The Meatsiah Burger (Wellington-style)
The Meatsiah Burger (Wellington-style)
Ingredients
For the Beef Patties
- 2 pounds ground beef, 80/20 lean
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 1 tablespoon olive oil
For the Mushroom Duxelles
- 1 portobello mushroom, stem removed, roughly chopped
- 8 ounces cremini mushrooms, roughly chopped
- 2 tablespoons unsalted butter
- 1/2 cup yellow onion, diced
- 1/4 cup brandy, such as D'Eaubonne
- 3 fresh thyme sprigs
- 1/2 cup heavy cream, 33% M.F.
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly ground
For Assembly
- 12 slices bacon, thinly sliced
- 1/2 cup pâté, or liver spread
- 1/2 cup dill pickles, thinly sliced or chopped
- 1 sheet puff pastry, thawed
- 1 large egg, for egg wash
- 1 tablespoon water, for egg wash
Instructions
- 1
Prepare the beef patties: In a large bowl, gently mix the ground beef with 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Divide the mixture into two equal portions and form each into a thick, oval-shaped patty, about 1 inch thick. Do not overwork the meat.
⏱️ 10 min
- 2
Cook the beef patties: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Once hot, add the beef patties and sear for 3-4 minutes per side until well browned. The internal temperature should be around 120°F-125°F for medium-rare. Remove from skillet and set aside to cool slightly.
⏱️ 8 min
- 3
Prepare the mushroom duxelles: In the same skillet, melt 2 tablespoons unsalted butter over medium heat. Add the diced yellow onion and cook until softened, about 3-4 minutes. Add the chopped portobello and cremini mushrooms, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Cook, stirring occasionally, until the mushrooms have released their liquid and started to brown, about 8-10 minutes.
⏱️ 15 min
- 4
Deglaze and finish duxelles: Pour in the 1/4 cup brandy and scrape up any browned bits from the bottom of the pan. Add the fresh thyme sprigs and cook for 1-2 minutes until the alcohol has cooked off. Stir in the 1/2 cup heavy cream and bring to a simmer. Remove from heat and discard the thyme sprigs.
⏱️ 5 min
- 5
Purée the duxelles: Transfer the mushroom mixture to a blender or food processor. Blend until smooth, scraping down the sides as needed. Set aside to cool slightly.
⏱️ 5 min
- 6
Assemble the Wellington: Lay out a large piece of plastic wrap on a clean work surface. Arrange the 12 slices of bacon, overlapping slightly, to form a rectangular base large enough to enclose both patties. Spread the 1/2 cup pâté evenly over the bacon.
⏱️ 5 min
- 7
Layer the ingredients: Place the two cooked beef patties side-by-side on top of the pâté. Evenly spread the mushroom duxelles over the beef patties. Arrange the 1/2 cup sliced or chopped dill pickles on top of the duxelles.
⏱️ 5 min
- 8
Wrap the burger: Carefully use the plastic wrap to tightly roll and enclose the burger components with the bacon, forming a compact, cylindrical bundle. Twist the ends of the plastic wrap to secure and refrigerate for 15 minutes to firm up.
⏱️ 5 min
- 9
Prepare the puff pastry: Preheat oven to 400°F. On a lightly floured surface, roll out the thawed puff pastry sheet to a rectangle large enough to completely encase the burger bundle (approximately 10x14 inches).
⏱️ 5 min•🌡️ 400
- 10
Encase in pastry: Unwrap the chilled burger bundle from the plastic wrap. Place the bundle in the center of the rolled-out puff pastry. Fold the pastry over the bundle, sealing all edges completely. Trim any excess pastry. Place seam-side down on a baking sheet lined with parchment paper.
⏱️ 5 min
- 11
Egg wash and bake: In a small bowl, whisk together 1 large egg and 1 tablespoon water to create an egg wash. Brush the entire surface of the puff pastry with the egg wash. Bake for 30-35 minutes, or until the puff pastry is golden brown and flaky, and the internal temperature of the beef reaches your desired doneness (130°F-135°F for medium-rare, 135°F-140°F for medium).
