Cheeseburger Wellington
Cheeseburger Wellington
Ingredients
For the Cheeseburger Wellington
- 2 sheets puff pastry, thawed according to package directions
- 1 1/2 pounds ground beef, 80/20 blend, formed into 8 (1/4 pound) patties
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 8 slices American cheese
- 1/2 cup dill pickle slices
- 1 egg, large, beaten for egg wash
- 1 tablespoon sesame seeds
For the Burger Sauce
- 1/2 cup mayonnaise
- 1/4 cup ketchup
- 1 tablespoon yellow mustard
- 1 tablespoon dill pickle relish
- 1 teaspoon white vinegar
- 1/2 teaspoon paprika
- 1/4 teaspoon garlic powder
Instructions
- 1
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.
⏱️ 5 min•🌡️ 400
- 2
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.
⏱️ 10 min
- 3
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.
⏱️ 5 min
- 4
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.
⏱️ 1 min
- 5
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.
⏱️ 2 min
- 6
Add a second cooked burger patty on top of the pickles, followed by another slice of American cheese.
⏱️ 1 min
- 7
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.
⏱️ 2 min
- 8
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.
⏱️ 1 min
- 9
Repeat steps 4-8 for the remaining three Cheeseburger Wellingtons. Ensure there is some space between each on the baking sheet.
⏱️ 8 min
- 10
Brush the entire surface of each puff pastry parcel with the beaten egg wash. Generously sprinkle sesame seeds over the egg-washed pastry.
⏱️ 2 min
- 11
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.
⏱️ 25 min•🌡️ 400
- 12
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.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Cheeseburger Wellington
For the Cheeseburger Wellington
- 2 sheets puff pastry, thawed according to package directions
- 1 1/2 pounds ground beef, 80/20 blend, formed into 8 (1/4 pound) patties
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 8 slices American cheese
- 1/2 cup dill pickle slices
- 1 egg, large, beaten for egg wash
- 1 tablespoon sesame seeds
For the Burger Sauce
- 1/2 cup mayonnaise
- 1/4 cup ketchup
- 1 tablespoon yellow mustard
- 1 tablespoon dill pickle relish
- 1 teaspoon white vinegar
- 1/2 teaspoon paprika
- 1/4 teaspoon garlic powder
Instructions
- 1
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.
⏱️ 5 min•🌡️ 400 - 2
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.
⏱️ 10 min - 3
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.
⏱️ 5 min - 4
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.
⏱️ 1 min - 5
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.
⏱️ 2 min - 6
Add a second cooked burger patty on top of the pickles, followed by another slice of American cheese.
⏱️ 1 min - 7
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.
⏱️ 2 min - 8
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.
⏱️ 1 min - 9
Repeat steps 4-8 for the remaining three Cheeseburger Wellingtons. Ensure there is some space between each on the baking sheet.
⏱️ 8 min - 10
Brush the entire surface of each puff pastry parcel with the beaten egg wash. Generously sprinkle sesame seeds over the egg-washed pastry.
⏱️ 2 min - 11
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.
⏱️ 25 min•🌡️ 400 - 12
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.
⏱️ 5 min