RECIPES: Recipe Details

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Burgers Wellington

This is my burger version of Beef Wellington, including herbs from the old English madrigal. "Parsley, Sage, Rosemary, and Thyme" (except I substituted basil for sage)


1T butter
1T chopped shallots
1T chopped black olives
1T chopped mushrooms
1/4 c beef consomme
1/2 t salt
meat: 1/3# lean ground chuck
1/4 c beef consomme
1T fresh parsley
1t fresh basil
1t fresh rosemary
1t fresh thyme
1t salt
1/2 t black pepper
1 clove garlic, pressed
1T burgundy
split English Muffin
vegetable oil


In a small skillet melt the butter, add shallots olives, and shrooms. Saute until just starting to get tender, then add consomme. Simmer one minute, remove from heat, stir, and set aside. Mix all meat ingredients in a bowl, press into the shape of a hockey puck (a medium sized empty bean can works well as a mold for this, just make sure it is slightly larger in diameter than that of the English Muffin). Punch a small hole in the middle of the patty (a clean, empty 9mm cartridge works well). Oil medium-hot/hot grill. Grill patty on both sides, turning often. When outside is nicely browned, remove from heat and set aside. Apply a thin (but not too thin) coating of dijonaise on the inside of each half of the English Muffin. Toast lightly on the grill or skillet. Remove to serving plate. Slice patty into top and bottom halves. Place one half, cooked side down, on toasted side of bottom half of English Muffin. Spread with druxelle. Add other half of patty cooked side up, then top half of English Muffin.


Side dishes are not allowed, but I traditionally serve this with broasted yukon gold spears with olive oil, dill, and parsley, and three-bean salad.