Tuesday, July 17, 2018

Poor Man’s Black & White Truffle Wellington Burger

This “poor man’s Wellington,” a burger recipe, sheer delicacy, couldn’t be further from the truth, for there is nothing “poor” about making this dish!

This Wellington burger is made with home-ground boneless beef rib meat (one of the tastiest cuts around), and ground a second time with white truffle butter and black truffle mousse-pâté. Lastly, it is shaped, fried and wrapped in delicious, flaky puff pastry. The burger is unbelievably tender and so, so flavorful. It is absolute yumminess!

Come; take a comfortable seat at our cozy table. Dinner is served!

Recipe makes 7 1/3-pound puff pastry wrapped patties (but you can make your burger patties bigger or smaller to your personal preference).

STEPS 1 (grinding meat):

2.5 pounds boneless beef ribs

1/4 cup (4-tablespoons) white truffle butter, chilled

4 ounces black truffle mousse-pâté

1 teaspoon coarse sea salt

1/2 teaspoon black pepper

  • Dry the meat of juices, and cut into workable pieces (according to your grinder’s instructions, of course).
  • Set your grinder to a fine grind and run meat through, catching it in a deep and large-enough plate.
  • Slightly, but gently, spread the meat out and evenly scatter the rest of the ingredients over the meat.
  • With your grinder still set at a fine grind, run the meat mixture through a second time, catching it into a bowl.
  • Cover bowl and allow meat mixture to chill at least 2 hours and up to overnight in the fridge.
  • With gentle hands shape 7 6-ounce hamburger patties (DO NOT overwork the meat; this will make the cooked patties tough!) or size burger patties you prefer, then cover with plastic wrap and keep refrigerated until ready to use.

Note: Refrigerate the burger patties at least 1 hour and only take out of the fridge when you are ready to fry—you want to fry a cold burger.

STEPS 2 (frying burgers):

1 tablespoon [high-heat] oil (peanut oil is preferred here)

Prepared [chilled] burger patties from steps 1

  • Heat a fry pan on medium-high, and fry burgers about 90 seconds each side (if you want your burgers done less, rare to medium-rare, you must cook the patties 20-30 seconds less time).

Note: Keep in mind that the cooked patties will further cook about 20 minutes longer in the oven (wrapped in the puff pastry).

  • Allow the patties to cool about 20-30 minutes before wrapping in the pastry.

STEPS 3 (prepping puff pastry and assembling burger):

Preheat oven to 450 degrees, and ready a large (or 2) baking sheet(s) with parchment paper (this makes for very easy clean up).

2 eggs

2 tablespoons cream

A good pinch of salt

2 packages puff pastry sheets (such as Pepperidge Farm), defrosted

Flour for dusting

Cooled burger patties from steps 2


  • With a fork whip egg, cream and salt till well blended (this is the egg wash); set aside.
  • Divide each package of puff pastry into 4 burger wrappers. Lay out the 4 sections on a lightly flour dusted surface, and with a rolling pin gently roll each section to stretch to a size needed for wrapping the individual burgers.
  • Place a cooled burger in the center of each dough piece, brush the inside edges of the dough with the egg wash and fold to seal burger, place them on the parchment-lined pan seam-side down.
  • Brush the tops of each Wellington burger with the egg wash and sprinkle with a few grinds of pepper. Place baking sheet(s) with Wellington burgers in the preheated oven and immediately turn down heat to 425 degrees. Bake 20-25 minutes or until Wellington’s are golden.

Serve immediately, adding whatever condiments to your liking.

Cook with heart; eat with gusto. Buen Provecho!

About the Writer

HomeRearedChef is a writer for BrooWaha. For more information, visit the writer's website.
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5 comments on Poor Man’s Black & White Truffle Wellington Burger

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By riginal on February 28, 2013 at 04:08 am

HRC i'm sitting here visualizing. I can see you talking on tele.Bashed a foot on a near cleared up ulcer Monday...started another. Strapped it up and thought i'd stir the missus up about all your cooking finesse, exotic dishes. I hate peace.Wife's an excellent cook but she cooks plane food...something falls off a plane and in it goes (joking).Tuesday night. Truth! Better half makes a wonderful rice dish sits pot under the kitchen exhaust fan and gives me that "eat your heart out HRC look." I'm laughing to myself. She complains that the fan is "stuttering." So i turn fan does stutter. We both walk away...missus takes washing off line. I walk over to pot and look in. Turn fan off. Something starts dropping in pot. A rat had died on the fan and when i turned the fan on centrifigul force added the extra ingredients...maggots. There is a God...he punishes me every time i stir my wife up! Have you any recipes that imbrace maggots? Or, can you suggest anything that can be done with cold baked beans on toast and a smart arse look from my wife who said, "why did you turn the fan on fool?" Honestly, you wouldn't bag your husband like that now would you? Aren't you frightened that a burglar tele cook will break into your house...cook up all your recipes and die from overeating, licking his lips,with a smile on his face? Wednesday...she brings home take-away...the maggots looked more appealing! I'm not a fussy eater...neither is Bear Grills! cheers...

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By HomeRearedChef on February 28, 2013 at 11:01 am

Dear Riginal, your comments always but always manage to put a big smile on my face, and I needed one today. Thank you, thank you, Amigo!! (And no, I do not have a recipe to "imbrace maggots." LOL!

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By Barbara MacDonald on March 01, 2013 at 09:11 am

Sorry I have not been able to leave any comments the last couple can't post a picture, I could not do much of anything. Finally just now managed to get on and I am hoping I am able to post this...

@Riginla LOL>>>

This sound really good, and yes a less expensive version, although I am sure it would be wonderful.

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By HomeRearedChef on March 02, 2013 at 04:24 pm

It was really good, but very rich. lol!

It is so very frustrating when I can't add my pictures to a post. I believe that pictures add a lot to an article. Sigh!

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By Barbara MacDonald on March 02, 2013 at 04:26 pm

I agree Virginia, I am not happy if I can't post a picture as well as a, yes, I understand what you mean...:-)

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