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burger wellingtons

Fri, 29 January, 2021

⯆ JUMP TO RECIPE
What will be your Valentine dinner this year? A burger like you’ve never had before. Beef Wellington for dummies. The bridge between posh nosh and pub grub.

burger wellingtons cuisinefiend.com

How to make a posh meal out of bog-standard burgers

I came up with this dish while making my vegetarian celeriac wellington. Since I am largely a meat-eater, I was slightly underwhelmed by my celeriac centrepiece – very nice, lovely and all but, you know, still celeriac in the middle.

But beef wellington is one hell of a fussy, cheffy palaver. You want to get it just right and you only have one chance. Beef wellington with the pricey fillet steak inside overcooked and dull grey, or completely raw, that’s a massive fail. The research on the matter boggles your mind: sear the beef, then freeze it, or freeze the made-up wellington, or just chill. Too much; and who can afford to waste beef fillet on trials and tests? Not me.

So here’s my solution: burger wellington, wellington for dummies. All you really need to cook in this recipe is a skilletful of mushrooms. And even the wrapping up in pastry doesn’t call for a sculptor’s touch: gaps and cracks underneath are recommended.

beef wellingtons the easy way cuisinefiend.com

How to cook the burger without cooking the burger

Firstly, let’s be honest: a burger even from a good butcher’s is never going to be a fillet steak. Secondly, a good burger is charred and crisp on the outside which for this project it’s completely irrelevant. I want it cooked completely, properly through, but to look like it’s pink.

Low temperature cooking

My favourite method comes into its own and it’s the perfect solution. And it couldn’t be easier: oven set to minimum and the patties sitting happy in there for an hour. They emerge perfectly cooked, but still looking fresh.

beef wellingtons with burgers cuisinefiend.com

Duxelles? What duxelles?

The traditional mushroom duxelles topping/filling for beef wellington is miles too complicated. And precisely the same result tastewise will be achieved by sauteing a few chopped up mushrooms until caramelised. Bags of umami, none of the hassle.

beef burger wellingtons cuisinefiend.com

Crispy fried shallots are the secret cupboard weapon

This recipe is all about cutting corners but I would use the shallot flakes even in a proper, fancy, sophisticated beef wellington. They are superb to sprinkle, garnish, top and fold in for a bit of crunch and an oniony whiff. Frankly, I’d be happy to fill my pastry with them only, forget the beef and mushrooms.

And if they tell you that you should make your own at home? Not the same; plus you never have any fresh shallots at hand. The flakes are available from Oriental supermarkets and probably some standard ones too.

easy beef wellingtons cuisinefiend.com

Burger wellingtons: my new go-to date dinner

To zip it up: there isn’t really much work in this recipe at all. The burgers cook in the oven, the pastry and the shallot flakes are ready-made and the mushrooms – oh puhleeeze, that can’t be easier. To be fair it all takes a while because the individual ingredients need to cook and then cool but it’s not like you have to watch them cool down. Two minutes – burgers in. Five minutes – ‘shrooms fried. And the pastry wrapping is fun. Plus you can refrigerate the made ahead, wrapped parcels.

The whole package (the whole wellington) is honestly delicious. Who doesn’t like a good burger? And this is a fancy-restaurant edition. If you’re not very proficient in the kitchen, this will make you feel superbly smug. And for those who get slightly intimidated by high-class food – why, it’s just a burger!

burger wellingtons

Servings: 2Time: about 2 hours 30 minutes but very little cooking time

INGREDIENTS

  • 2 x 4 oz. beef burgers
  • salt and black pepper
  • 120g (4 oz.) mushrooms
  • 1 tbsp. butter
  • 1 sheet ready-rolled puff pastry
  • 2 tbsp. crispy fried shallot flakes
  • 1 tbsp. Dijon mustard
  • 1 beaten egg, for brushing


METHOD

1. Preheat the oven to 120C/250F/gas ½.

2. If the burgers are very flat and thin, press them inwards from the sides to make them thicker and smaller. Sprinkle with salt on both sides and place on a small baking tray. Bake for 1 hour.

3. Remove from the oven, transfer to a cake rack or a towel-lined plate to drain the fat. Leave until cool.

burgers baked at low temperature cuisinefiend.com

4. While the burgers are baking, chop or roughly slice the mushrooms. Melt the butter in a skillet over medium heat and add the mushrooms. Season with salt and pepper and sauté for about 10 minutes until they are lightly caramelised and all the liquid they released has been reabsorbed. Set aside to cool.

cooking mushrooms cuisinefiend.com

5. When both the burgers and the mushrooms are cool to handle, lay the pastry sheet on a lightly floured work surface. You’ll need two squares about 16-18cm each.

6. Place a pile of shallot flakes in the centre of each square. Follow by a pile of mushrooms. Spread each burger generously with the Dijon mustard and sit on top of the mushrooms, mustard side down.

how to wrap wellingtons cuisinefiend.com

7. Wrap the pastry around the burgers forming a bundled-up parcel. Trim excess pastry. Twist to close but not too tightly; leave a small gap or two to let steam and fat escape. Place the wellingtons on a sheet or parchment, seam side down and chill for 30 minutes.

8. Heat the oven up to 200C/400F/gas 6. Place the wellingtons with the parchment on a rimmed baking sheet. brush them all over with beaten egg and slide into the oven. Bake for 30-35 minutes until crisp and golden.

individual burger wellingtons cuisinefiend.com

9. Remove the wellingtons from the oven and let them stand for a couple of minutes, on a wire rack or paper towels to drain any fat. Serve them whole, or slice each in half with a serrated knife and present the cut side up.

how to serve burger wellingtons cuisinefiend.com

10. Serve with green salad, chips or both.

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