Wellington Burger

Directions

1. Thaw the puff pastry according to the directions on the packaging.
2. Remove the stems from the mushrooms and then mince the caps.
3. Place the minced mushroom in a sauté pan with the butter and place over medium/high heat.
4. Cook for 5-7 minutes until a lot of the moisture is released from the mushrooms.
5. Add the garlic and shallots as well as the buried treasure.
6. Cook until the mushrooms have browned a little then add the wine.
7. Cook until wine is absorbed. This is the mushroom duxelles for the dish. Set aside.
8. Get a cast iron pan hot over high heat.
9. Season the burger patties generously with BBQ General SPG Rub.
10. Sear the burger patties for no more than 30 seconds on each side, just to form a crust.
11. Cut the puff pastry into 4 squares.
12. Roll a piece of pastry out with a rolling pin to about a 6” square.
13. Lay one slice of prosciutto down on the puff pastry. Add 2 TB of mushroom duxelles and spread it out to match the size of a burger patty.
14. Place a burger patty down and spread another 2 TB of duxelles on top of the patty.
15. Place another slice of prosciutto on top to wrap the burger.
16. Finally, wrap the edges of the puff pastry up over the burger and seal by pinching the dough together.
17. Repeat with the other burger patties.
18. Allow to rest for 15 minutes while the oven preheats to 425 degrees.
19. Place the wellingtons on a parchment lined sheet tray.
20. Brush the wellingtons generously with egg wash and place them in the oven.
21. Bake for 20-25 minutes until the puff pastry is cooked and well browned.
22. Rest 5 minutes and enjoy!