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Wellington Burgers

Wellington Burgers


  • 1 1/2 pounds ground sirloin

  • 1 shallot, finely chopped

  • 2-3 tablespoons finely chopped fresh parsley

  • 1 tablespoon Worcestershire sauce (eyeball it)

  • Salt and freshly ground pepper

  • Extra virgin olive oil (EVOO), for drizzling

  • 3 tablespoons butter

  • 1/2 pound crimini or white mushrooms, sliced

  • 1/4 cup dry sherry

  • 2 tablespoons Dijon mustard

  • 4 eggy rolls, split and toasted, or 8 thick slices challah bread, toasted

  • 1 small bunch watercress, chopped

  • 1/2 cup chopped cornichons or baby gherkin pickles

  • 1/2 pound truffle mousse pâté


In a medium bowl, mix together the meat, shallot, parsley and Worcestershire sauce; season with salt and pepper. Score the meat into four equal portions and then form into four 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 doneness. Meanwhile, place a medium size 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 pâté on the bun tops and set them into place.