Cheeseburger Roulades
- Level: Intermediate
- Yield: about 35 to 40 slices
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 37.5 servings
- Calories
- 84
- Total Fat
- 6
- Saturated Fat
- 2
- Carbohydrates
- 4
- Dietary Fiber
- 0
- Sugar
- 2
- Protein
- 4
- Cholesterol
- 29
- Sodium
- 141
- Total: 1 hr 13 min
- Prep: 45 min
- Cook: 28 min
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.