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  • Recipe

Burger Wellington

Burger Wellington

Ingredients

  • 2 lbs.
    80/20 Ground Beef
  • 8 oz.
    Cambozola Cheese
  • 2 ea.
    Yellow Onions, thinly sliced
  • 2 c
    Button Mushrooms, quartered
  • 1 oz.
    Dry Sherry
  • 2 T
    Butter
  • 2 sheets
    Puff Pastry
  • 1 c
    Mayo
  • ½ c
    Dijon Mustard
  • Flavorless Oil, as needed
  • Kosher Salt and Black Pepper, as needed
  • Egg Wash

Preparation

Cut cheese into four 2-ounce pieces and form meat into four 8-ounce balls. Press meat into flat discs and place 1 piece of cheese inside each patty. Wrap meat around the cheese to fully enclose. Season with salt and black pepper on both sides. Sear meat on both sides and then let cool.

Using oil, caramelize onions and season with salt and pepper; set aside. Heat more oil in the same sauté pan, and sweat mushrooms on medium heat until soft. Add sherry and reduce au sec; add butter and season. Cool and finely chop so it's spreadable.

At service, cut pastry into four 8x8-inch squares and place a tablespoon of mushroom mixture in the center of each one. Place the burger on top of the mushrooms and top with a tablespoon of onions.

Working from the top left corner, pull in the puff to the center-top of the onions. Fold all the way around and pinch together at the top. Flip the Wellington over so the seam side is down, and smooth out the sides to resemble a sphere. Brush entire pastry with egg wash.

Bake Wellington at 450°F for about 20 minutes until golden brown for a medium burger. Combine mayo and mustard, and serve with Dijonnaise. Makes 4 servings.

Chef Aaron Cuschieri / The Dearborn, Chicago