Cheeseburger Roulades

Total Time:
1 hr 13 min
Prep:
45 min
Cook:
28 min

Yield:
about 35 to 40 slices
Level:
Intermediate

Ingredients
  • Meat Mixture:
  • 2 tablespoons grapeseed oil
  • 1/2 pound ground beef
  • 1/2 pound ground pork
  • 1 Roma tomato, diced
  • 1 clove garlic, chopped
  • 1 tablespoon chopped fresh parsley
  • Salt and freshly ground black pepper
  • Roulade:
  • Flour, for dusting
  • 2 sheets puff pastry, defrosted but kept chilled (see Chef's Note)
  • 4 egg yolks, whipped
  • 1/4 cup panko breadcrumbs
  • 1 cup grated Cheddar, divided
  • 2 tablespoons goat cheese, divided
  • 2 egg whites, whipped in a small bowl
  • Salt and freshly ground black pepper
  • 1/4 cup grated Parmesan, divided
  • Sauce:
  • 1 small onion, finely chopped
  • 1 1/2 cups ketchup
Directions
  • Preheat the oven to 400 degrees F.

  • Heat a deep saute pan over medium heat. Add the oil and allow to heat. Add the beef and pork to the oil, stirring to cook until browned, 6 to 8 minutes. Then add the tomato, garlic, parsley, salt, and pepper, and reduce the heat to low and cook for additional 3 to 4 minutes. Remove from the heat. Carefully strain into a bowl. Transfer the meat mixture to a clean bowl. Allow the mixture to cool for 5 minutes. (Mixture must be cool before adding to the pastry.) While the mixture cools, roll out the puff pastry.

  • For the roulade: Sprinkle some flour on your counter or cutting board. Lay the sheet of pastry over the flour. 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.

  • Stir the egg yolks and breadcrumbs into the cooled meat mixture, stirring in well.

  • Place half the cooled meat mixture onto the bottom third of the pastry sheet, keeping the bottom 2 inches empty. Top with half the Cheddar and goat cheeses and roll tightly. Using a pastry brush, brush the top of the pastry with a light coating of whisked egg whites. Sprinkle with salt, pepper, and half the Parmesan. Repeat with the second piece of pastry.

  • Place the roulades on a sheet pan covered with parchment. Bake in the oven until golden brown, 16 to 20 minutes. Remove from the oven and let rest for 5 minutes.

  • For the sauce: In a small bowl, stir the chopped onion and ketchup together.

  • To serve: Slice the roulades into thin rounds and serve warm with a dollop of sauce on each slice.

  • Chef's Notes

  • Keep the puff pastry in the fridge until you're ready to use it. If the pastry gets too warm and soft while you're rolling it out, just chill it for a minute before proceeding.

  • Make sure that the meat mixture is cooled before adding to the pastry.


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