RECIPES: Recipe Details
Black Tie Beef Wellington Burger
My recipe for the Black Tie Beef Wellington Burger is inspired by my love for Beef Wellington which seems to be having a resurgence in popularity. I have attempted to create an upscale style burger that would pair naturally with wine. In designing this burger I have put equal emphasis on both flavor and ‘mouth-feel’. I wanted all the ingredients to work together to enhance the flavor of the beef . I feel I have succeeded in creating a grill-marked pattie that is juicy and tender even when medium-well done. From the depth of the deep Merlot flavor of the Mushroom Duxelle and the decadent hint of Goose Liver Pate, to the delightful buttery crunch of the au jus-drizzled Croissant, this burger is a Black Tie affair!
3 tablespoons spreadable butter with canola oil
4 tablespoons shallots, minced
3 medium garlic cloves minced
24 ounces white mushrooms sliced very thinly
1 tablespoon fresh thyme
1/8 teaspoon salt
1 1/2 cups Sutter Home Merlot
1/3 cup good-quality white bread, crust removed and discarded; chopped into 1/4-inch pieces
2 ½ tablespoons whole milk
1 ½ teaspoons salt
1/2 teaspoon ground black pepper
1 medium garlic clove, minced
2 tablespoons steak sauce
1 tsp worcestershire sauce
2 pounds 80 percent lean ground chuck
vegetable oil for grill rack
3 oz Goose Liver Pate placed in small shallow bowl
6 medium croissants (select plump round-shaped) and split horizontally
Finishing Sauce ‘Red Burgundy Wine for Beef’, poured into a small bowl.
Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill with primary burner on medium-high. To make the Mushroom Duxelle, place a deep capacity 12 inch, nonstick, fire-proof skillet on the grill rack over the medium-high heat. Add butter, shallots, garlic, mushrooms, thyme, and salt; cook until there liquid laying in bottom of pan boils off, stirring occasionally. Add the Merlot all at once. Continue to cook and stir mixture with spatula until the liquids completely dissipate, mushrooms separate, and the mixture begins to look dry. The mushrooms will start to make a sizzling sound and begin to brown. Remove from heat and cool the duxelle. To make the patties, begin by mashing bread and milk in a large bowl with fork into a paste (you should have about 1/3 cup). Add in salt, pepper, garlic, steak sauce, worcestershire sauce, and mix well. Break up beef into small chunks onto bread mixture. Using hands, lightly mix together until well combined, handling the mixture as little as possible to avoid compacting it. Divide meat into 6 equal portions. Gently form each portion into a loose ball, then gently flatten each ball into a 3/4 inch patty. Brush grill rack with vegetable oil. Grill burgers, uncovered, over medium-high heat until the first side is well seared or for about 2 to 4 minutes. Turn burgers with spatula and continue grilling on second side for about another 3 to 5 minutes for medium-well. Remove burgers and while they are still hot from the grill, top each patty with 2 teaspoons goose liver pate, spreading it evenly with the back of the spoon. While burgers grill, toast croissants on cooler side of the grill, or over low heat until golden brown. Turn croissants cut side up and drizzle liberally with Finishing Sauce. Leave on grill just long enough to warm the sauce, checking underside continually to avoid burning croissant. To assemble the burger, place a patty on each croissant bottom, then top each patty with a generous amount of mushroom mixture. Add Croissant tops and serve.
Ingredient availability: McCormick Finishing Sauces are readily available in most major supermarket stores in the ‘wet gravy’ section. Goose liver pate is available at Whole Foods as well as most well stocked specialty food stores in the fine cheeses and deli cooler. Land O'Lakes Spreadable Butter with Canola Oil is available in most supermarkets in the butter cooler. Thank you for your consideration!