Ingredients
16 bacon strips, halved
1-1/2 pounds ground beef
1 sheet frozen puff pastry, thawed
4 slices mozzarella cheese
4 slices cheddar cheese
1 tablespoon milk
1 envelope au jus sauce mix
Method
Sources
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Adjustable stand — hold cookbook or tablet at eye level while cooking
French pastry masterclass — pâte brisée, feuilletée, choux, puff
Complete guide to curing, smoking, sausage making
Deep cups for dramatic popover rise — Yorkshire puddings too
Weighted press for flat bacon, smash burgers, panini contact
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In a large skillet, cook bacon over medium heat until crisp. Remove to paper towel. Drain and discard drippings. Shape beef into four patties. In the same skillet, cook patties over medium heat until no longer pink; cool. On a lightly floured surface, roll out puff pastry to half of the original thickness. Cut into four rectangles. Place a slice of mozzarella cheese in the center of each rectangle; top each with four bacon pieces, one beef patty, four more bacon pieces and a slice of cheddar cheese. Wrap pastry around filling. Brush edges with water; seal. Place on a greased . Brush with milk. Bake at 425° for 12-15 minutes or until golden brown. Meanwhile, prepare au jus sauce according to package directions. Serve with the burger puffs.