Rice Paper Cheeseburger Wellington

Ingredients

• 500 g ground beef (preferably 80/20 for extra juiciness)
• salt (to taste)
• black pepper (to taste)
• 4 rebanadas cheddar cheese (or American cheese for better melting)
• 8 hojas rice paper (two layers are used for each Wellington)
• 0.5 taza white onion (finely chopped and sautéed)
• 0.25 taza pickles (sliced)
• 2 tbsp vegetable oil (for frying)

Steps

1. 1

   Divide the ground beef into 4 equal portions and form thick patties. Season generously with salt and pepper on both sides.

2. 2

   In a skillet over medium-high heat, sear the patties for 2-3 minutes per side until browned but not fully cooked in the center. Remove from heat.

3. 3

   Prepare a workstation with a large plate of warm water to hydrate the rice paper.

4. 4

   Dip a sheet of rice paper in the warm water for a few seconds until pliable, then place it on a clean surface. Repeat with a second sheet and place it on top of the first to reinforce it.

5. 5

   Place a slice of cheese in the center of the rice paper, followed by a portion of sautéed onions, pickles, and finally the seared meat.

6. 6

   Fold the edges of the rice paper over the filling, wrapping it tightly like a burrito or a square parcel, ensuring it is well sealed.

7. 7

   Heat a bit of oil in a clean skillet over medium heat. Place the Wellingtons seam-side down.

8. 8

   Fry for 3-4 minutes per side, or until the rice paper is golden, bubbly, and very crispy.

9. 9

   Serve immediately while the exterior is crispy and the cheese is melted.

Notes

For optimal results, ensure the meat is well-seared before wrapping so it doesn't release too many juices that could break the rice paper. You can serve with a special burger sauce (mayonnaise, ketchup, and mustard).

Nutrition per serving

• main course
• burger
• wellington
• crispy
• dinner
• fusion
• gluten-free