Beef Wellington Burger
Instructions:
- The Patties
- 1 lb. AAA Canadian beef, ground chuck regular
- 1 tsp. fresh ground black pepper
- 1 tsp. sea salt
- 12 oz. AAA Canadian beef fillet
- Wellington Topping
- 12 oz. mushrooms (white, shiitake, oyster), sliced
- 2 oz. olive oil
- 2 oz. butter
- 1 clove garlic, minced
- 1/2 cup sliced shallots
- 1 sprig rosemary, fi nely chopped
- 1 sprig thyme, fi nely chopped
- salt and pepper
- 4 sprigs Italian fl at leaf parsley, fi nely sliced
- 6 oz. aged white Cheddar, grated
- Assembly
- 1 recipe Port Wine Reduction
- 4 hamburger buns
- The Patties
- Start off by placing ground beef chuck in a bowl. Add fresh ground pepper and mix well.
- Form into four equal balls, making sure to push all air out of the meat. Press the balls down to form perfect round patties.
- Refrigerate, then season with salt just before grilling.
- Slice the beef fi llet in long strips; you want them to resemble bacon. Season well with salt and pepper.
- Wellington Topping
- In a large frying pan on high heat, heat olive oil and sear mushrooms until golden brown in color.
- Add in the butter, garlic, shallots, rosemary, and thyme and continue to sauté. Season well with salt and pepper. Transfer the mushroom mixture to a bowl, add in parsley and aged cheddar, then mix well.
- When the mixture is at room temperature, form it into four patties and refrigerate.
- Assembly
- Grill the burger patties 3 minutes per side, or until they’re medium. Set to side of grill. Sear beef fi llet strips to medium rare and remove from the grill.
- Reduce the heat on the grill and baste the burger patties with half of the Port Wine Reduction. Top the patties with the mushroom mixture and close the lid of the grill.
- Allow mushroom mixture to melt into beef patties. Heat until the internal temperature of the beef is 165ËšF.
- Remove from grill and transfer to buns.
- Tip: When you sauté the mushrooms, they will get quite watery before they become golden brown. This is normal: mushrooms are mostly made up of water.