Burger Wellington (Cheeseburger Wrapped in Puff Pastry)

Ingredients

• 2 sheets puff pastry (Thawed; cut into roughly 7 × 7-inch squares)
• 4 small burger patties (2–3 oz each)
• 4 squares cheddar cheese
• 4 slices pickle slices (Use 4–6 slices)
• 0.333 cup caramelized onions (Prepared from the onions listed below)
• burger sauce (Store-bought or the author's punchy burger sauce; use for filling and serving)
• 1 egg (Beaten, for egg wash)
• white sesame seeds (For topping)
• flaky salt (For topping)
• 1 large onion (Thinly sliced)
• 1 tbsp olive oil (For caramelizing the onions)
• salt (A pinch, for the onions)
• 0.5 tsp sugar (Optional; speeds up caramelization)
• water (A small splash as needed if the onions begin to stick)
• 3 russet potatoes (Use 3–4 potatoes; cut into fries)
• 1 tbsp olive oil (For tossing the fries)
• salt (To taste, for the fries and seasoning the patties)
• black pepper (For seasoning the burger patties)

Steps

1. 1

   Preheat the oven to 425°F. Cut the russet potatoes into fries and soak them in cold water for at least 30 minutes.

2. 2

   While the potatoes soak, heat 1 tablespoon olive oil in a skillet over medium heat. Add the sliced onion and a pinch of salt, and cook for 5–7 minutes, until softened.

3. 3

   Reduce the heat to medium-low. Cook the onions for another 10–20 minutes, stirring occasionally and adding a small splash of water if they begin to stick. Add the optional ½ teaspoon sugar if using. Continue until the onions are jammy and deeply golden, then set them aside to cool slightly.

4. 4

   Season the four burger patties generously with salt and pepper. Sear them in a hot pan for 2–3 minutes per side, until just cooked through; they will finish cooking in the oven. Rest briefly and allow them to cool slightly before assembling.

5. 5

   Drain the potatoes and dry them very thoroughly; remaining moisture will cause them to steam instead of roast. Toss them with 1 tablespoon olive oil and salt, then spread them in a single layer on a parchment-lined baking sheet.

6. 6

   Lightly grease the insides of two small bowls to use as shaping molds. Cut the puff pastry into roughly 7 × 7-inch squares and lay one square over each bowl.

7. 7

   Layer the filling in this exact order in each bowl: one burger patty, one cheddar square, a spoonful of burger sauce, pickle slices, caramelized onions, the second burger patty, and the second cheddar square.

8. 8

   Fold the pastry corners up and over each stack, pinching tightly at every seam.

9. 9

   Invert each bowl to release the wrapped Wellington onto a parchment-lined baking sheet, seam-side down. Refrigerate the Wellingtons until the fries are finished baking.

10. 10

    Bake the fries at 425°F for 25–35 minutes, flipping halfway through, until golden and crisp at the edges.

11. 11

    Remove the fries from the oven and set them aside uncovered on a wire rack.

12. 12

    Reduce the oven temperature to 350°F. Brush the chilled Wellingtons generously with beaten egg, then sprinkle them with white sesame seeds and flaky salt.

13. 13

    Bake the Wellingtons for 30–35 minutes, until deep golden brown and crisp all over. Let them rest for 5 minutes before slicing.

14. 14

    While the Wellingtons rest, return the fries to the still-warm oven or place them in a 400°F air fryer for 3–5 minutes to re-crisp.

15. 15

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

Notes

The source lists 3–4 russet potatoes and 4–6 pickle slices; the quantities above use the lower end of those ranges. The patties are intentionally only just cooked before wrapping because they finish in the oven. The source also notes that veggie patties can be quickly seared before wrapping, and that raw onions work in a pinch but produce a sharper, moister filling.

Nutrition per serving

• main
• American
• baked
• beef
• cheeseburger
• puff pastry
• oven-fried
• comfort food