Cheeseburger Pie

Cheeseburger Pie

Serves 4

1 sheet (1/2 lb) puff pastry

1 tablespoon olive oil

1 medium onion, diced

1/2 to 3/4 lb 95% lean ground beef*

2 cloves garlic, minced

2 tablespoons ketchup

1 tablespoon yellow mustard

1 tablespoon Worcestershire sauce (I use Lee & Perrins)

1/2 teaspoon steak seasoning**

4 oz sharp Cheddar, shredded

1 egg beaten with 1 tablespoon water (for eggwash)

1 teaspoon sesame seeds

2 cups chopped Romaine lettuce (or any lettuce you like)

1/2 cup cherry or grape tomatoes, halved

Creamy Garlic & Chive Dressing (recipe below)

If frozen, thaw the puff pastry at room temperature for 40 minutes. Preheat oven to 375F and line a baking sheet with parchment paper.

Add oil to a medium saucepan over medium heat; once hot, add onion and cook until starting to soften (about 5 minutes). Add beef and cook until brown, then add garlic and cook 1 minute. Add ketchup, mustard, Worcestershire, and steak seasoning and cook until the liquid is evaporated (about 3 minutes). Cool completely.

Unfold puff pastry so that it forms a 9- by 10-inch rectangle (or roll it out with a light dusting of four so that it forms a rectangle this size), and place pastry on top of prepared baking sheet. Spread the cooled meat mixture on the pastry (leaving a 1-inch border all the way around), and sprinkle the Cheddar on top.

Lightly brush the border with eggwash (you will have extra eggwash) and sprinkle on sesame seeds. Bake about 20 minutes, or until the pastry is puffed and golden.

Cool slightly before cutting, then top with lettuce, tomato, and a drizzle of Creamy Garlic & Chive Dressing.

*If you use meat with more fat than this, drain off the fat after browning.

**The steak seasoning I use contains sea salt, coarse-ground black pepper, coriander seed, mustard seed, dill seed, and red pepper. It won’t have exactly the same flavor, but in a pinch you could use a scant 1/2 teaspoon seasoned salt and 1/8 teaspoon black pepper.

Creamy Garlic & Chive Dressing:

Yields about 1/3 cup

1/4 cup plain yogurt

2 tablespoons mayo

1 tablespoon minced fresh chives

1 small garlic clove, grated (or 1/4 teaspoon garlic powder)

Pinch salt and pepper

Whisk together all ingredients; store refrigerated until serving