Beef Wellington Cheese Burger Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Green Peppercorn sauce
1 shallot, finely chopped
5 sprigs fresh thyme, finely chopped
1 ¼ teaspoon garlic powder
1 cup mayonnaise
¼ teaspoon dry mustard powder
3 teaspoons green peppercorns in brine, drained, coarsely chopped
Patties
Vegetable oil, for rubbing on the grill rack.
1 ¼ pounds ground chuck
1 ¼ pounds ground sirloin
¼ cup Worcestershire sauce
1 ¼ teaspoons fresh ground pepper
Duxelles
1 tablespoon butter, softened
1 tablespoon olive oil
12 ounces white button mushrooms, sliced
2 shallots, sliced, rings separated
2 large garlic cloves, minced
2 tablespoons peppercorns in brine, drained, coarsely chopped
7 sprigs of thyme, leaves only finely chopped
6 slices aged white cheddar cheese
6 Kaiser hamburger buns, split
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Directions: |
Directions:Heat grill to medium high.
To make the green peppercorn sauce, Combine shallot, thyme, garlic powder, mayonnaise, mustard powder, and coarsely chopped peppercorns in a medium bowl, stir to blend. Cover, and refrigerate until ready to use.
To prepare the patties: Combine the ground chuck and sirloin. Split evenly into 6 equal portions and form the patties to fit the buns. Make sure to handle the meat as little as possible to avoid compacting too much. Brush Worcestershire and pepper on each side of the patties. Cover in plastic wrap, and set aside until ready to use.
Make the Duxelles: Heat a heavy fireproof skillet on grill for at least 3 minutes. Carefully add the butter and olive oil in the hot skillet. Add mushrooms, shallots, garlic, peppercorns, and thyme. Close Barbeque lid. Stir occasionally until the vegetable mixture is softened,
About 5 minutes. Remove from grill, transfer to a bowl, and cover with aluminum foil to keep warm. Set aside. |
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Number Of
Servings: |
Number Of
Servings:6 |
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