I got the idea for this meal about 6 months ago, and I put a note in my phone so I wouldn’t forget it while I waited for a special day. Today is that day! We cooked this one for Memorial Day for my wife’s grandparents. Since Burgers are a classic Memorial Day food, we wanted to build off that. One thing I really enjoyed about making these was that the (slightly complicated) process gave me plenty of time to just reflect and think and be grateful for everything I have in my life…and to to take that moment to just envelop myself in gratitude for those who made the ultimate sacrifice to defend and protect this country throughout its history.
We served this with Sweet Potato Wedge Fries, but if you’re looking for a lighter side, we’d suggest Roasted Asparagus, Yellow Bean “French Fries,” and/or a side salad.
Time: 90 Minutes
Ingredients (to make 4 servings):
- 1 Pound Ground Meat of your choice
- 1 Sheet of Puff Pastry
- Cheese of your choice
- Onion
- Mushrooms
- Prosciutto
- Whole Grain Dijon Mustard
- A little salt
Method:
- Begin to defrost your puff pastry.
- Dice your onion, and mix it in with your ground meat and a little salt.
- Working in two batches, flatten about half of your meat/onion mixture on a piece of cling wrap into a rectangular shape.
- Sprinkle your cheese atop your meat, and then roll it up around the cheese. Crimp the ends together, and set aside.
- Do the same with the other half of your meat.
- Heat a cast iron pan with some oil in it, and when it’s hot, add your meat “logs.”
- Cook for about 4 minutes, and then roll your meat over 180 degrees , and cook for another 4 minutes. Remove from the pan, and set aside to cool.
- As your turkey cools, cut your mushrooms into quarters, an then pulse them in your food processor to break them down into very small pieces. Sautee those pieces with a little butter to really unleash their flavours, and set aside in a small bowl to cool.
- When your turkey and mushrooms have cooled to room temperature, cut your puff pastry in half.
- Preheat your oven to 350 degrees F, and line a baking sheet with some nonstick foil (or foil with a little oil spray).
- Assemble your Wellingtons one at a time:
- Roll your puff pastry half into a large rectangle with a rolling pin. It should be big enough to completely wrap around your “burger.”
- Wrap your burger “log” with prosciutto, and place it atop your puff pastry.
- Spread some mustard atop your burger “log.”
- Spread your mushroom concoction (called Duxelles) atop your mustard.
- Wrap your puff pastry around everything, and crimp the ends.
- Wet your finger with a little water to close up all the edges.
- Place your Wellington on the baking sheet, and repeat with the rest of your ingredients until all of your Wellingtons are complete.
- Cut little ventilation slits in the top of each Wellington so that steam can escape when you cook.
- Bake for 40-45 minutes, and when your pastry is puffy and golden brown, remove, and place on a cutting board.
- Let sit for a few minutes, and then cut into pieces with a sharp knife.
- Plate, devour, and enjoy!
