Burger Wellington

Ingredients

• 2 sheets puff pastry (thawed)
• 4 burger patties (small, 2-3 oz each)
• 4 squares cheddar cheese (small squares)
• 5 pickle slices (4-6 slices)
• 0.33 cup caramelized onions (recipe below)
• burger sauce (store-bought or punchy burger sauce)
• 1 egg (beaten, for egg wash)
• white sesame seeds (for garnish)
• flaky salt (for garnish)
• 1 large onion (thinly sliced)
• 1 tbsp olive oil (for onions)
• salt (pinch, for onions)
• 0.5 tsp sugar (optional, speeds up caramelization)
• water (splash as needed)
• 3.5 russet potatoes (3-4 potatoes, cut into fries)
• 1 tbsp olive oil (for fries)
• salt (to taste, for fries)

Steps

1. 1

   Preheat your oven to 425°F (220°C).

2. 2

   Soak the cut potatoes in cold water for at least 30 minutes to remove excess starch.

3. 3

   Drain the potatoes and dry them very thoroughly with a kitchen towel; any remaining moisture will cause them to steam instead of roast. Leave them on the towel for a few minutes to ensure they are completely dry.

4. 4

   Toss the dried potatoes with 1 tablespoon of olive oil and salt to taste.

5. 5

   Spread the potatoes onto a parchment-lined baking sheet in a single layer. Bake for 25–35 minutes, flipping halfway through, until golden and crispy at the edges.

6. 6

   While the fries soak and bake, make the caramelized onions. Heat 1 tablespoon of olive oil in a skillet over medium heat.

7. 7

   Add the sliced large onion and a pinch of salt to the skillet. Cook for 5–7 minutes until softened.

8. 8

   Reduce the heat to medium-low and cook for a further 10–20 minutes, stirring occasionally. Add a small splash of water if the onions start to stick, and add 1/2 teaspoon of sugar if using to speed up caramelization. Cook until jammy and deeply golden, then set aside to cool slightly.

9. 9

   Season the burger patties generously with salt and pepper.

10. 10

    Sear the patties in a hot pan for 2–3 minutes per side until just cooked through. They will finish cooking in the oven. Rest the patties briefly and let them cool slightly before building the Wellingtons.

11. 11

    Preheat the oven to 350°F (175°C). Lightly grease the insides of two small round oven-safe bowls.

12. 12

    Cut the thawed puff pastry into roughly 7x7 inch squares and lay one square over each prepared bowl.

13. 13

    Layer the ingredients into the pastry-lined bowls in this exact order: one burger patty, one cheddar square, a spoonful of burger sauce, pickle slices, caramelized onions, a second burger patty, and a second cheddar square.

14. 14

    Fold the pastry corners up and over the stack. Pinch the pastry tightly at every seam to prevent it from opening during baking.

15. 15

    Invert each bowl to release the wrapped Wellington onto a parchment-lined baking sheet, seam-side down.

16. 16

    Brush the pastry generously all over with the beaten egg wash. Sprinkle with sesame seeds and flaky salt.

17. 17

    Bake at 350°F for 30–35 minutes until the pastry is deep golden brown and crisp all over. If the top browns too quickly, tent loosely with foil.

18. 18

    Let the Wellingtons rest for 5 minutes before slicing.

19. 19

    Slice in half and serve immediately with the crispy fries and extra burger sauce on the side.

Notes

The single most important thing in this recipe is drying your fries properly. Water on the potato surface means they steam instead of roast. Sealing the pastry firmly is the difference between clean layers and a blowout in the oven. Pinch like you mean it and flip seam-side down. Using cheddar acts as a moisture barrier to keep the pastry crisp.

Nutrition per serving

• main
• dinner
• baked
• burger
• puff pastry
• comfort food