Bacon Jalapeno Cheeseburger Pot Pie

Bacon Jalapeño Cheeseburger Pot Pie

Ingredients

• 1 pound ground beef

• Olive oil

• Salt and black pepper, to taste

• 1 tablespoon butter

• 1 white onion, coarsely chopped

• 2 jalapeños, coarsely chopped; remove seeds and ribs for less heat

• 2 tablespoons all-purpose flour

• 1 cup water

• 1 teaspoon Better Than Bouillon Roasted Beef Base

• ½ cup heavy cream

• 1½ teaspoons garlic powder

• 1 teaspoon smoked paprika

• ½ teaspoon onion powder

• ¾ cup shredded medium cheddar, plus more to taste and for layering

• 5–6 slices bacon, cooked and chopped

• 2–3 dashes Worcestershire sauce

• 1 sheet puff pastry, thawed but still cold, cut into small rectangles

• 1 egg whisked with 1 teaspoon water, for egg wash

• Sesame seeds, for topping

• Chopped fresh chives, for finishing

 Burger sauce

• ¼ cup plus 1 tablespoon mayonnaise

• 3 tablespoons ketchup

• 2 teaspoons yellow mustard

• ½ teaspoon sugar

• 2 dashes Worcestershire sauce

• ¾ teaspoon pickle juice

• Paprika, to taste

• Salt and black pepper, if needed

Directions

1. Heat olive oil in a skillet over medium-high heat. Add the beef and let it sear undisturbed for 3–4 minutes. Break it into chunky pieces, season with salt and pepper, and continue cooking until browned. Remove and set aside.

2. Reduce the heat to medium and drain excess grease, leaving a little in the skillet. Melt the butter, then add the onion and jalapeños. Sauté for 2–3 minutes, until they begin to soften.

3. Stir in the flour and cook for 1–2 minutes. Slowly pour in the water, stirring continuously until smooth. Stir in the Better Than Bouillon Roasted Beef Base, then gradually add the heavy cream. Bring to a gentle simmer and cook for 3–5 minutes, stirring, until slightly thickened.

4. Reduce the heat to low. Add the beef, garlic powder, smoked paprika, onion powder, cheddar, bacon, and Worcestershire sauce. Gently stir until combined and the cheese has melted. Taste before adding extra salt, as the filling may already have enough.

5. Remove from the heat and let the filling cool until it’s no longer piping hot. Meanwhile, preheat the oven to 400°F and cut the cold puff pastry into small rectangles.

6. Mix all the burger sauce ingredients together until smooth. Taste and adjust the seasonings, adding salt and pepper if needed. Refrigerate until ready to serve.

7. Spoon half the filling into your baking dish, add a layer of extra cheddar, then top with the remaining filling. Leave about ½ inch of space below the rim. Arrange the puff pastry rectangles over the filling, overlapping slightly. Brush the tops with egg wash and sprinkle with sesame seeds.

8. Place the dish on a baking sheet and bake for 30–35 minutes, or until the pastry is puffed, golden, and cooked through and the filling is bubbling.

9. Let rest for 5–10 minutes, then top with chives. Serve with a drizzle of burger sauce, if desired.