Hamburger Wellington
Indulge in a gourmet twist on a classic favorite with this easy yet impressive Hamburger Wellington recipe. Juicy seasoned beef patties are seared to perfection, brushed with tangy Dijon mustard, and topped with a savory mushroom and shallot duxelles. Each patty is wrapped in flaky puff pastry, baked to golden perfection, and finished with a decorative touch. Perfect for a cozy dinner party or a weeknight upgrade, this dish offers elevated flavors with minimal effort. Serve these individual Wellingtons with a fresh green salad or roasted vegetables for a truly satisfying meal. With just 55 minutes from start to finish, this recipe delivers elegance without the fuss!
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Recipe Information
Ingredients
- 1 pound Ground beef
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 8 ounces Button mushrooms
- 1 Shallot
- 2 cloves Garlic
- 1 teaspoon Thyme leaves
- 2 teaspoons Dijon mustard
- 2 Puff pastry sheets (thawed)
- 1 Egg
- 1 tablespoon Water
- 2 tablespoons All-purpose flour (for rolling)
Instructions
In a mixing bowl, season the ground beef with salt and black pepper. Divide the mixture into four equal portions and shape them into hamburger patties.
Heat a tablespoon of olive oil in a skillet over medium-high heat. Sear the patties for 2 minutes on each side until browned but not fully cooked. Remove from skillet and set aside to cool.
In the same skillet, add the remaining tablespoon of olive oil. Finely chop the mushrooms, shallot, and garlic, then sauté them in the skillet over medium heat until soft and any liquid has evaporated (about 8 minutes). Stir in the thyme and set the mixture aside to cool completely.
Roll out the puff pastry sheets on a lightly floured surface. Cut each sheet into two equal pieces, yielding four total squares.
Brush each hamburger patty lightly with Dijon mustard, then top with the cooled mushroom mixture (duxelles), spreading it evenly over the surface of each patty.
Place a patty in the center of a puff pastry square. Fold the corners of the pastry over the patty, ensuring it is completely sealed. Pinch the seams together tightly. Repeat for the remaining patties.
Preheat the oven to 400°F (200°C).
In a small bowl, whisk together the egg and water to make an egg wash. Brush the surface of each pastry-wrapped hamburger with the egg wash for a golden finish.
Place the assembled Wellingtons seam-side down on a parchment-lined baking sheet. Use a knife to lightly score a decorative pattern on the top of each pastry, being careful not to cut through.
Bake in the preheated oven for 20–25 minutes or until the pastry is golden brown and puffed.
Let the Hamburger Wellingtons rest for 5 minutes before serving. Serve warm with a side of salad or roasted vegetables.
Nutrition Facts
Calories |
547 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.1 g | 53% | |
| Saturated Fat | 12.7 g | 64% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 123 mg | 41% | |
| Sodium | 752 mg | 33% | |
| Total Carbohydrate | 19.0 g | 7% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 2.4 g | ||
| Protein | 25.0 g | 50% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 43 mg | 3% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 495 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
