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Publisher Photo
I first tried these puffs while visiting a friend, who made them for her family as a treat during the Depression. When I see a new recipe, I like to experiment with it to make it my own. - Joyce, Wichita, Kansas
MAKES:
16 servings
TOTAL TIME:
Prep: 35 min. Bake: 30 min.
MAKES:
16 servings
TOTAL TIME:
Prep: 35 min. Bake: 30 min.

Ingredients

  • 1 cup water
  • 1/2 cup butter
  • 1/4 teaspoon salt
  • 3/4 cup all-purpose flour
  • 1/2 cup cornmeal
  • 4 eggs
  • FILLING:
  • 1-1/2 pounds ground beef
  • 1/2 cup chopped jalapeno peppers
  • 1 medium onion, chopped
  • 2 cans (8 ounces each) tomato sauce
  • 2 tablespoons lemon juice
  • 1 tablespoon Worcestershire sauce
  • 1-1/2 teaspoons salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon lemon extract
  • 1/2 cup shredded cheddar cheese

Directions

In a large saucepan, bring water, butter and salt to a boil. Add flour and cornmeal all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. Drop by rounded tablespoonfuls 3 in. apart onto a greased baking sheet.
Bake at 400° for 30-35 minutes or until golden brown. Remove to a wire rack. Immediately split puffs open; remove tops and set aside. Discard soft dough from inside. Cool puffs.
Meanwhile, in a large saucepan, cook the beef, jalapenos and onion over medium heat until meat is no longer pink; drain. Add the tomato sauce, lemon juice, Worcestershire sauce, pepper and extract. Simmer for 30 minutes.
Fill puffs with beef mixture and sprinkle with cheese; replace tops. Serve immediately. Yield: 16 servings.
The puffs for Zesty Burger Puffs can be baked a day in advance and refrigerated in an airtight container. To reheat, place on a baking sheet; bake at 325° for 5 to 10 minutes. Split and remove soft dough. Fill with beef mixture and sprinkle with cheese; replace tops.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Zesty Burger Puffs in Taste of Home Ground Beef Cookbook 1999, p86

Nutritional Facts

1 each: 195 calories, 12g fat (6g saturated fat), 93mg cholesterol, 457mg sodium, 10g carbohydrate (1g sugars, 1g fiber), 11g protein.

  • 1 cup water
  • 1/2 cup butter
  • 1/4 teaspoon salt
  • 3/4 cup all-purpose flour
  • 1/2 cup cornmeal
  • 4 eggs
  • FILLING:
  • 1-1/2 pounds ground beef
  • 1/2 cup chopped jalapeno peppers
  • 1 medium onion, chopped
  • 2 cans (8 ounces each) tomato sauce
  • 2 tablespoons lemon juice
  • 1 tablespoon Worcestershire sauce
  • 1-1/2 teaspoons salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon lemon extract
  • 1/2 cup shredded cheddar cheese
  1. In a large saucepan, bring water, butter and salt to a boil. Add flour and cornmeal all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. Drop by rounded tablespoonfuls 3 in. apart onto a greased baking sheet.
  2. Bake at 400° for 30-35 minutes or until golden brown. Remove to a wire rack. Immediately split puffs open; remove tops and set aside. Discard soft dough from inside. Cool puffs.
  3. Meanwhile, in a large saucepan, cook the beef, jalapenos and onion over medium heat until meat is no longer pink; drain. Add the tomato sauce, lemon juice, Worcestershire sauce, pepper and extract. Simmer for 30 minutes.
  4. Fill puffs with beef mixture and sprinkle with cheese; replace tops. Serve immediately. Yield: 16 servings.
The puffs for Zesty Burger Puffs can be baked a day in advance and refrigerated in an airtight container. To reheat, place on a baking sheet; bake at 325° for 5 to 10 minutes. Split and remove soft dough. Fill with beef mixture and sprinkle with cheese; replace tops.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Zesty Burger Puffs in Taste of Home Ground Beef Cookbook 1999, p86

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