Beef Cheeseburger Inspired Wellington and Chips
with Garden Salad, Caramelised Onion and Burger Sauce
- Cereals containing gluten
- Wheat
- Milk
- Sesame
- Sulphites
- Egg
- Mustard
- Milk
- May contain traces of allergens
- Sulphites
- Barley
- Celery
- Cereals containing gluten
- Mustard
- Soya
- Nuts
- Pistachio nuts
- Walnuts
- Macadamia Nuts
- Almonds
- Peanut
- Hazelnuts
- Pecan Nuts
- Brazil nuts
- Cashew nuts
Known for its crisp puff pastry, centre of tender beef and umami mushroom duxelles, this isn't your usual beef Wellington! Instead, we're making individual round Wellingtons, containing beef patties, cheese and caramelised onions. Serve with chips, salad and lashings of burger sauce to complete this fusion dish.
Ingredients
1 unit(s)
Puff Pastry Sheet
(Contains: Cereals containing gluten, Wheat May be present: Milk)
450 grams
Potatoes
240 grams
British Beef Mince
1 sachet(s)
Savoury Seasoning
(Contains: Cereals containing gluten, Wheat May be present: Sulphites, Barley, Celery, Cereals containing gluten, Milk, Mustard, Soya)
1 unit(s)
Onion
30 grams
Red Leicester
(Contains: Milk)
5 grams
Sesame Seeds
(Contains: Sesame May be present: Nuts, Pistachio nuts, Walnuts, Macadamia Nuts, Almonds, Peanut, Hazelnuts, Pecan Nuts, Brazil nuts, Cashew nuts)
1 unit(s)
Medium Tomato
20 grams
Baby Leaf Mix
12 grams
Balsamic Glaze
(Contains: Sulphites)
30 grams
Burger Sauce
(Contains: Egg, Mustard)
Not included in your delivery
1 tsp
Sugar for the Onions
2 tbsp
Tomato Ketchup
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 220°C/200°C fan/gas mark 7. Remove the puff pastry from your fridge to allow it to come to room temperature.
Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).
Pop the chips onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary. Set aside.
Next, add the savoury seasoning and beef mince to a large bowl. Season with pepper and mix together with your hands.
Roll into even-sized balls, then shape into 1cm thick burgers, 1 per person and pop onto a baking tray. TIP: The burgers will shrink a little during cooking. Make sure to really press down until the burgers are thin and large.
When the oven is hot, bake the burgers on the middle shelf until cooked through, 12-15 mins. IMPORTANT: Wash your hands and equipment after handling raw mince. The burgers are cooked when no longer pink in the middle.
Meanwhile, halve, peel and thinly slice the onion. Grate the Red Leicester.
Heat a drizzle of oil in a large frying pan on medium heat. Once hot, add the onion, season with salt and pepper and fry, stirring occasionally, until golden, 10-12 mins.
Add the ketchup and sugar (see pantry for both amounts) and cook until caramelised, 1-2 mins more.
Meanwhile, bake the chips on the top shelf until golden, 25-30 mins. Turn halfway through.
While everything cooks, lay the puff pastry onto a lined baking tray and cut the puff pastry into 2 large and 2 smaller burger-sized circles (2 circles per person). Remove any excess pastry.
Once the burgers are cooked, place a burger in the centre of the smaller pastry circles.
Top with the caramelised onions and grated Red Leicester.
Dampen the edges of the pastry with a little water, then top with the remaining larger pastry circles.
Fold the pastry edges over each other to enclose the burgers.
Gently press the edges down with the back of a fork to tightly seal the parcels. Trim off any excess pastry.
Brush the tops with a little milk if you have any - if not, use water. Sprinkle the sesame seeds over.
Bake on the middle shelf of your oven until the pastry is golden, 15-20 mins.
Meanwhile, chop the tomato into 1cm chunks.
Share the cheeseburger Wellingtons between your plates.
Serve the chips and baby leaves alongside. Scatter the tomato over the baby leaves, then drizzle over some oil and the balsamic glaze.
Finish by drizzling the burger sauce over the cheeseburger Wellingtons.
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