Invention comes from crisis. The minor crisis in this case was I had no buns or bread for my burger. Scouring the refrigerator I saw a crescent roll can and harkened back to the crescent roll wrapped hot dog. So, combing that with some seasoning, some cheese, and ripping off my own Juicy Lucy recipe, I had my dinner. The key is the sear on the burger before wrapping it in the crescent rolls to make sure the beef is cooked. I hope you like it.

1 pound ground beef
1/2 pound cheddar cheese, grated
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
3 teaspoons mustard
1 can crescent rolls
Six slices bacon (crisp – you know how to do that)
Dipping sauce:
1/2 cup mayonnaise
1/2 cup jerk sauce

Preheat oven to 375.

Make 1/3 pound patties, flatten, and season both sides with spices.

Place two tablespoons of cheese in middle and fold over sealing in cheese. Flatten burger.

Heat skillet to medium high.

Cook for 4 minutes on each side. You want a good seer and crust; this will make sure the meat will be cooked but still juicy.

Lay out 1 square of crescent rolls (2 crescent rolls). Place burger in middle, top with mustard and bacon, then bring corners to top. Seal seams.

Bake for 10 minutes and turn.

Cook until golden brown and delicious, about 8 minutes.

Mix mayo with jerk sauce.

Serve with onion rings or french fries.