The Beef Wellington Burger! Normally I’m a smash burger guy through and through… but that just didn’t feel right for a beef Wellington burger! So I could these up Hot and Fast on my @schwankgrills and gave it the full Beef Wellington treatment when it came to the buns and toppings! Puff Pastry Buns: • puff pastry dough, thawed • 1 egg • 1 tbsp whole milk • @Maldon Salt • fresh thyme To make the buns, just thaw and cut the puff pastry into circles, I used a ring mold! Then place them on a parchment lined baking sheet, brush them with the egg wash which is just the egg and milk whisked together, and top with Flakey Salt and Thyme. Bake at 350°F for 15-20 mins! Burger Recipe: • 75/25 Ground beef, 1/2 lb per burger • salt • 2 tbsp butter • 8oz mushroom - Cremini or White button, finely chopped • 1/4 cup shallots, finely chopped • 2 tbsp fresh Thyne, chopped • 1/4 cup red wine • salt and pepper • spring mix • prosciutto • havarti cheese • 1/2 cup @Hellmann’s Mayonnaise Mayo • 1/4 cup Whole Grain mustard To make the duxelles, chop the mushrooms, thyme, and shallots and combine in a skillet over medium heat after you melt the butter in the pan. Let this start to cook down, then add the wine and let that reduce and cook out, stir occasionally! Season with salt and pepper, and continue to let this cook down for 15-20 mins on medium heat until the mixture starts to stick together and darkens in color! Then to make the burgers, preheat the Schwank grill or broiler as high as it goes, then form the Pattie’s and season with salt. Cook for 60-90 secs per side before adding the prosciutto and havarti cheese and letting it cook at a lower temp , the bottom position on the Schwank, until the cheese melts and the burger hits about 129°F internal. Let the burger rest up to 140°F, then put the burger together! The mayo mustard mix is just 2 parts mayo to 1 part mustard and mix. Enjoy! Bread Knife - @Messermeister
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