RECIPES: Recipe Details
The Burger Wellington is a take on traditional Beef Wellington. French bread is used to simulate the puff pastry crust of a Beef Wellington. A traditional duxelles is included in the burger recipe, as is a tomato bernaise sauce to bring in both the 'catsup' for the burger and the bernaise accompaniment for the wellington. Classic being the idea of the burger, an iceburg lettuce tossed with blue cheese dressing salad adds some texture. The burger itself is seasoned traditionally, the herb butter in the center gives a nod to Maitre d'Hotel Butter, another classic beef accompaniment.
- 1 stick of Butter, 2 T. for Duxelles, 2 T. for Tomato Bernaise Sauce, 2 T. for burger filling (softened), 2 T. to brush on bread (melted)
- 1 8-ounce package of White Button Mushrooms, finely chopped
- 1 large sweet Onion, vidalia if available, finely chopped
- 2 1/2 tsp. Salt, 1/2 tsp. for Duxelles, 2 tsp. for ground beef
- 1 1/2 tsp. freshly-ground Black Pepper, 1/2 t. for Duxelles, 1 t. for burger patties
- 1/2 cup Sutter Home White Zinfandel
- 1 package dry Bernaise Sauce Mix (.9 oz)
- 3/4 cup Milk
- 1 Tomato, medium size, seeded, chopped and mashed
- 2 lbs. Ground Chuck
- 2 T. Worcestershire Sauce
- 2 T. Grey Poupon Mustard
- 2 T. Tarragon, freshly minced (if fresh is not available, use 3/4 tsp. of dried)
- 2 loaves French Bread, sliced horizontally (do not cut through back) and hollowed out
- 5 cups chopped Iceburg Lettuce
- 1/3 cup Blue Cheese Dressing
Prepare charcoal for grilling. Duxelles: Melt 2 T. of butter in a saute pan (save rest of butter for later). Add finely chopped mushrooms and onions. Add 1/2 teaspoon of salt (save rest for patties). Add 1/2 teaspoon of pepper (save rest for patties). Saute 10 minutes, stirring frequently, or until liquid in pan is evaporated. Add wine to mixture, stir and cook mixture an additional 5 minutes. Keep mixture warm. Tomato Bernaise Sauce: Whisk together Bernaise Sauce mix and milk. Add 2 T. of butter (save rest of butter for later). Bring mixture to a boil over medium heat, whisking frequently. Cook one minute, or until mixture thickens. Add mashed tomato mixture, whisk together and keep warm. Patties: Combine Beef, Worcestershire Sauce, Mustard, remaining salt and pepper. Gently combine ingredients. Form 12 thin patties. Combine 2 T. of butter (save rest for bread) with Tarragon. Divide butter mixture evenly between 6 of the patties, keeping it 1/2" from edges. Press buttered and unbuttered patties together, sealing edges. Make sure coals are white. Brush grill rack with vegetable oil. Grill 4 minutes per side, or to your liking. Bread: Melt remaining 2 T. of butter, lightly brush inside of both loaves of French Bread. Grill until slightly toasted, approximately 30 second to one minute. Salad: Toss lettuce with dressing. To Assemble: Place grilled bread on flat surface. Spread duxelles on bottom half of both loaves, evenly dividing (you may not need to spread all the way to the ends as they may be sliced off, depending on the length of loaf). Line patties up, three to a loaf, leaving an inch or so between patties. Top burgers with Tomato Bernaise sauce. Divide salad between loaves in top hollowed-out section. Close loaves. To serve, slice ends of loaf off, leaving 1/2" of bread before the burgers. Slice between individual burgers and serve.
This dish was apparently created for Arther Wellesley, the 1st Duke of Wellington ... The White Zin makes a great substitution for Madeira wine in the Duxelles — it gives it a nice sweetness. I was raised on a dairy farm and love butter. Hope you enjoy this rendition of Beef Wellington - The Burger Wellington!