Wellington Burgers
Rachael Ray
From Every Day with Rachael Ray
December-January 2007
MAKES FOUR BURGERS
1 1/2 pounds ground sirloin
1 shallot, finely chopped
2 to 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 pâté
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 pâté on the bun tops and set
them into place.
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