Poor Man's Beef Wellington

July 20, 2010
2 Ratings
  • Serves 6
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

What You'll Need
  • 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!

See what other Food52ers are saying.

  • lapadia
  • Lizthechef
  • aargersi
  • nannydeb

Recipe by: nannydeb

Former restaurant manager (and waitress, bartender, etc). I love food: eating, trying new recipes, shopping for it, talking/emailing about it, etc. My foodie friend and pen pal got me interested in recipe contests and also turned me on to food52 and now I'm obsessed!

7 Reviews

lapadia July 21, 2010
I love this idea and the name!
nannydeb July 22, 2010
Lizthechef July 20, 2010
Very nice - sounds terrific!
nannydeb July 20, 2010
Thanks, it was delicious!
aargersi July 20, 2010
This sounds soooooooooo good. Excellent idea!
nannydeb July 20, 2010
Thanks Ab! It probably would have been better with YOUR pate!
aargersi July 20, 2010
OUR pate :-)