The Modern Wellington Burger
Prep Time
10
Cook Time
45
Servings
4
Serves
4-
1 Pack Schweid & Sons CAB The Signature Blend 1lb Brick
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8 Slices Paper thin cut pancetta (or prosciutto)
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4 TSP Dijon Mustard
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1 Pack Crescent roll dough
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4 TBSP Worcestershire Sauce
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4 TSP Butter
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1 Cup Shredded Havarti
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1/2 Cup Finely minced yellow onion
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1 3/4 Cup Finely minced mixed mushrooms (Portabella, shitake and/or porcini)
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5 TBSP Butter
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1 TBSP Fresh Thyme
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1 TBSP Fresh Tarragon
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1 TBSP Fresh garlic (chopped)
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1/3 Cup Finely chopped fresh parsley
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1/8 TBSP Black pepper
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2 TBSP Cream cheese
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1. Prepare Duxelles: Melt 3 tbsp. butter over a medium flame and add onion and cook for 4 minutes.
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2. Add all additional ingredients (except for parsley and cream cheese) and cook for approximately another 6-9 minutes until mushrooms are reduced almost to a paste. Stir in parsley and cream cheese evenly in the mixture then remove from heat. Drain excess butter if necessary.
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1. Prepare Pancetta (or Prosciutto): On a medium heat cook the pancetta slices only a few minutes on both sides until very lightly crispy.
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1. Cook Burgers: Melt 2 tbsp. butter in large grill pan then add 4 tbsp Worcestershire Sauce. Evenly place burgers in pan on a medium high heat and cook just until just medium rare then drain pan and remove from heat.
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1. Bake Your Burger: Stack your burgers ingredients in this order: Pancetta, Dijon, Shredded Cheese, Burger, Duxelles and Dijon again. Wrap each burger pile completely in dough pinching seams when necessary and bake at 350 deg for 20-25 mins or until golden brown. Let sit for 10 minutes before serving.
Notes
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