Bacon Cheeseburger Wellington

Method

1. 01

   Cook the bacon in a dry skillet over medium heat until very crisp. Drain on paper towels. Carefully wipe out the pan but do not wash it, as the residue will add flavor to the burger.

   

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2. 02

   Season the ground beef patty generously on both sides with salt, black pepper, and cayenne. Sear the patty in the same skillet over high heat for exactly 2 minutes per side to develop a crust without cooking the center through. Transfer to a plate and refrigerate until very cold.

   

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3. 03

   Roll out the thawed puff pastry on a floured surface to about 1/8-inch thickness. Cut two circles: a bottom piece about 1 inch larger than the burger (approx. 5.25 inches) and a top piece even larger (approx. 7.25 inches). Place on a tray and freeze for 10 minutes until firm.

   

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4. 04

   Poke a small vent hole in the center of the larger top pastry circle. Use the tip of a knife to score shallow, curved lines from the center outward, being careful not to cut more than a quarter of the way through the dough.

   

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5. 05

   Place the chilled burger on the smaller pastry base. Top with the bacon and cheese. Brush the edges with egg wash. Place the scored top pastry over the burger, pressing and smearing the edges into the base to seal. Roll the bottom edge up over the top to form a tight seam. Refrigerate until firm, or up to several hours.

   

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6. 06

   Preheat oven to 450°F (230°C). Press the edges of the Wellington with a fork to finish the seal. Brush the entire surface with egg wash. Bake on a parchment-lined sheet for 22 minutes or until deep golden brown. Let rest on a cooling rack for 5–6 minutes before slicing.

   

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