Beef Wellington Burger
I was honestly lying in bed one night, trying to fall asleep and all I could think about was that I had a package of mushrooms in my fridge that I had to use up before they went bad (I know, I’m a loser and apparently mushrooms are my biggest worry; not bad!). I didn’t want to make pizza, and I didn’t just want regular sautéed mushrooms either. I definitely didn’t want to have to go to the store so it had to be with what I had on hand. Then it came to me; the flavours of a beef wellington but in a burger. Moments of genius like this is what makes it all worth it!
Serves 4
1 Package extra lean ground beef (about 400 g)
1 Batch of the Mushrooms Duxelles:
1 227 g package of button mushrooms, washed
2 Large shallots
3 Cloves garlic, crushed
1 tbsp extra virgin olive oil
6 Sprigs fresh thyme, left whole
1/4 Cup white wine
1 tsp dijon mustard
– Pulse the mushrooms, shallots and garlic in a food processor (until a fine dice).
– Over medium heat saute the mushroom mixture in the extra virgin olive oil.
– Throw in the sprigs of thyme.
– Season with salt and pepper.
– Sauté for 10-15 minutes, until the mushrooms are browned and have given off their water.
– Add the white wine and dijon mustard; mix well to incorporate the mustard.
– Turn the heat to high to let the alcohol cook out; about one minute.
– Set aside and let the mixture cool.
– Remove the thyme stems.
1/2 Cup fat free sour cream
1/2 tsp salt
½ tsp pepper
Mix all ingredients in a bowl and divide into 4 portions. Roll each portion into a ball and then flatten it into the shape of a burger. Push down on the centre to keep it from turning into a baseball once it is cooked.
You can panfry these burgers or barbeque them just be warned that these burgers are very soft and liable to fall apart if you touch them too much so whatever method of cooking you choose be sure not to touch them until they are ready to be flipped.
The trick to grilling/cooking these burgers is to place them on a really hot grill, max heat for the first 30 seconds or so. This will sear the outside making it easier to keep the burger intact when it’s time to be flipped.
Drop the heat to medium high or a smidge lower just make sure the meat is cooked on the inside and not burned on the outside.
The burgers should be ready to be flipped after about 5 to 6 minutes.
You can tell the burgers are cooked when the juices run clear, again about 5 to 6 minutes on each side.
Lightly coat the grill or pan with oil before you turn on the heat, this will keep the meat from sticking.
Notes:
- *Again, do NOT use a spray once the heat is on (flammable!).
- Serve on toasted whole wheat buns.
- This recipe could make 6 medium sized burgers because you are adding so many vegetables to the beef.
- Garnish anyway you like but I really liked good old-fashioned ketchup and Dijon mustard
- There is less salt in this recipe than my other beef recipes because the mushrooms Duxelles are seasoned and also because the Dijon mustard adds a lot of sodium as well.
- The mushrooms had already spoiled so poor Mike had to stop at the store on his way home for more mushrooms!
- Mushrooms Duxelles, I had no idea this had a fancy name; thank you Gordon Ramsay!
