Wellington Hamburger
The Wellington Hamburger is where the famous Beef Wellington meets the classic hamburger, creating a perfect balance between flaky puff pastry and a juicy beef patty. The original Beef Wellington is an iconic dish from 19th-century English cuisine, supposedly favored by Arthur Wellesley, the Duke of Wellington. This recipe puts a modern twist on the traditional dish, resulting in a unique yet easy-to-make gourmet hamburger. It’s the perfect choice for festive occasions or when you want to try a truly special burger!
Ingredients for this recipe
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Preparation Steps
1
Combine the ground beef with salt and pepper. Divide the mixture into four equal portions and shape them into patties about ¾ inch (2 cm) thick.
2
Heat a skillet over medium-high heat. Cook the patties for about 2-3 minutes per side, until lightly browned but still juicy inside.
3
Spread Dijon mustard on top of each patty and let them cool slightly.
4
Lay out a sheet of plastic wrap. Place a slice of prosciutto on it, then spread with mushroom duxelles. Place a mustard-coated patty in the center and wrap it with the prosciutto.
5
Roll out the puff pastry and cut it into four equal squares. Wrap each patty in a square of puff pastry, sealing the edges well to prevent them from opening during baking.
6
Brush the pastry with a beaten egg and place on a baking sheet lined with parchment paper. Bake at 400°F (200°C) for about 15-18 minutes, or until golden brown.
7
Meanwhile, halve the hamburger buns and toast them in a dry skillet or with a little butter until golden brown on the cut sides.
8
Prepare the vegetables: slice the tomato and red onion into thin rings.
9
Assemble the burgers: place a lettuce leaf on the bottom bun, then top with a Wellington-style patty. Add tomato and red onion slices, and finish with the top bun.
10
Serve immediately, preferably with a flavorful sauce or french fries. Tip: For an extra special flavor, serve with a little extra Dijon mustard or a red wine reduction.
