ingredients

The Modern Wellington Burger

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Servings

4 Servings

Servings 4 Servings

The Modern Wellington Burger Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe Servings 4 Servings Servings 4 Servings

Ingredients

Burgers

• 1 Package Schweid & Sons CAB Custom Blend: Chuck Brisket
• 8 Slices paper thin cut pancetta (or prosciutto)
• 4 Teaspoons Dijon Mustard
• 1 Package of crescent roll dough
• 4 Tablespoons of Worcestershire Sauce
• 4 Tsp of butter
• 1 Cup shredded Havarti

Duxelles (Minced Sautéed Mushrooms)

• 1/2 Cup finely minced yellow onion
• 1 3/4 Cup finely minced mixed mushrooms (Portabella, shitake and/or porcini)
• 5 Tablespoons Butter
• 1 Tablespoon of fresh Thyme
• 1 Tablespoon of fresh Tarragon
• 1 Tablespoon of chopped fresh garlic
• 1/3 Cup finely chopped fresh parsley
• 1/8 Tablespoon of black pepper
• 2 Tablespoons of cream cheese

Servings: Servings

Units:MetricUS Imperial

Instructions

Prepare Duxelles

1. Prepare Duxelles: Melt 3 tbsp. butter over a medium flame and add onion and cook for 4 minutes. 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.

Prepare Pancetta (or Prosciutto)

1. Prepare Pancetta (or Prosciutto): On a medium heat cook the pancetta slices only a few minutes on both sides until very lightly crispy.

Cook Burgers

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.

Bake Your Burger

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.

Recipe Notes

The Modern Wellington Burger is an updated classic bursting with savory flavors and textures including Paper-thin sliced Pancetta, Duxelles, Dijon, and Havarti Cheese on a juicy Worcestershire seared burger encased in a flaky buttery pastry.  This distinguished burger is recommended for brunch but perfectly dressed for an upscale dinner or a casual gathering with family and friends. 

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instructions

1. Prepare Duxelles: Melt 3 tbsp. butter over a medium flame and add onion and cook for 4 minutes. 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.
2. Prepare Pancetta (or Prosciutto): On a medium heat cook the pancetta slices only a few minutes on both sides until very lightly crispy.
3. 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.
4. 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.