ASMR Burger & Cheese Tart
ASMR Burger & Cheese Tart
Ingredients
For the Burger Patties
- 1 1/2 pounds ground beef, 80/20 lean
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Cheese Tart Base
- 1 sheet puff pastry, thawed
- 1 egg, beaten, for egg wash
For the Cheese Sauce
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups whole milk, warm
- 1 1/2 cups sharp cheddar cheese, shredded
- 1/2 cup Monterey Jack cheese, shredded
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
For Assembly and Garnish
- 4 burger buns, toasted
- 4 lettuce leaves
- 4 tomato slices
- 1/4 cup red onion, thinly sliced
- 1/4 cup pickles, sliced
- 1 teaspoon sesame seeds, for garnish
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 400
- 2
On a lightly floured surface, roll out the thawed puff pastry slightly to about a 10x12 inch rectangle. Transfer to the prepared baking sheet. Score a 1/2-inch border around the edges of the pastry, being careful not to cut all the way through. Prick the center of the pastry several times with a fork. Brush the scored border with the beaten egg.
⏱️ 5 min
- 3
Bake the puff pastry for 12-15 minutes, or until golden brown and puffed. Remove from oven and gently press down the center if it has puffed up too much. Set aside.
⏱️ 15 min•🌡️ 400
- 4
While the pastry bakes, prepare the burger patties. In a medium bowl, combine the ground beef, Worcestershire sauce, garlic powder, onion powder, salt, and black pepper. Mix gently until just combined, being careful not to overmix. Form into 4 equal patties, about 1/2-inch thick.
⏱️ 10 min
- 5
Heat a large skillet or grill pan over medium-high heat. Cook the burger patties for 4-5 minutes per side for medium-rare, or to your desired doneness. Remove from heat and set aside.
⏱️ 10 min
- 6
To make the cheese sauce, melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly, to create a roux. Gradually whisk in the warm milk until smooth. Bring to a simmer, then reduce heat to low.
⏱️ 5 min
- 7
Stir in the shredded cheddar and Monterey Jack cheeses until melted and smooth. Add the Dijon mustard, salt, and pepper. Keep warm over very low heat, stirring occasionally.
⏱️ 5 min
- 8
To assemble the tart, spoon the warm cheese sauce evenly over the center of the baked puff pastry, staying within the scored border. Arrange the cooked burger patties on top of the cheese sauce.
⏱️ 5 min
- 9
Garnish the tart with sesame seeds. Serve immediately with toasted burger buns, lettuce, tomato, red onion, and pickles on the side for a deconstructed burger experience.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
ASMR Burger & Cheese Tart
For the Burger Patties
- 1 1/2 pounds ground beef, 80/20 lean
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Cheese Tart Base
- 1 sheet puff pastry, thawed
- 1 egg, beaten, for egg wash
For the Cheese Sauce
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups whole milk, warm
- 1 1/2 cups sharp cheddar cheese, shredded
- 1/2 cup Monterey Jack cheese, shredded
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
For Assembly and Garnish
- 4 burger buns, toasted
- 4 lettuce leaves
- 4 tomato slices
- 1/4 cup red onion, thinly sliced
- 1/4 cup pickles, sliced
- 1 teaspoon sesame seeds, for garnish
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 400 - 2
On a lightly floured surface, roll out the thawed puff pastry slightly to about a 10x12 inch rectangle. Transfer to the prepared baking sheet. Score a 1/2-inch border around the edges of the pastry, being careful not to cut all the way through. Prick the center of the pastry several times with a fork. Brush the scored border with the beaten egg.
⏱️ 5 min - 3
Bake the puff pastry for 12-15 minutes, or until golden brown and puffed. Remove from oven and gently press down the center if it has puffed up too much. Set aside.
⏱️ 15 min•🌡️ 400 - 4
While the pastry bakes, prepare the burger patties. In a medium bowl, combine the ground beef, Worcestershire sauce, garlic powder, onion powder, salt, and black pepper. Mix gently until just combined, being careful not to overmix. Form into 4 equal patties, about 1/2-inch thick.
⏱️ 10 min - 5
Heat a large skillet or grill pan over medium-high heat. Cook the burger patties for 4-5 minutes per side for medium-rare, or to your desired doneness. Remove from heat and set aside.
⏱️ 10 min - 6
To make the cheese sauce, melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly, to create a roux. Gradually whisk in the warm milk until smooth. Bring to a simmer, then reduce heat to low.
⏱️ 5 min - 7
Stir in the shredded cheddar and Monterey Jack cheeses until melted and smooth. Add the Dijon mustard, salt, and pepper. Keep warm over very low heat, stirring occasionally.
⏱️ 5 min - 8
To assemble the tart, spoon the warm cheese sauce evenly over the center of the baked puff pastry, staying within the scored border. Arrange the cooked burger patties on top of the cheese sauce.
⏱️ 5 min - 9
Garnish the tart with sesame seeds. Serve immediately with toasted burger buns, lettuce, tomato, red onion, and pickles on the side for a deconstructed burger experience.
⏱️ 5 min