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\ Whole! / Wrapped Burger🍔

Do you know Closed Burger which is popular overseas ❓

\ Whole! / Wrapped Burger 🍔

This idea is 💡 -

if this is the case, the sauce will spill

I'm thinking of taking it to the park and eating it,

The pie crust is falling apart 🧹💭 lol

(The theory that ordinary hamburgers are easier to eat 🤣)

But the crispy pie was delicious 👼🏻✨

👛 270 yen per piece

Ingredients (for 2)

・ 2 pieces of puff pastry

・ Egg yolk (for finishing)

・ White sesame seeds (for finishing)

☆ Patty

· Ground meat 50g × 4

Salt to taste

・ Appropriate amount of pepper

☆ Ingredients

・ 1 / 2 onion

・ 4 slices of cheese

☆ Sauce

· Mayonnaise tablespoon 1.5

· Ketchup tablespoon 1.5

・ Worcestershire sauce 1 / 2 tsp

· Garlic tube 3cm

How to make

① Flatten the minced meat, sprinkle salt and pepper, and bake in a frying pan heated to medium heat.

② Add sliced onion, add a little salt (not included) and fry until tender.

③ Roll out the pie dough into a square that is slightly larger than the plate and place it on the plate.

④ Place cheese → patty → sauce → onion → patty → cheese in that order, and wrap tightly with pie dough.

⑤ Apply egg yolk and sprinkle with white sesame seeds.

⑥ Heat in an oven preheated to 180 ℃ for ~ 35 minutes. (Please adjust the time depending on your oven 🙇🏻‍♀️ If the pie dough is baked, you can adjust it shorter than stated ◎)

How to make Zubora rice Frozen pie sheet # hamburger # food _ record The Recipe Diary

5/30 Edited to

... Read more「ゴリゴリバーガー」で検索して来た人は、たぶん“分厚くてインパクトあるバーガー”か、“映える断面”を期待してるはず。私もまさにそれで、開けたらびっくり!な見た目にしたくて、包みバーガーをゴリゴリ寄りに寄せて作ってみました。 まず見た目をゴリゴリにするコツは「高さ」と「チーズの存在感」。レシピどおりダブルパティ+ダブルチーズにすると、切った瞬間に“層”が出てテンション上がります。さらにチーズは、スライスをそのまま挟むだけじゃなくて、パティが熱いうちに一度のせて軽く溶かしてから包むと、食べたときの一体感が増えてより“背徳感”が出ました。 次に味をゴリゴリ寄りにするなら、ソースを少しだけ強めにするのがおすすめ。私は基本の「マヨ+ケチャップ+ウスター+にんにく」で十分ジャンク感が出たけど、もっと寄せたいときはブラックペッパーを多め、ウスターをほんの少し増やすとパンチが出ます。にんにくは入れすぎると主張が強いので、3cmくらいから様子見がちょうどよかったです。 あと、包みバーガーは“持ち運びしやすい”反面、食べるときにパイがボロボロ落ちやすいのが正直ポイント。公園で食べるなら、焼き上がりをすぐ切らずに10分くらい置いて落ち着かせると、パイが少し締まって崩れにくかったです。さらに、クッキングシートで包んでから持っていくと、食べる時に手も汚れにくくてかなりラクでした。 焼き時間はオーブン差が大きいので、私の場合は180℃でまず20分見て、表面が色づき始めたらアルミをふんわりかぶせて追加で10〜15分…みたいに調整しました。卵黄+白ごまは見た目が一気に“それっぽく”なるので、ゴリゴリバーガー風にしたい人ほど省かない方が満足度高いと思います。 最後にアレンジ案。もっとゴリゴリにするなら、玉ねぎを飴色寄りまで炒めて甘みを出す、ベーコンやピクルスを足して“ジャンク感”を盛るのもアリ。逆にお弁当用なら、パティを少し薄めにして火入れを安定させると失敗しにくかったです。見た目も味もガツンといきたい日は、ぜひゴリゴリバーガー風の包みバーガー、試してみてください。

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