Wellington Burgers

December 2006
Wellington Burgers

by 20 people

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The Wellington is the Rolls-Royce of burgers: Dijon-buttered rolls topped with sirloin patties, sherried mushrooms, cornichons and mousse pate.

Makes: 4 servings

Prep: 20 mins

Cook: 20 mins

  • 1 1/2 pounds ground sirloin
  • 1 shallot, finely chopped
  • 2 - 3 tablespoons finely chopped fresh parsley
  • 1 tablespoon Worcestershire sauce (eyeball it)
  • Salt and freshly ground pepper
  • Extra-virgin olive oil (EVOO), for drizzling
  • 3 tablespoons butter
  • 1/2 pound cremini or white mushrooms, sliced
  • 1/4 cup dry sherry
  • 2 tablespoons Dijon mustard
  • 4 eggy rolls, split and toasted, or 8 thick slices challah bread, toasted
  • 1 small bunch  watercress, chopped
  • 1/2 cup chopped cornichons or baby gherkin pickles
  • 1/2 pound truffle mousse pate
  1. In a medium bowl, mix together the meat, shallot, parsley and Worcestershire sauce; season with salt and pepper. Score the meat into 4 equal portions and then form into large patties. Heat a drizzle of EVOO in a large nonstick skillet over medium-high heat. When the pan is screaming hot, add the patties and cook for 4 minutes on each side for medium rare, 6 minutes on each side for medium well.
  2. Meanwhile, place a medium skillet over medium heat. Melt 2 tablespoons butter in a drizzle of EVOO, add the mushrooms and cook until tender, about 6 minutes. Pour in the sherry and let it cook off, about 30 seconds. Season the mushrooms with salt and pepper and remove from the heat.
  3. Stir together the mustard and remaining 1 tablespoon butter. Spread the Dijon butter liberally on the bun bottoms. Top with the watercress, a burger patty, a pile of mushrooms and a few chopped cornichons. Spread the mousse pate on the bun tops and set them into place.
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