WELLINGTON BURGER RECIPES
WELLINGTON BURGERS | RACHAEL RAY IN SEASON
Provided by Rachael Ray Every Day
Total Time 40 minutes
Prep Time 20 minutes
Cook Time 20 minutes
Number Of Ingredients 14
Steps:
- In a medium bowl, mix together the meat, shallot, parsley and Worcestershire sauce; season with salt and pepper. Score the meat into 4 equal portions and then form into large patties. Heat a drizzle of EVOO in a large nonstick skillet over medium-high heat. When the pan is screaming hot, add the patties and cook for 4 minutes on each side for medium rare, 6 minutes on each side for medium well.
- Meanwhile, place a medium skillet over medium heat. Melt 2 tablespoons butter in a drizzle of EVOO, add the mushrooms and cook until tender, about 6 minutes. Pour in the sherry and let it cook off, about 30 seconds. Season the mushrooms with salt and pepper and remove from the heat.
- Stir together the mustard and remaining 1 tablespoon butter. Spread the Dijon butter liberally on the bun bottoms. Top with the watercress, a burger patty, a pile of mushrooms and a few chopped cornichons. Spread the mousse pate on the bun tops and set them into place.
HAMBURGER WELLINGTON RECIPE - FOOD.COM
This is based on a recipe from George Foreman's book, Indoor Grilling Made Easy. His intro says, "These are more like hamburger panini, so the burgers are meant to be on the thinner side." I made mine on the George Foreman grill (somehow I've managed to collect about 3 of them in various sizes!); however, any panini maker would work, too. You can also adapt these for a flat griddle, preferably a grooved one, keeping in mind that where the instructions say "grill" you'll need to grill both sides of the patties and the sandwiches, adjusting cooking times accordingly.
Total Time 20 minutes
Prep Time 5 minutes
Cook Time 15 minutes
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the grill to high.
- Place bread slices on a clean work surface. Lightly butter one side and turn them over. Place cheese on 4 slices and cover the cheese with the spinach.
- Make four thin patties with the ground beef. Season both sides with salt and pepper.
- Grill the patties, in batches if necessary depending on the size of your grill, for about 3 minutes for medium-rare, or slightly longer for more well done.
- While maintaining the high heat on the grill, place the burgers on top of the spinach, and cover with the remaining bread slices, buttered side facing up.
- Grill the sandwiches until the cheese melts and the bread is golden brown, 30 seconds to 1 minute.
- Serve immediately -- on the good china.
Nutrition Facts : Calories 492.3, FatContent 26.6, SaturatedFatContent 13.6, CholesterolContent 114.7, SodiumContent 586.1, CarbohydrateContent 27.3, FiberContent 1.4, SugarContent 2.6, ProteinContent 34.3
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This is based on a recipe from George Foreman's book, Indoor Grilling Made Easy. His intro says, "These are more like hamburger panini, so the burgers are meant to be on the thinner side." I made mine on the George Foreman grill (somehow I've managed to collect about 3 of them in various sizes!); however, any panini maker would work, too. You can also adapt these for a flat griddle, preferably a grooved one, keeping in mind that where the instructions say "grill" you'll need to grill both sides of the patties and the sandwiches, adjusting cooking times accordingly.
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