RECIPES: Recipe Details

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Stacked "Wellington" Burger

Ingredients 

Patties:
2 lbs. 80% lean ground beef
2 t sea salt
2 t black pepper
2 t fresh thyme
2 T Cabernet Sauvignon

Pâté Spread:
1 t cream
3 oz. foie gras pâté

Duxelles Vegetables:
1 medium portabella mushroom (whole)
1 medium onion (sliced into ¼" thick rings)
2 T olive oil
¼ t sea salt
¼ t black pepper

Red Wine Reduction:
1 t olive oil
2 cloves minced garlic
3 sprigs thyme
1 bay leaf
1 cup Cabernet Sauvignon
½ cup beef stock
2 T butter
1/8 t salt
1/8 t black pepper

Vegetable oil for brushing the grill
6 large round croissants
¼ cup fresh parsley
6 leaves of baby Romaine

Instructions 

Preheat the gas grill to medium-high heat.

In a large bowl, combine the ground beef, salt, pepper, thyme and Cabernet Sauvignon until evenly incorporated, but not overworked. Divide into six equal patties, cover with plastic wrap on a plate and set aside.

In a small bowl, mix together the cream and foie gras pâté until spreadable. Cover with plastic wrap and set aside.

Clean and destem the portabella mushroom, then place into a medium bowl. Add the sliced onion, olive oil, salt and pepper to the mushrooms. Mix to coat evenly, cover and set aside.

Place a nonstick, fire-proof saucepan off the direct fire, but in a spot where the ingredients can reach a low simmer. Heat olive oil, garlic and thyme to the pan and cook until the garlic sweats but does not brown. Add the bay leaf and Cabernet, reduce by half. Add beef stock and reduce again by half. Finally add the butter, salt and pepper. Keep warm on the edge of the grill heat.

Brush the grill with vegetable oil to prevent the burgers and duxelles vegetables from sticking. Place the patties over direct heat and the duxelles vegetables over indirect heat (mushroom top face up), cover and cook for 5 minutes on one side. Flip the patties and duxelles, cover and cook for another 4 minutes. Take patties and vegetables off the grill to rest, and then slice the portabella into 12 thin slices. Place croissants sliced side down on indirect heat. Toast the croissants for 2 minutes.

To assemble the burger, smear the pâté spread on the croissant and nestle two portabella slices and grilled onion slices into the pâté. Place the patty on the duxelles vegetables and drizzle with red wine reduction. Top with chopped parsley, one piece of baby Romaine and the top half of the croissant. Serve immediately.

Comments 

Beef Wellington is a fond favorite of mine. My burger interpretation deconstructs the classic with grilled, sliced mushrooms and onions instead of duxelles, and foie gras pate spread instead of a wedged slice. Also, I replaced a toasted croissant for the puff pastry. The pate spread is designed to prevent the croissant from getting soggy.