Ingredients
- 6 ounces frozen puff pastry
- 1 slice of bacon, halved
- 8 ounces ground beef
- Salt, freshly ground black pepper, and cayenne pepper, to taste
- ½ ounce sharp Cheddar cheese
- 1 large egg
Directions
1. Prepare the Bacon
Place the bacon slices in a cold skillet and cook over medium-high heat, turning occasionally, until they’re crispy and golden brown (approximately 10 minutes). Transfer the cooked bacon to a paper towel to drain, and carefully discard most of the bacon fat, leaving a light coating in the pan.
2. Shape and Sear the Burger
Form the ground beef into a patty, roughly 1 inch thick and about 4¼ inches in diameter. Season generously with salt, black pepper, and a pinch of cayenne for a hint of heat.
Using the same skillet, sear the burger over high heat for 2 minutes on each side. Once done, transfer the patty to a plate and refrigerate to cool completely.
3. Roll Out the Puff Pastry
Remove a sheet of puff pastry from the freezer and let it thaw slightly. Roll it out to a thickness of about 1/8 inch.
- Cut one round piece of dough, approximately 5¼ to 5½ inches in diameter, for the bottom layer.
- Cut a larger round, about 7¼ to 7½ inches in diameter, for the top layer.
Place both pieces on a baking sheet and freeze until firm.
4. Prepare the Top Layer
Using a knife, score the surface of the larger pastry round lightly with a decorative pattern. Cut a small vent hole in the center to allow steam to escape during baking. Keep this piece in the fridge until assembly.
5. Assemble the Wellington
Place the smaller pastry round on a chilled baking sheet. Layer the burger patty on top, followed by the crispy bacon slices and the Cheddar cheese.
In a small bowl, beat the egg with 1 teaspoon of water to create an egg wash. Brush the edges of the pastry with the egg wash. Carefully place the larger pastry round over the top, pressing the edges firmly together to seal. Roll the bottom edges up and over the top layer for a secure seal. Chill the assembled Wellington in the fridge for about 20 minutes.
6. Bake to Perfection
Preheat your oven to 450°F (230°C). While the oven heats, crimp the edges of the pastry with a fork for a decorative finish. Brush the entire surface of the Wellington with the egg wash.
Bake on a parchment-lined baking sheet for 20–22 minutes, or until the pastry is golden brown and crisp. Once baked, transfer the Wellington to a cooling rack and let it rest for 5 minutes before slicing.
7. Serve and Enjoy
Slice the Cheeseburger Wellington and serve immediately. Revel in the flaky, buttery crust that encases the juicy burger, savory bacon, and melted Cheddar—a gourmet twist on a classic cheeseburger.
Enjoy your homemade Cheeseburger Wellington!
