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Duke Burgers of Wellington

This would have been Richard Nixon's favorite burger!! Inspired by beef wellington which is named after the Duke of Wellington, these burgers are ideal for the gourmet pallet. English Tradition meets the modern day burger.


2 lbs. freshly ground sirloin
1/2 cup + 2 tbsp unsalted butter (1/4 cup for patties, 2 tbsp. for carmelized onions, and 1/4 cup for buns) 
2 tsp. salt 
1 tsp. pepper 
3 tbsp. worcestershire 
1/4 cup red zinfandel wine 
3 cloves garlic (minced) 
2 shallots 
4 oz. white button mushrooms 
4 oz. crimini mushrooms 
1 white onion 
oil for grill 
4 oz. white cheddar 
6 Kaiser rolls 
good quality goose liver pate 
10-14 oz. bag of field greens


Prepare a fire in a charcoal grill with a lid to medium-high, or pre-heat a gas grill to medium high. Place meat in bowl. Cut 1/4 cup butter (2nd ingredient) into pea sized pieces. Add to meat. Add salt (3rd ingredient), pepper (4th ingredient), worcestershire (5th ingredient), red zinfandel (6th ingredient), and 3 cloves minced garlic (7th ingredient)to meat. Using a box grater, grate the shallots (8th ingredient), white button mushrooms, (9th ingredient), and crimini mushrooms (10th ingredient) into the meat. Mix the above ingredients together, but be careful not to overmix or the meat will be compacted and tough. Score the meat into 6 equal parts, and form each part into a 4-5 inch patty. Set aside. Slice the white onion (11th ingredient) into thin slices. To carmelize the onions, place the sliced onion, and 2 tablespoons of butter (2nd ingredient) into a fire safe skillet on the prepared grill. Carmelize and set aside. Brush oil (12th ingredient) on the grill rack. Place burgers on the grill. Grill for 4-5 minutes and turn. Grill for another 3-4 minutes and place white cheddar slices (13th ingredient) on each patty until melted. Remove patties from grill. During the final minutes of grilling the patties, butter (2nd ingredient) the buns (14th ingredient) with the remaining butter, and place buttered side down on the grill until lightly browned and toasty. Remove the buns and set aside. To assemble the burgers, spread a generous portion of goose liver pate (15th ingredient) onto all tops and bottoms of the buns. Place one patty cheese side up on each of the bottom portion of the buns. Top each patty with equal portions of the carmelized onions set aside from earlier. Top each burger with equal amounts of field greens(16th ingredient). Place the top of the rolls on each burger and serve. Makes 6 burgers


This is a very rich burger, and could also be made with ground tenderloin, which would be more expensive, but definitely delicious. I sometimes also add shitake mushrooms, but couldn't fit it into the 16 ingredients. Enjoy!