Cheeseburger Roulades Recipes

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OMA'S AUTHENTIC GERMAN BEEF ROULADEN RECIPE - JUST LIKE OMA



Oma's Authentic German Beef Rouladen Recipe - Just like Oma image

This traditional German beef rouladen recipe served with potato dumplings and red cabbage is my most cherished German food from my childhood and still our very favorite.

Provided by Gerhild Fulson

Categories     main course

Time 2h30m

Yield 6

Number Of Ingredients 8

top round beef
bacon
onion
pickles
butter
mustard
cornstarch
seasonings

Steps:

  • Prep meat accourding to recipe instructions, cook until tender and make gravy.

BEEF ROULADEN



Beef Rouladen image

Our family was poor when I was growing up in Germany, so we ate garden vegetables for many weekday meals. When Mother made meat for a Sunday dinner, it was a terrific treat. My favorite is this beef rouladen, which gets great flavor from Dijon mustard. -Karin Cousineau, Burlington, North Carolina

Provided by Taste of Home

Categories     Dinner

Time 2h5m

Yield 8 servings.

Number Of Ingredients 10

1/4 cup Dijon mustard
8 slices beef top round steak (1/4 inch thick and 4 ounces each)
Salt and pepper to taste
8 bacon strips
1 large onion, cut into thin wedges
3 tablespoons canola oil
3 cups beef broth
1/3 cup all-purpose flour
1/2 cup water
Chopped fresh parsley, optional

Steps:

  • Lightly spread mustard on each slice of steak; sprinkle with salt and pepper. Place 1 bacon strip and a few onion wedges on each slice; roll up; secure with toothpicks. , In a large skillet, brown beef in oil until no longer pink; drain. Add broth; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until meat is tender. , Remove meat and keep warm. Combine flour and water until smooth; gradually stir into broth. Bring to a boil, stirring constantly until thickened and bubbly. Remove toothpicks. Return beef to gravy; heat through. Sprinkle with parsley if desired.

Nutrition Facts : Calories 355 calories, Fat 23g fat (7g saturated fat), Cholesterol 79mg cholesterol, Sodium 695mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 1g fiber), Protein 30g protein.

CHEESEBURGER ROULADES



Cheeseburger Roulades image

Provided by Robert Irvine : Food Network

Time 1h13m

Yield about 35 to 40 slices

Number Of Ingredients 18

2 tablespoons grapeseed oil
1/2 pound ground beef
1/2 pound ground pork
1 Roma tomato, diced
1 clove garlic, chopped
1 tablespoon chopped fresh parsley
Salt and freshly ground black pepper
Flour, for dusting
2 sheets puff pastry, defrosted but kept chilled (see Chef's Note)
4 egg yolks, whipped
1/4 cup panko breadcrumbs
1 cup grated Cheddar, divided
2 tablespoons goat cheese, divided
2 egg whites, whipped in a small bowl
Salt and freshly ground black pepper
1/4 cup grated Parmesan, divided
1 small onion, finely chopped
1 1/2 cups ketchup

Steps:

  • Preheat the oven to 400 degrees F.
  • Heat a deep saute pan over medium heat. Add the oil and allow to heat. Add the beef and pork to the oil, stirring to cook until browned, 6 to 8 minutes. Then add the tomato, garlic, parsley, salt, and pepper, and reduce the heat to low and cook for additional 3 to 4 minutes. Remove from the heat. Carefully strain into a bowl. Transfer the meat mixture to a clean bowl. Allow the mixture to cool for 5 minutes. (Mixture must be cool before adding to the pastry.) While the mixture cools, roll out the puff pastry.
  • For the roulade: Sprinkle some flour on your counter or cutting board. Lay the sheet of pastry over the flour. With a rolling pin, roll the pastry out from the center, from the top to the bottom, and then out to the sides to make it a large rectangle, about 1 1/2 times the original size.
  • Stir the egg yolks and breadcrumbs into the cooled meat mixture, stirring in well.
  • Place half the cooled meat mixture onto the bottom third of the pastry sheet, keeping the bottom 2 inches empty. Top with half the Cheddar and goat cheeses and roll tightly. Using a pastry brush, brush the top of the pastry with a light coating of whisked egg whites. Sprinkle with salt, pepper, and half the Parmesan. Repeat with the second piece of pastry.
  • Place the roulades on a sheet pan covered with parchment. Bake in the oven until golden brown, 16 to 20 minutes. Remove from the oven and let rest for 5 minutes.
  • For the sauce: In a small bowl, stir the chopped onion and ketchup together.
  • To serve: Slice the roulades into thin rounds and serve warm with a dollop of sauce on each slice.
  • Chef's Notes
  • Keep the puff pastry in the fridge until you're ready to use it. If the pastry gets too warm and soft while you're rolling it out, just chill it for a minute before proceeding.
  • Make sure that the meat mixture is cooled before adding to the pastry.

PHILADELPHIA CHEESEBURGER



Philadelphia Cheeseburger image

Provided by Food Network

Categories     main-dish

Time 1h20m

Yield 4 burgers

Number Of Ingredients 14

1 medium onion
1 medium green bell pepper
12 ounces lager of your choice
1 cup mayonnaise
1 habanero pepper, rough chopped and seeds removed
1 teaspoon garlic powder
1 teaspoon cayenne pepper
2 pounds 80/20 ground chuck
1 teaspoon salt
1 teaspoon ground black pepper
4 hamburger buns
1 head iceberg lettuce
1 medium tomato, sliced
1 cup shredded Monterrey Jack cheese

Steps:

  • Julienne onion and green bell pepper and allow to marinate in lager for a minimum of 1 hour or up to 24 hours.
  • In a blender or food processor add mayonnaise, habanero pepper, garlic powder and cayenne pepper. Blend until smooth for spicy mayo.
  • Meanwhile, form ground chuck into 4 patties. (Each patty should be 1/2 pound.) Sprinkle with salt and pepper. Cook over medium-high heat using a griddle or grill. (For a medium burger, cook 4 minutes per side.) Transfer to a plate.
  • Add onions and bell peppers to hot griddle or grill and cook until cooked through, 3 minutes.
  • Toast buns until browned.
  • Put a spoon of spicy mayo on each bun. Add lettuce, tomato, grilled onions and grilled bell peppers. Top with patties, then add 1/4 cup Monterrey Jack to each.

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