Poor Man’s Black & White Truffle Wellington Burger
By HomeRearedChef on February 21, 2013
This “poor man’s Wellington,” a burger recipe, sheer delicacy, couldn’t be further from the truth, for there is nothing “poor” about making this dish! This Wellington burger is made with home-ground boneless beef rib meat (one of the tastiest cuts around), and ground a second time with white truffle butter and black truffle mousse-pâté. Lastly, it is shaped, fried and wrapped in delicious, flaky puff pastry. The burger is unbelievably tender and so, so flavorful. It is absolute yumminess!
Come; take a comfortable seat at our cozy table. Dinner is served!
Recipe makes 7 1/3-pound puff pastry wrapped patties (but you can make your burger patties bigger or smaller to your personal preference).
STEPS 1 (grinding meat):
2.5 pounds boneless beef ribs
1/4 cup (4-tablespoons) white truffle butter, chilled
4 ounces black truffle mousse-pâté
1 teaspoon coarse sea salt
1/2 teaspoon black pepper
- Dry the meat of juices, and cut into workable pieces (according to your grinder’s instructions, of course).
- Set your grinder to a fine grind and run meat through, catching it in a deep and large-enough plate.
- Slightly, but gently, spread the meat out and evenly scatter the rest of the ingredients over the meat.
- With your grinder still set at a fine grind, run the meat mixture through a second time, catching it into a bowl.
- Cover bowl and allow meat mixture to chill at least 2 hours and up to overnight in the fridge.
- With gentle hands shape 7 6-ounce hamburger patties (DO NOT overwork the meat; this will make the cooked patties tough!) or size burger patties you prefer, then cover with plastic wrap and keep refrigerated until ready to use.
Note: Refrigerate the burger patties at least 1 hour and only take out of the fridge when you are ready to fry—you want to fry a cold burger.
STEPS 2 (frying burgers):
1 tablespoon [high-heat] oil (peanut oil is preferred here)
Prepared [chilled] burger patties from steps 1
- Heat a fry pan on medium-high, and fry burgers about 90 seconds each side (if you want your burgers done less, rare to medium-rare, you must cook the patties 20-30 seconds less time).
Note: Keep in mind that the cooked patties will further cook about 20 minutes longer in the oven (wrapped in the puff pastry).
- Allow the patties to cool about 20-30 minutes before wrapping in the pastry.
STEPS 3 (prepping puff pastry and assembling burger):
Preheat oven to 450 degrees, and ready a large (or 2) baking sheet(s) with parchment paper (this makes for very easy clean up).
2 tablespoons cream
A good pinch of salt
2 packages puff pastry sheets (such as Pepperidge Farm), defrosted
Flour for dusting
Cooled burger patties from steps 2
- With a fork whip egg, cream and salt till well blended (this is the egg wash); set aside.
- Divide each package of puff pastry into 4 burger wrappers. Lay out the 4 sections on a lightly flour dusted surface, and with a rolling pin gently roll each section to stretch to a size needed for wrapping the individual burgers.
- Place a cooled burger in the center of each dough piece, brush the inside edges of the dough with the egg wash and fold to seal burger, place them on the parchment-lined pan seam-side down.
- Brush the tops of each Wellington burger with the egg wash and sprinkle with a few grinds of pepper. Place baking sheet(s) with Wellington burgers in the preheated oven and immediately turn down heat to 425 degrees. Bake 20-25 minutes or until Wellington’s are golden.
Serve immediately, adding whatever condiments to your liking.
Cook with heart; eat with gusto. Buen Provecho!
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By Shari Eberts