Bake-Off® Contest 44, 2010
Doylestown, Pennsylvania

Jumbo Burger Cups

Try a biscuit cup filled with burger fixin's, a whole new way to enjoy a dinnertime classic.

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  • prep time 35 min
  • total time 60 min
  • ingredients 12
  • servings 8
 

Ingredients

1 1/2
lb lean (at least 80%) ground beef
1/2
cup ketchup
1/3
cup dill pickle relish
2
tablespoons yellow mustard
4
oz cream cheese (half of 8-oz package)
1
teaspoon onion powder
1/2
teaspoon salt
1/2
teaspoon black pepper
1
can (16.3 oz) Pillsbury® Grands!® Flaky Layers Butter Tastin’® refrigerated biscuits (8 biscuits)
1
egg
1
teaspoon water
2
tablespoons sesame seed

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LOCATION

Steps

  • 1 Heat oven to 350°F. In 12-inch skillet, cook beef over medium heat 8 to 10 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in ketchup, relish, mustard, cream cheese, onion powder, salt and pepper. Cook about 5 minutes, stirring occasionally, until cheese is melted and mixture is creamy. Reduce heat to low.
  • 2 Separate dough into 8 biscuits. Using serrated knife, split each biscuit in half horizontally. Press 1 biscuit half into about 4-inch round. In ungreased non-stick jumbo muffin pan, press round in bottom and 1/2 to 3/4 of the way up side of muffin cup. Repeat with remaining biscuit halves.
  • 3 Divide beef mixture evenly among biscuits in cups. Top with remaining biscuit halves, stretching slightly to cover beef mixture and slightly pressing edges to bottom biscuits to seal.
  • 4 In small bowl, beat egg and water until well blended; brush on top biscuits. Sprinkle with sesame seed.
  • 5 Bake 15 to 20 minutes or until tops are golden brown. Cool in pan 5 minutes before serving.
  • 1 Heat oven to 350°F. In 12-inch skillet, cook beef over medium heat 8 to 10 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in ketchup, relish, mustard, cream cheese, onion powder, salt and pepper. Cook about 5 minutes, stirring occasionally, until cheese is melted and mixture is creamy. Reduce heat to low.
  • 2 Separate dough into 8 biscuits. Using serrated knife, split each biscuit in half horizontally. Press 1 biscuit half into about 4-inch round. In ungreased non-stick jumbo muffin pan, press round in bottom and 1/2 to 3/4 of the way up side of muffin cup. Repeat with remaining biscuit halves.
  • 3 Divide beef mixture evenly among biscuits in cups. Top with remaining biscuit halves, stretching slightly to cover beef mixture and slightly pressing edges to bottom biscuits to seal.
  • 4 In small bowl, beat egg and water until well blended; brush on top biscuits. Sprinkle with sesame seed.
  • 5 Bake 15 to 20 minutes or until tops are golden brown. Cool in pan 5 minutes before serving.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
440
(
Calories from Fat
220),
% Daily Value
Total Fat
25g
25%
(Saturated Fat
9g,
9%
Trans Fat
3 1/2g
3 1/2%
),
Cholesterol
90mg
90%;
Sodium
1080mg
1080%;
Total Carbohydrate
34g
34%
(Dietary Fiber
0g
0%
  Sugars
11g
11%
),
Protein
20g
20%
;
% Daily Value*:
Vitamin A
10%;
Vitamin C
2%;
Calcium
4%;
Iron
20%;
Exchanges:
1 1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 2 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.
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