Close-up of a beef patty with melted cheddar, bacon and a fried egg served open

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Cheeseburger Wellington

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About

This takes the idea of a beef Wellington and applies it to a cheeseburger: a thick seared patty, bacon and sharp Cheddar sealed inside puff pastry and baked until golden. It makes one large burger, and it is more of a project than it looks.

The secret is temperature. The patty is seared hard for two minutes a side and then chilled, so it does not overcook in the oven, and the pastry goes back into the freezer or fridge three times so it stays firm enough to seal and puff. Cut the base smaller than the lid, brush the edge with egg wash and press it closed well, or the juices will find their way out. A small vent in the top lets steam escape. Bake at 450°F for 20 to 22 minutes and rest it for five before cutting.

Ingredients

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Puff pastry6 ounces frozen puff pastry
Bacon1 slice bacon, cut in half
Ground beef8 ounces ground beef
Black peppersalt and freshly ground black pepper to taste
Cayenne peppercayenne pepper to taste
Cheddar0.5 ounce sharp Cheddar cheese
Egg1 large egg

Recipe

1
Set out the bacon, beef, seasonings, cheese, frozen puff pastry and egg before you start: the pastry has to go back into the cold several times.
2
Lay the bacon in a large skillet while the pan is still cold and cook it over medium-high heat, turning now and then, for about 10 minutes, until browned all over. Drain it on paper towels. Pour off the fat and wipe the pan out, leaving a thin film behind.
3
Shape the beef into one patty about 1 inch thick and 4 1/4 inches across, and season it generously with salt, pepper and cayenne. Sear it over high heat for 2 minutes per side, then put it on a plate in the fridge to cool.
4
Take one sheet of puff pastry out of the freezer (1/2 package) and roll it out to 1/8 inch thick. Cut a circle of 5 1/4 to 5 1/2 inches for the base and a larger one of 7 1/4 to 7 1/2 inches for the lid. Put both on a sheet pan in the freezer until firm.
5
Cut a small steam vent in the centre of the larger circle and score a light pattern on its surface with the tip of a knife, without cutting through. Keep it in the fridge.
6
Take the base out of the freezer and stack the burger, bacon and cheese on it. Beat the egg with 1 teaspoon of water and brush the edge of the pastry. Lay the lid over the filling and, as the pastry softens, press its edge onto the base to seal it tightly; you can roll the lower edge up and over the lid for a firmer seal. Chill for about 20 minutes, until cold again.
7
Heat the oven to 450 degrees F (230 degrees C). Press the edge of the pastry with a fork and brush the top with egg wash.
8
Bake for 20 to 22 minutes, until deep golden. Move it to a rack and let it stand for about 5 minutes.
9
Cut it in half to serve, so the cheese and the layers inside show.