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
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Ingredients
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vegetable oil for brushing the grilling racks
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1 pound
fresh asparagus, washed and trimmed
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6 ounces
white or crimini mushrooms, cleaned
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2 tablespoons
minced shallots
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2 tablespoons
dry white wine (whatever you're drinking at the time)
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2
cloves garlic
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2 teaspoons
salt
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1/2 teaspoon
black pepper
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1 1/2 pounds
ground chuck
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1/2 ounce
store bought pate (or use aargersi's recipe here on food52)
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6
freshly baked croissants, cut in half lengthwise
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Dijon mustard
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2 cups
fresh watercress, rinsed and dried
Directions
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Prepare a gas or charcoal grill to medium-high heat and oil the grilling racks.
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Combine mushrooms, shallots, white wine, garlic cloves, salt and pepper in a food processor. Jog-blend about 30 seconds or until pureed.
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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).
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Form 6 oblong or oval shaped patties (so that later they fit the croissants!)
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Place the patties over direct heat and grill them 5-7 minutes, turning only once.
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While the patties are cooking, grill the asparagus for 1 1/2-2 minutes or until slightly charred. Set aside.
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Towards the end of cooking, place the croissants on the grill to toast a bit too.
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To assemble your masterpiece, spread dijon mustard on the bottom of the toasted croissant and spread a generous amount of pate on the top.
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Place a patty on each bottom bun, add a couple of asparagus and a handful of watercress.
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Add the top of the croissant and dig in!
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!
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