Poor Man’s Black & White Truffle Wellington Burger

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!

Poor Man’s Black & White Truffle Wellington Burger1

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):

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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.

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  • 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.

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  • Cover bowl and allow meat mixture to chill at least 2 hours and up to overnight in the fridge.

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  • 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).

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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 eggs

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.

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  • 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.

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Serve immediately, adding whatever condiments to your liking.

Cook with heart; eat with gusto. Buen Provecho!


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