Ingredients
  • 1/4 cup mayonnaise
  • Flour, for surface
  • 2 sheets puff pastry, defrosted
  • 2 tablespoons unsalted butter
  • 2 slices bacon, chopped or more if desired
  • 1 onion, small, chopped (about 1 cup)
  • 1 1/2 pound ground beef, (80/20)
  • Kosher salt and freshly ground black pepper
  • 1/4 cup ketchup
  • 2 tablespoons dill relish, sweet or
  • 3 eggs, large divided
  • 2 tomatoes, large thinly sliced
  • 12 ounces American cheese slices
  • Iceberg lettuce
Preparation

Preheat oven to 400˚F. On a lightly floured surface, take 1 sheet puff pastry and, using a rolling pin, carefully roll out the dough so it is just large enough to fit into a 9-by-13 inch pan with ½-inch overhang. Transfer to the refrigerator.

In a large skillet over medium heat, cook butter, bacon and onion for 10-

15 minutes, until bacon fat has rendered and onions are golden brown.
Increase heat to medium-high, then add the ground beef and season with salt and
pepper. Cook for 10-15 minutes, breaking up the meat as it cooks, until beef is brown. Remove from heat.

Stir in mayonnaise, ketchup, and relish. Stir in 2 eggs. Evenly spread meat mixture onto prepared puff pastry sheet. Layer tomato slices followed by cheese over the beef.

Roll out remaining sheet puff pastry to 9-by-13-inches and arrange over pie. Fold edges of bottom sheet of dough over top sheet and pinch to seal. In a small bowl, whisk remaining egg and 2 tablespoons water to make an egg wash. Brush top of pie with egg wash and transfer to oven to bake for 25-30 minutes, until puffed and golden brown. Cool for 10 minutes before serving.
 

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