Cheesy Bacon Burger Rollups (Printable Version)
Flaky pastry wrapped around seasoned beef, crispy bacon, and cheddar
# What You'll Need:
→ Meat & Protein
01 - 9 oz ground beef
02 - 4 slices bacon, chopped
→ Dairy
03 - 1 cup shredded cheddar cheese
04 - 1 large egg
→ Pastry
05 - 1 sheet puff pastry (about 9 oz), thawed
→ Vegetables & Flavorings
06 - 1 small onion, finely chopped
07 - 1 clove garlic, minced
08 - 1 tbsp ketchup
09 - 1 tsp yellow mustard
10 - ½ tsp salt
11 - ¼ tsp black pepper
→ For Egg Wash
12 - 1 tbsp water
# Step-by-Step:
01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - In a skillet over medium heat, cook the chopped bacon until crisp. Remove and set aside, leaving a little bacon fat in the pan.
03 - Add the onion to the skillet and sauté for 2-3 minutes until softened. Add the garlic and cook for 30 seconds more.
04 - Add the ground beef, salt, and pepper. Cook until browned and crumbly, breaking it up with a spatula. Drain excess fat.
05 - Stir in ketchup, mustard, and the cooked bacon. Remove from heat and let cool for 5 minutes.
06 - Unroll the puff pastry sheet on a lightly floured surface. Evenly spread the beef mixture over the pastry, leaving a ½ inch border on all sides. Sprinkle shredded cheddar on top.
07 - Starting from one long side, roll up the pastry tightly into a log. Pinch the seam to seal.
08 - Slice the roll into 16 even pieces. Place each slice, cut side up, on the prepared baking sheet.
09 - Beat the egg with 1 tbsp water to make an egg wash. Brush the tops of the rollups.
10 - Bake for 18-22 minutes, or until puffed and golden brown. Let cool for a few minutes before serving.
# Expert Advice:
01 -
- Everything you love about a cheeseburger wrapped in buttery flaky pastry
- These disappear faster than you can bake them so consider doubling the batch
02 -
- Let the beef mixture cool at least 5 minutes or your pastry will turn soggy before it hits the oven
- A serrated knife cuts through the log cleanly without squishing the filling out the sides
03 -
- Work quickly with puff pastry and keep it chilled until the moment you need it
- Really pinch that seam shut or the filling might escape during baking