Ronnie Woo's Bacon Cheeseburger Slab Pie

by Ronnie Woo 3:00 AM, March 14, 2018

Aired March 14, 2018

Serves 6-8

Flour, for surface
2 sheets puff pastry, defrosted
2 tablespoons unsalted butter
2 slices bacon, chopped, or more if desired
1 small onion, chopped (about 1 cup)
1½ pounds ground beef (80/20)
Kosher salt and freshly ground black pepper
¼ cup mayonnaise
¼ cup ketchup
2 tablespoons sweet or dill relish
3 large eggs, divided
2 large tomatoes, thinly sliced
12 ounces American cheese slices
Iceberg lettuce (optional)


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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