⏱️ 35 min•🌡️ 400
- 12
Rest and serve: Remove the Meatsiah Burger from the oven and let it rest for 10 minutes before slicing and serving.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
The Meatsiah Burger (Wellington-style)
Ingredients
For the Beef Patties
- 2 pounds ground beef, 80/20 lean
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 1 tablespoon olive oil
For the Mushroom Duxelles
- 1 portobello mushroom, stem removed, roughly chopped
- 8 ounces cremini mushrooms, roughly chopped
- 2 tablespoons unsalted butter
- 1/2 cup yellow onion, diced
- 1/4 cup brandy, such as D'Eaubonne
- 3 fresh thyme sprigs
- 1/2 cup heavy cream, 33% M.F.
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly ground
For Assembly
- 12 slices bacon, thinly sliced
- 1/2 cup pâté, or liver spread
- 1/2 cup dill pickles, thinly sliced or chopped
- 1 sheet puff pastry, thawed
- 1 large egg, for egg wash
- 1 tablespoon water, for egg wash
Instructions
- 1
Prepare the beef patties: In a large bowl, gently mix the ground beef with 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Divide the mixture into two equal portions and form each into a thick, oval-shaped patty, about 1 inch thick. Do not overwork the meat.
⏱️ 10 min - 2
Cook the beef patties: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Once hot, add the beef patties and sear for 3-4 minutes per side until well browned. The internal temperature should be around 120°F-125°F for medium-rare. Remove from skillet and set aside to cool slightly.
⏱️ 8 min - 3
Prepare the mushroom duxelles: In the same skillet, melt 2 tablespoons unsalted butter over medium heat. Add the diced yellow onion and cook until softened, about 3-4 minutes. Add the chopped portobello and cremini mushrooms, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Cook, stirring occasionally, until the mushrooms have released their liquid and started to brown, about 8-10 minutes.
⏱️ 15 min - 4
Deglaze and finish duxelles: Pour in the 1/4 cup brandy and scrape up any browned bits from the bottom of the pan. Add the fresh thyme sprigs and cook for 1-2 minutes until the alcohol has cooked off. Stir in the 1/2 cup heavy cream and bring to a simmer. Remove from heat and discard the thyme sprigs.
⏱️ 5 min - 5
Purée the duxelles: Transfer the mushroom mixture to a blender or food processor. Blend until smooth, scraping down the sides as needed. Set aside to cool slightly.
⏱️ 5 min - 6
Assemble the Wellington: Lay out a large piece of plastic wrap on a clean work surface. Arrange the 12 slices of bacon, overlapping slightly, to form a rectangular base large enough to enclose both patties. Spread the 1/2 cup pâté evenly over the bacon.
⏱️ 5 min - 7
Layer the ingredients: Place the two cooked beef patties side-by-side on top of the pâté. Evenly spread the mushroom duxelles over the beef patties. Arrange the 1/2 cup sliced or chopped dill pickles on top of the duxelles.
⏱️ 5 min - 8
Wrap the burger: Carefully use the plastic wrap to tightly roll and enclose the burger components with the bacon, forming a compact, cylindrical bundle. Twist the ends of the plastic wrap to secure and refrigerate for 15 minutes to firm up.
⏱️ 5 min - 9
Prepare the puff pastry: Preheat oven to 400°F. On a lightly floured surface, roll out the thawed puff pastry sheet to a rectangle large enough to completely encase the burger bundle (approximately 10x14 inches).
⏱️ 5 min•🌡️ 400 - 10
Encase in pastry: Unwrap the chilled burger bundle from the plastic wrap. Place the bundle in the center of the rolled-out puff pastry. Fold the pastry over the bundle, sealing all edges completely. Trim any excess pastry. Place seam-side down on a baking sheet lined with parchment paper.
⏱️ 5 min - 11
Egg wash and bake: In a small bowl, whisk together 1 large egg and 1 tablespoon water to create an egg wash. Brush the entire surface of the puff pastry with the egg wash. Bake for 30-35 minutes, or until the puff pastry is golden brown and flaky, and the internal temperature of the beef reaches your desired doneness (130°F-135°F for medium-rare, 135°F-140°F for medium).
⏱️ 35 min•🌡️ 400 - 12
Rest and serve: Remove the Meatsiah Burger from the oven and let it rest for 10 minutes before slicing and serving.
⏱️ 10 min