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Beef Pie Burgers Recipe

Beef Pie Burgers

Rating 4-0 out of 5 - Most cooks definitely will make this recipe again
An Unusual Recipe
Graham

Recipe by  

Thank you Andy for dreaming up Beef Pie Burgers. By turning the burger into a pie instead of an open bun, you can achieve a balancing act of immense proportions with cheese, gherkins, mustard, chutney and bacon to produce a truly splendid animal that deserves to be in the Burger Hall of Fame!

      Preparation Time: 10 Minutes + waiting

      Cooking Time: 25 Minutes

Ingredients for Beef Pie Burgers

If you are not familiar with any ingredients, please check our International Cooking Terms page.
US Imperial Measurements  UK Imperial Measurements  Metric Measurements

Currently displaying quantities in US Imperial Measurements
to serve 4:
14 oz
burger mince/beef mince (ground beef)
 
salt and pepper
4 rashers (slices)
smoked streaky bacon (side bacon)
4 tablespoons
chutney (whatever's your favourite!)
4 tablespoons
sliced gherkins<
 
Dijon (or American) mustard
8 slices
Cheddar cheese
2 sheets
ready-rolled puff pastry
1
egg yolk
 
Sesame seeds

 

How to Cook Beef Pie Burgers

  1. Divide the mince equally into four. Shape into burger patties, season well with salt and freshly-ground black pepper and quickly seal on both sides in a hot frying pan or skillet with just a drop of oil if necessary (about 1 minute on each side - no more). Remove from the pan and allow to cool.
  2. Grill (braise) the bacon gently to your liking and cut each slice into four. On top of each patty, spoon a tablespoon of your favourite chutney (Rich Apple Chutney is good - so is Green Tomato Chutney!) and cover with half a bacon rasher (2 bits). Place one tablespoon of sliced gherkins carefully on top of each patty. Spread a little mustard on four of the cheese slices and lay one on each patty. Add the remaining 2 bits of bacon and the other slice of cheese then rest the patties in the fridge until needed.
  3. Lay out the pastry and, using a bowl that's about double the diameter of your meat patties, cut a disc for each burger (4 discs in total). Then, for each patty, cut a disc about the same size as your meat patty (again, 4 discs in total). Remove the burger stacks from the fridge. Carefully place the larger of the pastry discs over one of the stacks and smooth around the edges and sides (a bit like icing a cake). Trim the bottom so the pastry just overlaps the burger. Brush a smaller disc with egg yolk and place the burger stack over the top so that the disc covers the base of the burger. Seal the two pastry discs together to form a complete envelope and repeat with the other stacks.
  4. Rest in the fridge for 15 minutes until the pastry is firm and cool then place on non-stick baking tray (or covered in non-stick baking paper) and brush all over with egg yolk. Sprinkle sesame seeds over the top and bake in a preheated moderately hot oven (Mk 5 - 375ºF - 190ºC) for 20-25 minutes until golden brown. Rest for about 5 minutes before serving.

 
Graham GRAHAM'S HOT TIP:
Got some real gourmands in the family? Double the amount of bacon... it's a dead-cert winner!
 
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Reviews of Beef Pie Burgers

Rating 4 out of 5 - Many cooks will make this recipe again February 04 2014
Lovely recipe. My husband and kids loved it (so did I) and have demanded I do it again soon. Easy to make, nothing complicated about it.
(5 reviews)
 

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