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Prep time
15 hours
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Cook time
1 hour
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Serves
4-6
Author Notes
When I was a child, my sister and I were always delighted when our mother made colossal cheeseburger for dinner. I don’t know where the recipe came from, but it involved using Pillsbury croissant dough to wrap up ground beef with chili powder, onions, and cheese into a giant meat pie. My version uses ground lamb, caramelized onions, cabbage, and camembert, but I still use ready made croissant dough in cylindrical containers from the grocery store. This is really a pretty simple recipe, the time investment is caramelizing the onions, which takes half an hour or more to do right. Using a higher quality camembert and pairing it with a nice red wine takes this to the next level. —clintonhillbilly
Ingredients
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1
Onion, sliced
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2 cups
Thinly sliced cabbage
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8 ounces
Ground lamb
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1 -2
Garlic cloves (2 if small), minced
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1/2 tablespoon
Herbs de provence
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1 tablespoon
Ketchup
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1 tablespoon
Dijon mustard
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1 splash
Red wine
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2
Containers croissant dough
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Salt and pepper
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1
Egg
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2 tablespoons
Olive oil
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6 ounces
Camembert, sliced (ok to leave the rind)
Directions
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Sauté onion in 1 tbsp olive oil over medium heat until onion starts to brown, then reduce heat to low and continue cooking, stirring occasionally, until the onions are thoroughly brown and soft. This may take thirty minutes.
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Add the shredded cabbage to the pan and sprinkle with salt. Stir to combine with the onions, and cook, covered until cabbage is soft. Add liquid to deglaze if things are starting to stick.
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While the onion and cabbage is cooking, sauté the garlic in the other tablespoon of olive oil in skillet, and add the ground lamb when it begins to brown slightly and become aromatic. As it cooks, add ketchup, a splash of red wine, and herbs de Provence, and season with salt and pepper. When the meat is browned, turn off the heat, add the cabbage and onions and mix thoroughly.
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Grease a round baking sheet or cover with parchment paper. Open the croissant containers. Each piece of dough is a triangle shape with one narrower point. Form a the border of a circle by laying the croissant dough, overlapping with the narrow points outward (like rays of a sun), in a circle shape (see picture). This will take more than one containers’ worth if you are putting the pieces close enough together. Fill in the middle with the remaining pieces of croissant dough. Press down the overlapping spots or pinch them together so you have a base with no holes in it.
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Using a pastry brush, brush Dijon mustard over the the dough. Preheat your oven to the temperature indicated on the croissant package (often 375 F).
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Mound the meat, cabbage and onion mixture in the center. Cover the top, and the sides if you can manage it, with sliced Camembert.
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Pull each narrow tip of the dough triangles from the outside to the center, wrapping up the meat. Pinch together the dough so there are no holes. Press down the center with the palm of your hand to flatten the top a bit.
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Add a little water to the egg and beat it well to create an egg wash. Brush the entire pie with the egg wash.
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Follow the package directions to bake the colossal lamembert burger until it is golden brown.
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Cut into wedges to serve with a nice red wine.
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