aside. Repeat with remaining beef.
• Return the pan to low heat and add the onion. Cook, stirring occasionally, until the onion is caramelized, about 20 minutes.
• Add the garlic and spinach, stirring until the spinach is cooked down, about 5 minutes.
• Lay one sheet of puff pastry on a baking sheet and top with 1 patty.
• Layer 4 slices of cheese over the patty, then top with the caramelized onion mixture.
• Top with the remaining 4 slices of cheese and the other patty.
• Cover with the other sheet of puff pastry.
• Trim the edges of the pastry with a knife and discard.
• Crimp the edges of the pastry, then press with a fork to seal.
• Brush the top and sides of the pastry with the beaten egg and sprinkle with sesame seeds.
• Bake for 30 minutes, or until the pastry is golden brown and cooked through.
• Slice and serve with additional toppings of your choice.
• Enjoy!

BACON CHEESEBURGER PUFF ROLLS

Steps:

• Preheat oven to 400°F Line a jellyroll pan with parchment paper.
• Place ground beef, bacon, and sweet onion in a large, deep skillet and saute until bacon has rendered its fat and onions are translucent. Break up chunks of ground beef as you are saute-ing,
• Add red bell pepper and garlic to the ground beef. Cook an additional 2 minutes. Remove from heat and stir in oregano, basil, green onions, and ketchup. Add salt and pepper to taste. Let cool to room temperature.
• Place one sheet of puff pastry between two sheets of plastic wrap and gently roll out to a rectangle about 12 inches by 10 inches. Remove the top piece of plastic wrap. Spread half of the ground beef mixture on puff pastry, leaving 1 inch clear on each of the four sides. Sprinkle with half of the Cheddar cheese.
• Use the bottom piece of the plastic wrap to help you roll the puff pastry and filling lengthwise into a log. Use the egg white as glue to seal the roll. Gently press both ends closed. Using the plastic wrap, lift the roll onto the prepared jellyroll pan and place seam-side down. Repeat process with the remaining sheet of puff pastry.
• Brush the tops of the bacon cheeseburger puff rolls with egg white and bake for 20 to 25 minutes until golden brown. Let rest for 10 minutes, then slice each roll on the diagonal into 4 pieces to serve.

BACON CHEESEBURGER PUFFS

Steps:

• Preheat oven to 400 degrees.
• Cook and crumble ground beef.
• In a bowl, combine bisquick bacon and cheese.
• Stir in cooked beef.
• Add buttermilk and stir in with a fork until just moistened.
• Shape into 1 1/2 inch ball. It will be a bit sticky.
• Place 2 inches apart on ungreased baking sheet.
• Bake 12-15 minutes until puffed and golden brown.
• Cool on wire racks.
• Puffs may be frozen. Reheat at 400 degrees 7-9 minutes. They do not need to thaw first.

PUFF PASTRY CHEESEBURGERS

Steps:

• Take out frozen puff pastry and let sit at room temperature for 30 to 40 minutes.
• Preheat oven to 350°F.
• Mix hamburger, diced onion,steak seasoning, steak sauce together until well blended.
• Make into 5 patties
• Grill or fry in frying pan using a little olive oil until burgers are medium well done.
• On a flat surface place a little flour out and place the puff pastry sheet on top and slightly roll to flatten lightly.
• Cut into 5 rectangles evenly, if possible.
• Again roll each rectangle out to fix one burger on.
• Place burgers on each rectangle and add a slice of cheese.
• Cover burgers by bringing ends together to cover the burger completely.
• Place on a lightly greased baking sheet.
• Whisk together egg yolk and water.
• Brush over the covered burgers.
• Place in preheated oven and bake for 15 minutes or until lightly browned.
• For a Garnish: squeeze a little ketchup zig zagging over the burgers and squeeze a little mustard the opposite way. Enjoy!