Puff pastry ring with cheeseburger filling
Votes: 3
Time: 1 hour 15 minutes
Complexity: easily
Servings: 8 - 10
Complexity: easily
Servings: 8 - 10
Combine a croissant with a cheeseburger and you've got a great party appetizer, a pull-apart ring with sauce in the center. To make it, use ready-made rolled-out bagel dough, and the filling is everything we love about cheeseburgers: juicy beef, lots of melty cheese, pickles, and, as a bonus, fried bacon. The appetizer is assembled around a ramekin with sauce and baked until fluffy and golden. Tear off a piece, dip it in the sauce, and enjoy!
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 3/4 cup ketchup
- 3/4 cup mayonnaise
- 40 slices of pickled cucumbers, finely chopped, + 16 whole slices (from a 900g jar)
- 1/3 cup mustard
- 6 strips bacon, cut into pieces
- Half a small red onion, finely chopped
- 450 g of ground beef
- 2 tubes of chilled rolled-out croissant dough (220g each)
- 5 slices American cheese, cut in half
- 2 tablespoons unsalted butter, melted
- 1 teaspoon toasted sesame seeds
- Special equipment: ramekin with a diameter of 12 cm.
We recommend
Recipes with similar ingredients: French dough, ground beef, American cheese, pickled cucumber, sesame, mustard, ketchup, bacon
Cooking the dish according to the recipe:
- Preheat oven to 190°C. In a medium bowl, combine ketchup, mayonnaise, chopped pickles, and mustard. Set aside.
- In a large skillet over medium-high heat, cook the bacon until crisp, 3-4 minutes per side. Drain all but 1 tablespoon of the rendered fat from the skillet. Add the onion and cook, stirring occasionally, until softened, 2-3 minutes.
- Add the ground beef, 1/2 teaspoon salt, and some freshly ground pepper and cook, breaking up any clumps of ground beef with a wooden spoon and scraping up any browned bits from the bottom of the pan, until browned in spots and cooked through, 5 to 6 minutes. Transfer to a medium bowl and let cool slightly, about 15 minutes. Stir in 3/4 cup ketchup.
- Spray the back of a baking sheet with cooking spray. Unwrap both packages of croissant dough and divide into 16 triangles. Place a 12-cm ramekin in the center of the prepared baking sheet. Arrange the triangles in a ring around the ramekin, with the short sides touching or slightly overlapping the ramekin and the pointed ends facing outward (it should look like a large sun).
- Spoon the meat mixture onto the short sides of the triangles, closest to the ramekin. Cover the beef with cheese slices. Top with pickle slices. Remove the ramekin.
- Take the pointed end of one of the triangles and fold it over the filling, tucking the tip under the edge of the dough to secure it (the dough won't completely cover the filling, but it should cover the pickle slice). Repeat with the remaining triangles (filling should be visible in the gaps).
- Bake until golden brown and the cheese is melted, about 25 minutes. Brush the ring with butter and sprinkle with sesame seeds. Let cool for 15 minutes. Using a spatula, slide the ring from the baking sheet onto a serving platter. Serve with the remaining sauce.
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