Cheeseburger Roulades
Serves: 3
Felicia King
1 January 1970
Based on User reviews:
45
Spice
54
Sweetness
53
Sourness
37
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
2 tbsps
Grapeseed Oil450 g
Ground Beef450 g
Ground Pork1 clove
Garlic (chopped)1 tbsp
Parsley (chopped fresh)1
Salt1 cup
Grated Cheddar (divided)2 tbsps
Goat Cheese (divided)1 small
Onion (finely chopped)1.5 cups
KetchupDirections:
1
Preheat the oven to 400 degrees F
2
Heat a deep saute pan over medium heat
3
Add the oil and allow to heat
4
Add the beef and pork to the oil, stirring to cook until browned, 6 to 8 minutes
5
Then add the tomato, garlic, parsley, salt, and pepper, and reduce the heat to low and cook for additional 3 to 4 minutes
6
Remove from the heat
7
Carefully strain into a bowl
8
Transfer the meat mixture to a clean bowl
9
Allow the mixture to cool for 5 minutes
10
(Mixture must be cool before adding to the pastry
11
) While the mixture cools, roll out the puff pastry
12
For the roulade: Sprinkle some flour on your counter or cutting board
13
Lay the sheet of pastry over the flour
14
With a rolling pin, roll the pastry out from the center, from the top to the bottom, and then out to the sides to make it a large rectangle, about 1 1/2 times the original size
15
Stir the egg yolks and breadcrumbs into the cooled meat mixture, stirring in well
16
Place half the cooled meat mixture onto the bottom third of the pastry sheet, keeping the bottom 2 inches empty
17
Top with half the Cheddar and goat cheeses and roll tightly
18
Using a pastry brush, brush the top of the pastry with a light coating of whisked egg whites
19
Sprinkle with salt, pepper, and half the Parmesan
20
Repeat with the second piece of pastry
21
Place the roulades on a sheet pan covered with parchment
22
Bake in the oven until golden brown, 16 to 20 minutes
23
Remove from the oven and let rest for 5 minutes
24
For the sauce: In a small bowl, stir the chopped onion and ketchup together
25
To serve: Slice the roulades into thin rounds and serve warm with a dollop of sauce on each slice
26
Chef's Notes Keep the puff pastry in the fridge until you're ready to use it
27
If the pastry gets too warm and soft while you're rolling it out, just chill it for a minute before proceeding
28
Make sure that the meat mixture is cooled before adding to the pastry