The Wellington Burger- a play on the classic Beef Wellington- this burger is rich, decadent, and a cause for celebration. Mushroom duxelles, pâté, melty taleggio cheese, and two 8oz grass-fed beef patties: what more could you need?
yields 2 burgers
Can be made in advance.
Can be made in advance. Nice to have on hand for a charcuterie board.
Wellington Burger Assembly
16oz coarse ground 80/20 grass-fed beef
2 brioche buns
2 slices taleggio cheese
chicken liver pâté
2 T butter
Form ground beef into two 8oz portioned balls, liberally season with salt and pepper. Bring large cast iron pan up to medium-high heat. Melt butter, add beef portions to pan. Using a strong spatula, smash each portion to form patty. Allow crust to form, do not move burgers- approx. 2 minutes for medium rare. Flip burgers, do not move. Continually baste burgers with butter and beef fat in the pan for about 1 minute. Cover patties with taleggio cheese and cook for another minute or-so for medium rare. Remove burgers from heat, rest on cutting board.
Toast brioche buns in the same cast iron pan with the beef drippings. Spoon mushroom duxelles on bottom bun, place burger on top, spread chicken liver pâté on top bun.
cocktail: Black Walnut Old Fashioned
beer: A barrel-aged imperial stout works nicely here. The rich qualities of the stout compliment the char of the burger, while the sweet and round notes from barrel-aging augment similar flavors in the mushroom duxelles and pâté . Some beers to look for: AleSmith Barrel-Aged Speedway Stout, Flying Dog Barrel-Aged Gonzo, New Holland Dragon's Milk, or Oskar Blues Barrel-Aged Ten Fidy.