Make it Fabulous with Phyllo Contest Entry
- 40 sheets Athens Phyllo Dough (9″x14″), thawed
- 1 stick butter, melted
- 2 pounds lean ground beef
- 1 small onion, minced
- 1 tablespoon Chicago steak seasoning
- 1 teaspoon ground black pepper
- Pinch of salt
- 1 1/2 teaspoons garlic powder
- 1/2 cup dill pickle chips, minced
- 1- 7 oz. bag sharp shredded cheddar cheese
- 1 cup mayonnaise
- 1/3 cup ketchup
- 1/4 cup dill pickles, minced finely
- 1 hard boiled egg, minced finely
- 2 tablespoons Miracle whip
In a large mixing bowl, combine ground beef, onions, Chicago seasoning, pepper, salt and garlic powder. Mix thoroughly and form into round patties.
In a medium skillet, fry the beef patties until cooked. Set aside on plate and let rest for about 7 minutes. Meanwhile, mince pickles and set aside.
Layer 5 Phyllo sheets on work surface, brushing each with the butter. Place a ¾-ounce of cheese in the center of the Phyllo. Place a beef patty on top of cheese and top with minced pickles. Brush the Phyllo with butter and fold each corner into the middle (end product should look like a square pillow.) Brush the top with butter. Place bundle on an ungreased cookie sheet and repeat the process 7 times to create 8 bundles. Bake in preheated 3501/4F oven for about 12 – 15 minutes or until golden brown.
While the bundles are baking, prepare the sauce. In a medium bowl, combine mayonnaise and miracle whip, ketchup, egg and pickles. Stir until well incorporated. Set aside.
Once, the bundles are out of the oven. Preheat a frying pan with a little cooking spray and wait until it gets nice and hot. Place a bundle in the pan for about 1-2 minutes on each side until extra crispy.
Serve immediately with dipping sauce on the side. Garnish with a large lettuce leaf and tomato slice if desired.