Poor Man's Beef Wellington

By nannydeb
July 20, 2010
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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

Serves: 6

  • 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
  1. Prepare a gas or charcoal grill to medium-high heat and oil the grilling racks.
  2. Combine mushrooms, shallots, white wine, garlic cloves, salt and pepper in a food processor. Jog-blend about 30 seconds or until pureed.
  3. 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).
  4. Form 6 oblong or oval shaped patties (so that later they fit the croissants!)
  5. Place the patties over direct heat and grill them 5-7 minutes, turning only once.
  6. While the patties are cooking, grill the asparagus for 1 1/2-2 minutes or until slightly charred. Set aside.
  7. Towards the end of cooking, place the croissants on the grill to toast a bit too.
  8. To assemble your masterpiece, spread dijon mustard on the bottom of the toasted croissant and spread a generous amount of pate on the top.
  9. Place a patty on each bottom bun, add a couple of asparagus and a handful of watercress.
  10. Add the top of the croissant and dig in!

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