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Author Notes: If you love Beef Wellington, but don't want to commit to the time and expense, you'll love this burger! So live a little! —nannydeb
- vegetable oil for brushing the grilling racks
- 1 pound fresh asparagus, washed and trimmed
- 6 ounces white or crimini mushrooms, cleaned
- 2 tablespoons minced shallots
- 2 tablespoons dry white wine (whatever you're drinking at the time)
- 2 cloves garlic
- 2 teaspoons salt
- 1/2 teaspoon black pepper
- 1 1/2 pounds ground chuck
- 1/2 ounce store bought pate (or use aargersi's recipe here on food52)
- 6 freshly baked croissants, cut in half lengthwise
- Dijon mustard
- 2 cups fresh watercress, rinsed and dried
- Prepare a gas or charcoal grill to medium-high heat and oil the grilling racks.
- Combine mushrooms, shallots, white wine, garlic cloves, salt and pepper in a food processor. Jog-blend about 30 seconds or until pureed.
- Transfer the mushroom mixture to a large bowl and add the ground chuck. Mix until blended, but don't handle the meat too much (it'll make the patties tough).
- Form 6 oblong or oval shaped patties (so that later they fit the croissants!)
- Place the patties over direct heat and grill them 5-7 minutes, turning only once.
- While the patties are cooking, grill the asparagus for 1 1/2-2 minutes or until slightly charred. Set aside.
- Towards the end of cooking, place the croissants on the grill to toast a bit too.
- To assemble your masterpiece, spread dijon mustard on the bottom of the toasted croissant and spread a generous amount of pate on the top.
- Place a patty on each bottom bun, add a couple of asparagus and a handful of watercress.
- Add the top of the croissant and dig in!
- This recipe was entered in the contest for Your Best Burger Recipe
- This recipe was entered in the contest for Your Best Beef Burgers
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