Cheesy Bacon Burger Puff Pastry (Printable Version)

Flaky pastry rolls filled with seasoned beef, bacon, and melted cheddar cheese

# What You 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 (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
12 - 1 tbsp water

# Directions:

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 -
  • The puff pastry creates this impossibly flaky, buttery contrast to the hearty beef and bacon filling
  • You can prep everything ahead and just bake them right before guests arrive
  • They disappear faster than you can say pass the platter
02 -
  • Let the beef mixture cool completely before spreading it on the pastry or the butter will melt and you will lose those flaky layers
  • Use a sharp knife and saw gently through the pastry when slicing to avoid squishing the roll
  • Space the rollups at least two inches apart on the baking sheet so they can puff properly without sticking together
03 -
  • Work quickly once the puff pastry is out of the fridge, it becomes difficult to handle when warm
  • If the seam does not stay sealed, dab a little water along the edge before pressing it together

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