Wellington Burgers

Wellington Burgers
  • Cook Time
  • Prep Time
  • 4Servings


  • 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


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.

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.

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.