Healthier Burger Bombs
Serves 6
10 mins prep
25 mins cook
0 mins total
For the burger bombs
packagePre made puff pastry, for gluten and dairy free use Sweet Loren's, for regular wheat but still dairy free use Pepperidge Farm
lbGround beef (healthiest option is grass fed and after that is lean all-natural)
cDill pickle chips, I used Grillo's
sliceCheddar cheese, fo dairy free I use Violife brand. Cut each slice into 4's
Dipping sauces
cKetchup
cMustard
cBurger sauce, Primal Kitchen makes a tasty one
Pre heat oven to 400F. Remove the puff pastry from box and let it sit at room temperature until it's malleable about 15 minutes
In a skillet, cooked the ground beef, season with salt and pepper and set aside
Slice your cheese into squares
When the puff pastry is soft gently roll it with a rolling pin. You don't want to increase the size much it's more about making the dough even throughout.
Lay the first sheet on top of a muffin pan. Lay the second sheet on the remaining uncovered muffin wells. Make sure there is slack in the dough. Use the second muffin pan to gently push down the dough into the cups.
Using a pizza cutter or sharp knife slice with dough into equal squares-the corners of these squares will eventually fold over the bomb so leave them as long as possible.
Spoon about 2 tbsp of cooked beef into each muffin well. Add the cheese and pickle.
Fold the 4 corners of the dough in and twist them together.
Brush each burger bomb with olive oil or a beaten egg wash. Bake for 25 minutes until golden brown.
Allow to cool slightly before serving with ketchup, mustard and burger sauce dips on the side
