Cheeseburger Puff Pastry Pockets

 

1 pound of lean ground beef

kosher salt and pepper

3 T. ketchup

2 T. yellow mustard

6 ounces sharp cheddar cheese, freshly grated

2 sheets thawed puff pastry

1 large egg + 1 tsp. water, for egg wash

2 T. sesame seeds, for sprinkling

 

½ C. mayonnaise

2 T. dijon mustard

1 T. yellow mustard

1 T. honey

1 T. your favorite BBQ sauce

 

As a note, I like to use the puff pastry here that isn’t perforated. I don’t ever use the Pepperidge Farm brand. I almost always use the wewalka brand or the jus-rol puff pastry. Preheat the oven to 425 degrees F. Place each of the puff pastry sheets on a piece of parchment paper on baking sheets. You can only make one sheet at a time, but I like to have the other one ready to go too. Cut both sheets of puff pastry into six squares on the parchment paper. Heat a skillet over medium heat. Add the ground beef with a big pinch of salt and pepper. Cook until browned, breaking it apart into small crumbles. Stir in the ketchup and mustard until combined. Turn off the heat and add in a sprinkle of cheese – just an ounce or two. Let the beef cool slightly. If you haven’t made the house sauce yet, make it now! Once the beef has cooled a bit, spoon 2 to 3 T. into the square of puff pastry. Drizzle on some house sauce. Sprinkle with a bit of cheese. Brush the edges of the square with the egg wash, then bring one corner to meet the other, making a triangle pocket. Press the edges down with a fork to seal them. Repeat with the remaining puff pastry. Brush the tops of the pockets with the egg wash. Sprinkle all over with the sesame seeds. Bake the puff pastry pockets for 20 minutes, or until golden and puffed and shiny. Remove them from the oven and let cool slightly – the insides are hot! Serve with condiments, lettuce, tomato, pickles and anything else you love with a burger. House Sauce: Whisk all ingredients together until smooth and combined. You can make this a day or so ahead of time!