RECIPES: Recipe Details
The Beef Wellington Burger
The classic English Beef Wellington. It is such a rich and elegant presentation, I wanted to create this same grand delicacy in a burger that anyone could easily make on the grill.
2 pounds coursely ground beef tenderloin.
1 tablespoon sea salt.
1 tablespoon crushed black pepper.
1 half cup heavy cream.
1 half cup panko bread crumbs.
1 half cup finely chopped sweet onion.
6 ounces prepared Dijon mustard.
6 eighth-inch thick slices braunschweiger.
6 eighth-inch thick slices California gouda cheese.
6 King's Hawaiian sandwich buns.
Mix together the ground tenderloin, salt & pepper, cream, bread crumbs and chopped onion.
Form into six firm patties.
Grill on medium heat, turning, until medium well-done.
Spread the inside tops of the sandwich buns with equal amounts of Dijon mustard.
Place a cooked burger on each of the plain bottom buns.
Cover each burger with a slice of braunschweiger then a slice of gouda cheese.
Cover with the top buns.
Place the complete burgers back on the grill. Cover and heat for 2 minutes until the bun bottoms have grill marks and the braunschweiger and cheese have begun to melt.
Plate and enjoy!
I substituted braunschweiger, readily available in any grocery store, for the liver pate' used in traditional Beef Wellington.