Crescent Cheeseburgers

In my quest to make spins on some classic recipes, I think I hit on a really good one.  The all American burger is about as Mom and apple pie as it can get.  While a good bun is important to the typical burger, changing the wrapping to a crescent roll was a stroke of genius (as it turns out).  I did not follow any recipes but saw something somewhere from Paula Deen and have carried it in my memory waiting to try it.

The thought process has to include how far to cook the hamburger because it will be wrapped in the pre-cooked crescent roll.  So I attempted to cook the hamburgers just short of medium rare.  I also wanted to pull in the concept of a patty melt, so I caramelized some onions and I used 2 kinds of cheese – cheddar and smoked gouda.

After cooking the burger, I divided it into 4 1/4’s and assembled.  There was a small learning curve with the crescent rolls.  To get the best looking result, grab the 2 opposite corners and make a peak and repeat with the 2 other corners.  Then, lightly pinch any openings on the sides of the crescent roll.  I am not sure why, but the baking process to 8 – 9 minutes instead of the 11 – 13 minutes on the crescent roll container.

Recipe
Crescent Cheeseburger:

1. Take 3 slices of a vidalia onion and add to a saute pan on medium heat with 2 tbsp each of olive oil and butter and cook for approximately 20 minutes
2. Grill a patty on medium heat for 4 minutes per side and let rest for 2 minutes
3. Cut the burgers into 1/4’s
4. Heat and oven to 350 degrees and roll out the crescent roll dough
5. Cut the crescent roll into 4 pieces and top each piece with 1/4 of the hamburger, 2 pieces each of diced cheddar and smoked gouda cheeses and finish by topping with a few of the caramelized onions
6. Place on a vegetable sprayed baking sheet and bake for approximately 8 – 9 minutes.