Cheesy Burger Wellington
Cheesy Burger Wellington
Directions
- Portion the ground beef into 3 oz portions; season evenly with salt and pepper. Press each one until it is thin and round (about 5-inch diameter).
- Fold each slice of cheese into quarters and stack. Form beef around the cheese so it is completely enclosed.
- Preheat a large pan or griddle to medium-high heat and sear burgers 1 minute per side. (Pan spray can be used to prevent sticking). Allow to cool completely under refrigeration.
Ingredients
- 24 slices West Creek® Cheese Slice(s), American
- 1 tbsp pepper, black, ground
- 9 cups Braveheart® Black Angus Beef Ground
- 5 tsp Kosher salt
Biscuit
Directions
Thaw biscuit pucks; covered for 30 minutes at room temperature or overnight in refrigerator.Ingredients
- 24 Pillsbury™ Southern Style Easy Split™ Biscuits
Mushroom Mixture
Directions
- Heat a large sauté pan over medium high heat; melt butter in pan.
- Add mushrooms, onions, garlic, salt, and pepper. Cook 3-4 minutes; remove from heat and cool completely.
Ingredients
- 1 tsp pepper, black, ground
- 3 tbsp Peak Fresh Produce® Garlic, minced
- 11 1/4 cups Peak Fresh Produce® Mushroom(s), Button, sliced
- 6 cups Peak Fresh Produce® Onion(s), diced
- 1 1/2 tsp salt, kosher
- 5 tbsp Nature's Best Dairy® Butter, Unsalted
Burger Wellington
Directions
- Whisk egg and water in a small mixing bowl until blended. Set aside.
- Roll each thawed biscuit into a 6-inch circle. (A light dusting of flour on the rolling surface may help to prevent sticking). Place 1 oz of mushroom mixture and 1/2 oz of chopped ham on top of biscuit dough, leaving a 1-inch space from the edge. Place burger on top of mushroom/ham mixture. Top burger with 1/2 oz of remaining mushroom mixture.
- Pull edges up and over mixture, overlapping the dough to seal.
- Place seam side down onto parchment lined sheet pan. Brush dough evenly with egg wash.
Ingredients
- 3 whole Nature's Best Dairy® Egg(s), large
- 2 1/3 cups West Creek® Ham, Elite Black Forest in Natural Juices, chopped
- 1 tbsp water, cool