Crispy Rice Paper Burger Wellington
Crispy Rice Paper Burger Wellington
Ingredients
For the Mushroom Duxelles
- 1 tablespoon olive oil
- 1 brown onion, diced
- 2 cloves garlic, minced
- 200 grams mushrooms, finely diced
- 1 teaspoon thyme
- 1 tablespoon Dijon mustard
- 1 tablespoon tomato paste
- 100 ml beef stock
For the Burger Patties
- 500 grams beef mince
- as needed salt
- as needed pepper
- as needed olive oil, for searing
For Assembly and Baking
- 10 sheets rice paper
- 2 tablespoons sesame seeds
- 1 teaspoon flaky salt
- 1 egg yolk
- 1 tablespoon water
Instructions
- 1
Heat 1 tablespoon of olive oil in a pan over medium heat. Add the diced brown onion and cook until softened, about 5-7 minutes.
⏱️ 7 min
- 2
Add the minced garlic and cook for 1 minute until fragrant.
⏱️ 1 min
- 3
Add the finely diced mushrooms and cook, stirring occasionally, until all the moisture has evaporated and the mushrooms are browned, about 10-15 minutes.
⏱️ 15 min
- 4
Stir in the thyme, Dijon mustard, and tomato paste. Mix thoroughly to combine.
⏱️ 2 min
- 5
Pour in the beef stock and reduce the mixture until it becomes thick and most of the liquid has evaporated, about 5-7 minutes. Remove the mushroom duxelles from the heat and set aside to cool completely (this can take 20-30 minutes).
⏱️ 7 min
- 6
While the duxelles cools, season the beef mince generously with salt and pepper. Form the seasoned mince into 4 slightly flattened patties.
⏱️ 5 min
- 7
Heat a pan with a splash of olive oil over high heat. Sear the beef patties for 1-2 minutes per side to achieve a good crust. The patties should remain quite rare in the center. Remove the seared patties from the pan and let them cool completely (this can take 10-15 minutes).
⏱️ 5 min
- 8
On a clean, damp surface or a piece of parchment paper, lay out 2 sheets of rice paper, slightly overlapping.
⏱️ 1 min
- 9
Place one cooled beef patty in the center of the rice paper. Spread a generous layer of the completely cooled mushroom duxelles over the top of the beef patty.
⏱️ 2 min
- 10
Fold the sides of the rice paper over the patty, then roll it up tightly to form a Wellington shape. Repeat this process for the remaining 3 patties.
⏱️ 8 min
- 11
In a small bowl, whisk together the egg yolk and water to create an egg wash.
⏱️ 1 min
- 12
Brush the assembled rice paper Wellingtons generously with the egg wash. Sprinkle the sesame seeds and flaky salt over the top of each Wellington.
⏱️ 3 min
- 13
Preheat your oven to 180°C (350°F).
⏱️ 10 min•🌡️ 180
- 14
Bake the Wellingtons for 20-25 minutes, or until they are golden brown and crispy.
⏱️ 25 min•🌡️ 180
- 15
Allow the Crispy Rice Paper Burger Wellingtons to rest for a few minutes before serving.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Rice Paper Burger Wellington
For the Mushroom Duxelles
- 1 tablespoon olive oil
- 1 brown onion, diced
- 2 cloves garlic, minced
- 200 grams mushrooms, finely diced
- 1 teaspoon thyme
- 1 tablespoon Dijon mustard
- 1 tablespoon tomato paste
- 100 ml beef stock
For the Burger Patties
- 500 grams beef mince
- as needed salt
- as needed pepper
- as needed olive oil, for searing
For Assembly and Baking
- 10 sheets rice paper
- 2 tablespoons sesame seeds
- 1 teaspoon flaky salt
- 1 egg yolk
- 1 tablespoon water
Instructions
- 1
Heat 1 tablespoon of olive oil in a pan over medium heat. Add the diced brown onion and cook until softened, about 5-7 minutes.
⏱️ 7 min - 2
Add the minced garlic and cook for 1 minute until fragrant.
⏱️ 1 min - 3
Add the finely diced mushrooms and cook, stirring occasionally, until all the moisture has evaporated and the mushrooms are browned, about 10-15 minutes.
⏱️ 15 min - 4
Stir in the thyme, Dijon mustard, and tomato paste. Mix thoroughly to combine.
⏱️ 2 min - 5
Pour in the beef stock and reduce the mixture until it becomes thick and most of the liquid has evaporated, about 5-7 minutes. Remove the mushroom duxelles from the heat and set aside to cool completely (this can take 20-30 minutes).
⏱️ 7 min - 6
While the duxelles cools, season the beef mince generously with salt and pepper. Form the seasoned mince into 4 slightly flattened patties.
⏱️ 5 min - 7
Heat a pan with a splash of olive oil over high heat. Sear the beef patties for 1-2 minutes per side to achieve a good crust. The patties should remain quite rare in the center. Remove the seared patties from the pan and let them cool completely (this can take 10-15 minutes).
⏱️ 5 min - 8
On a clean, damp surface or a piece of parchment paper, lay out 2 sheets of rice paper, slightly overlapping.
⏱️ 1 min - 9
Place one cooled beef patty in the center of the rice paper. Spread a generous layer of the completely cooled mushroom duxelles over the top of the beef patty.
⏱️ 2 min - 10
Fold the sides of the rice paper over the patty, then roll it up tightly to form a Wellington shape. Repeat this process for the remaining 3 patties.
⏱️ 8 min - 11
In a small bowl, whisk together the egg yolk and water to create an egg wash.
⏱️ 1 min - 12
Brush the assembled rice paper Wellingtons generously with the egg wash. Sprinkle the sesame seeds and flaky salt over the top of each Wellington.
⏱️ 3 min - 13
Preheat your oven to 180°C (350°F).
⏱️ 10 min•🌡️ 180 - 14
Bake the Wellingtons for 20-25 minutes, or until they are golden brown and crispy.
⏱️ 25 min•🌡️ 180 - 15
Allow the Crispy Rice Paper Burger Wellingtons to rest for a few minutes before serving.
⏱️ 5 min