RECIPES: Recipe Details
Hello, My name is Eric and I love to cook. I am a chemist by training, but my passion is food. Here is my burger recipe based on the classic beef wellington.
3 lbs ground chuck
6 shallots finely minced
1 1/2 lb cimini mushrooms finely minced
1/2 lb porcini mushrooms finely minced
1/2 lb oyster mushrooms finely minced
3 tsp sea salt (divided)
1 1/2 tsp black pepper (divided)
1 cup pinot noir (divided)
1 tbsp extra virgin olive oil
4 tbsp unsalted butter
2 tbsp all purpose flour
2 sheets puff pastry (frozen)
1 lb liver pate
Light grill and set all burners to high heat. In a large mixing bowl add the chuck and set to the side. Place shallots into a food processor and pulse until finely minced. Add 2 tsp to the chuck and set the remainder aside. Place all of the mushrooms into the food processor and pulse until finely minced. Add 1/4 cup to the chuck mixture and set the rest aside. Add 2 tsp sea salt, 1 tsp black pepper and 1/2 cup pinot noir to the chuck mixture. Mix until all ingredients are well combined. Make six equal portions and form each into a patty. Place the patties onto the gril and close the lid cook for 2 minutes per side. Remove from Grill and set aside to cool. Place a cast iron skillet on the grill. Add the oil and butter. Add the remaining shallots and cook for 1 minute. Add the remaining muchrooms and cook until they release all moisture around 4-5 minutes. add remaining salt, pepper and wine and cook until the wine is completely reduced. Remove skillet from grill and transfer mixture to a bowl, set aside to cool. Reduce the grill to medium heat and shut off the middle burner. Flour your prep surface and rolling pin. Placed defrosted puff pastry sheet and roll out until uniform. Cut each sheet into thirds. Take one piece of puff pastry and add 1/6 of the cooled mushroom mixture. add one burger patty and top with 2 oz of pate. Repeat for all six burgers. Fold the pastry over enclosing the burger and mixture inside. crimp all edges so the miture does not fall out when cooking. Beat the egg and brush egg wash on each. Put onto the center of the grill and cook until the pastry puffs and is golden brown, around 15-20 minutes. Remove from grill and enjoy.