New recipes and updates

Get new recipes
in your inbox

Cuisine Fiend

Find a recipe by ingredient

Burger wellingtons

Fri, 29 January, 2021

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

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 a lot of 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

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 through, but still looking fresh and juicy.

cooking burgers at low temperature

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.

cooking mushrooms

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? Absolutely not, too much hassle and smell pervading for days. The flakes are available from Asian supermarkets and some standard ones too.

beef burger wellingtons

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 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 – mushrooms fried. And the pastry wrapping is fun.

Here's how to, briefly:

Cut the pastry sheet in half and arrange a pile of crispy onions in the middle, followed by the mushroom duxelles and a burger, brushed with mustard.

assembling burger wellingtons beef burger wellingtons

Then gather the edges and sides of the pastry around the filling into a bundle and press together to seal. Trim excess pastry and make sure the seal is not perfect, so the fat and steam can escape.

shaping wellington parcels beef burger wellingtons

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!

easy beef wellingtons

More easy impressive recipes

Blueberry duck is an oven-roasted duck breast fillet with blueberry sauce flavoured with a hint of rosemary. It's easy but also fit for a posh or special dinner.

Lemon sole fillets cooked in creamy Parmesan sauce are an easy and elegant dish. Serve them with simple greens and new potatoes for an exquisite but quick supper.

Scaloppine al vino bianco, veal escalope in white wine sauce is fit for the smartest dinner party. It’s the dish that illustrates the expression ‘easy fine cooking’!

More burger recipes

Prawn burgers: the patties made from fresh or frozen king prawns, the garnish of crunchy slaw and all in a homemade burger bun.

Halloumi burgers with grilled haloumi cheese slices, roasted pepper, aubergine and onion. A simple recipe for a vegetarian slider with haloumi cheese with sweet chili sauce. Haloumi slices can also be breaded and deep fried but this is a healthy option with the cheese slices grilled or fried in a dry pan without extra fat.

Chunky salmon burgers with capers, mint and dill, are best served with chilli yoghurt dip. The bun is optional. The dip is obligatory.

beef wellingtons with burgers

Burger wellingtons

Servings: 2Time: 2 hours 30 minutes


  • 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


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 at low temperature 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.

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.

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.

7. Wrap the pastry around the burgers forming a bundled-up parcel. Trim excess pastry. Twist to close but not too tightly, leaving a small gap to let steam and fat escape. Place the wellingtons on a sheet of 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.

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.

10. Serve with green salad, chips or both.

NEW recipe finder

Ingredients lying around and no idea what to cook with them? Then use my NEW Recipe Finder for inspiration!

Recipe Finder

Leave a reply

Your email address will not be published

Characters left 800
Recipe rating
Email address*
Web site name
Be notified by email when a comment is posted

* required

Cuisine Fiend's

most recent

About me

Hello! I'm Anna Gaze, the Cuisine Fiend. Welcome to my recipe collection.

I have lots of recipes for you to choose from: healthy or indulgent, easy or more challenging, quick or involved - but always tasty.


Sign up to receive the weekly recipes updates

Follow Fiend