🍔 Cheeseburger Wellington

2 Wellingtons · prep 40 min · cook 35 min

Ingredients

• 2 sheets of puff pastry, thawed
• 4 small burger patties, 60 to 85 g each
• 4 small squares of cheddar
• 4 to 6 pickle slices
• 80 g caramelised onions (see below)
• Burger sauce, shop-bought or homemade (mayonnaise + ketchup)
• 1 egg, beaten, for the glaze
• White sesame seeds
• Flaky salt
• For the caramelised onions: 1 large onion thinly sliced, 1 tbsp olive oil, a pinch of salt, 1/2 tsp sugar (optional)
• For the fries: 3 to 4 russet potatoes, 1 tbsp olive oil, salt

Method

1. Fries first. Preheat the oven to 220 °C (425 °F). Cut the potatoes into fries and soak them in cold water for at least 30 min.
2. Drain and dry them VERY thoroughly. This is the single most important move in the recipe: any remaining moisture steams the fries instead of roasting them, and they stay pale and soft.
3. Toss with olive oil and salt, spread in a SINGLE layer on a lined baking sheet, and bake 25 to 35 min, flipping halfway.
4. The onions: soften them 5 to 7 min over medium heat in the olive oil with a pinch of salt, then lower the heat and cook 10 to 20 min more, stirring, with a splash of water if they stick. Add the sugar to speed it up. They should turn jammy and deeply golden. Let them cool a little.
5. The patties: season generously with salt and pepper, then sear 2 to 3 min a side in a hot pan. They finish cooking in the oven. Let them cool slightly before building.
6. Building: preheat the oven to 180 °C (350 °F). Lightly grease the inside of two small oven-safe bowls. Cut the puff pastry into roughly 18 cm squares and drape one over each bowl.
7. Layer IN THIS ORDER: a patty, a cheddar square, a spoonful of burger sauce, the pickle slices, the caramelised onions, a second patty, a second cheddar square.
8. Fold the pastry corners over the top and pinch every seam firmly: any weak point will burst open in the oven.
9. Invert each bowl to release the Wellington onto a lined baking sheet, seam-side down. Gravity helps hold it shut through the bake.
10. Brush generously with beaten egg, scatter with sesame seeds and flaky salt.
11. Bake 30 to 35 min at 180 °C (350 °F), until deep golden and crisp all over. Do not trust the colour at 20 min: the inner layers of the pastry need the full time. If the top browns too fast, tent it loosely with foil.
12. Rest 5 min, slice in half and serve at once with the fries and a bowl of burger sauce.

Adapted from theChefoutWest (YouTube)

Open this recipe in Fogar — shopping list, pantry, weekly menu