Cheesy Beef and Mushroom Burger Pockets – Recipe! Image 1
Food, Main Courses

Cheesy Beef and Mushroom Burger Pockets – Recipe!

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Most of us enjoy a good burger and who doesn’t love one that’s topped with cheese and sauteed mushrooms?  However, this time around I made burger pockets, which are those same incredible burgers wrapped in a crispy puff pastry – instead of a bun.  I know that sounds super decadent, as if a burger isn’t totally indulgent anyway, but why not make this recipe a homerun and have a completely new experience.

When you’re going to cook with beef, use good beef – possibly something organic, mostly grass-fed from a smaller farm – if you can find it.  It completely matters in any burger situation because the beefy flavor stands out the most.  Sauteed mushrooms give the burger incredible texture and umami taste, and adds to the meatiness to the nth-degree.  As far as cheese goes, I used pepper jack because I like some heat, but go with a slice of cheese that melts well over a burger.  The casing around the burger is as simple as a sheet of puff pastry cut into squares and individually wrapped around each patty.  After baked in a hot oven, the burger comes out puffed, golden and cooked beautifully to a medium temperature.  They’re super fun to enjoy on a game night, and are some pretty delicious food.

Cheesy Beef and Mushroom Burger Pockets – Recipe! Image 2


12 ounces crimini or button mushrooms

1/2 tablespoon butter

1 pound good ground beef, at least 15% fat

1 sheet puff pastry

4 teaspoons Dijon mustard

4 slices pepper jack cheese, or other variety

1 tablespoon cream

salt and pepper

flour for counter

(Serves 4)

Cheesy Beef and Mushroom Burger Pockets – Recipe! Image 3

Cheesy Beef and Mushroom Burger Pockets – Recipe! Image 4

To Prepare:

  1. Preheat oven to 400 degrees.  In a skillet over medium heat, add butter and mushrooms.  Stir and sauté for 4 minutes or until tender.  Remove from heat and cool.
  2. Pat beef into patties and place on a plate, set aside.
  3. Remove puff pastry from packaging and place on flour dusted counter.  Roll out slightly to enlarge and cut into 4 squares, about 6 x 6 inches.  Place on parchment lined baking sheet.
  4. Drizzle mustard on top of pastry and spread into a 4 inch circle.  Spoon mushrooms on top of mustard, leaving any juices in pan.  Place slice of cheese on top of mushrooms.  Place burger on top of cheese.  Sprinkle with salt and pepper.
  5. Quickly fold edges up around burger, pinching in center.  *You may need to stretch slightly to meet in center.  Flip burger over, so seam side in down.  Brush with cream and bake in hot oven for 18-20 minutes, or until puffed and deep golden brown.
  6. Let cool for 3 minutes before slicing in half.  Enjoy!



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