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Preheat oven to 400°F. Line a large baking sheet with parchment paper. In a small bowl, whisk together all ingredients for the burger sauce until well combined. Set aside.

Season the burger patties generously with salt and black pepper on both sides. Cook the burger patties in a large skillet over medium-high heat for 3-4 minutes per side, or until cooked through to your desired doneness. Drain any excess grease and set aside.

Unroll one sheet of puff pastry onto a lightly floured surface. Cut the sheet into 2 equal squares. Repeat with the second sheet of puff pastry, yielding 4 squares total. Gently stretch each square slightly if needed.

Take one puff pastry square and carefully line the inside of a small, oven-safe bowl or ramekin (approximately 4-5 inches in diameter) with it, allowing the edges to drape over the sides.

Place one cooked burger patty into the puff pastry-lined bowl. Top with one slice of American cheese. Spoon 1-2 tablespoons of the prepared burger sauce over the cheese. Arrange several dill pickle slices on top of the sauce.

Add a second cooked burger patty on top of the pickles, followed by another slice of American cheese.

Gather the draped edges of the puff pastry over the top of the assembled ingredients. Press the pastry edges together firmly to completely encase the burger and fillings, forming a sealed parcel. Trim any excessive pastry if necessary, leaving enough to create a good seal.

Carefully invert the bowl to release the puff pastry-wrapped burger onto your hand. Place the sealed Cheeseburger Wellington seam-side down onto the prepared baking sheet.

Repeat steps 4-8 for the remaining three Cheeseburger Wellingtons. Ensure there is some space between each on the baking sheet.

Brush the entire surface of each puff pastry parcel with the beaten egg wash. Generously sprinkle sesame seeds over the egg-washed pastry.

Bake for 20-25 minutes, or until the puff pastry is golden brown, puffed, and crispy. The internal temperature of the filling should be hot and the cheese melted.

Remove from the oven and let rest for 5 minutes before serving. Serve immediately, optionally with french fries and extra burger sauce for dipping. Cut in half to reveal the delicious layers.


Preheat oven to 400°F. Line a large baking sheet with parchment paper. In a small bowl, whisk together all ingredients for the burger sauce until well combined. Set aside.

Season the burger patties generously with salt and black pepper on both sides. Cook the burger patties in a large skillet over medium-high heat for 3-4 minutes per side, or until cooked through to your desired doneness. Drain any excess grease and set aside.

Unroll one sheet of puff pastry onto a lightly floured surface. Cut the sheet into 2 equal squares. Repeat with the second sheet of puff pastry, yielding 4 squares total. Gently stretch each square slightly if needed.

Take one puff pastry square and carefully line the inside of a small, oven-safe bowl or ramekin (approximately 4-5 inches in diameter) with it, allowing the edges to drape over the sides.

Place one cooked burger patty into the puff pastry-lined bowl. Top with one slice of American cheese. Spoon 1-2 tablespoons of the prepared burger sauce over the cheese. Arrange several dill pickle slices on top of the sauce.

Add a second cooked burger patty on top of the pickles, followed by another slice of American cheese.

Gather the draped edges of the puff pastry over the top of the assembled ingredients. Press the pastry edges together firmly to completely encase the burger and fillings, forming a sealed parcel. Trim any excessive pastry if necessary, leaving enough to create a good seal.

Carefully invert the bowl to release the puff pastry-wrapped burger onto your hand. Place the sealed Cheeseburger Wellington seam-side down onto the prepared baking sheet.

Repeat steps 4-8 for the remaining three Cheeseburger Wellingtons. Ensure there is some space between each on the baking sheet.

Brush the entire surface of each puff pastry parcel with the beaten egg wash. Generously sprinkle sesame seeds over the egg-washed pastry.

Bake for 20-25 minutes, or until the puff pastry is golden brown, puffed, and crispy. The internal temperature of the filling should be hot and the cheese melted.

Remove from the oven and let rest for 5 minutes before serving. Serve immediately, optionally with french fries and extra burger sauce for dipping. Cut in half to reveal the delicious layers.
