Chef Uno Makes Cheeseburger Spanakopita

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There is nothing like an all-American cheeseburger. But leave to the amazing Chef Uno to take it to a-whole-nother level with her Cheeseburger Spanakopita, wrapped in phyllo dough.

Cheese Burger Spanakopita Ingredients:

2          pounds                 fresh ground beef (85/15)
1/4     cup                         diced white onions
1          tablespoon        kosher salt
1/2     tablespoon       ground black pepper
1          pound                  sliced white onions
2          tablespoon       butter
1/2     tablespoon      brown sugar
6          ounces               Velveeta cheese
3          ounces               smoked gouda cheese
1          stick                     melted butter
1          package             phyllo dough

 

Directions:

In a bowl, gently mix beef and diced onions. Once combined, portion out the ground beef into 6- 5 ounce rectangular patties. Refrigerate until ready to use.

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Heat grill to medium high heat. Season beef patties with salt, pepper and grill until internal temperature is 155 degrees. Remove from heat and allow to rest.

To caramelize onions, place 2 tablespoons of butter into saute pan at medium heat until melted. Then add sliced white onions, brown sugar and cook for 30 minutes until onions are golden brown and taste like onion jam.

Take out one bag of phyllo dough and unroll it. Place it next to your cutting board. Phyllo dries out quickly, so if you need to step away from your assembly process, be sure to gently re-roll it and place it in a gallon bag. Preheat oven to 350ºF. Place one sheet of phyllo on your cutting board or work surface. Drizzle three teaspoons of the melted butter over the layer of phyllo. Top with another layer of phyllo, spoon three more teaspoons of butter over the areas of this layer that were not covered in the previous, repeat to create four total layers.

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Place a grilled beef patty on the phyllo dough about 2-inches from the bottom, layer with 1 ounce of Velveeta, 1 tablespoon of caramelized onions and 1/2 ounce of smoked gouda cheese. Pull bottom of phyllo over top of this filling. Fold sides in. Then fold this bottom portion up and over itself and keep folding till you’ve made a little parcel.

Place this parcel seam side down on your parchment-lined baking sheet. Brush top with butter. Repeat with remaining patties.

Bake for 30 to 45 minutes or until nice and golden brown on top. Cool briefly and serve. Or you can freeze and reheat for later.

Cheers to eating well, Chef Uno.

Keep up with Chef Uno on Facebook, Twitter, or even better, go visit her amazing restaurant Chino Chinatown.