Cheeseburger Wellington
Cheeseburger wellington blends seasoned beef, cheddar, pickles, and fries in golden pastry with a simple dip for the perfect bold comfort food mashup.
Servings: 6
Equipment
Ingredients
- 2 Sheets puff pastry
- 1 Bag french fries 26 Ounces, thawed
- 1 Pound ground beef
- 1 Tablespoon steak seasoning
- 15 pickles sliced
- 8 Ounces cheddar cheese
- ¼ Cup mayonnaise
- ¼ Cup Dijon mustard
- ½ Cup ketchup
For the Egg Wash
- 1 egg
- 1 Tablespoon water
Optional Garnishes
- onions sliced
- tomatoes sliced
- lettuce iceberg
Instructions
Prepare the Fries
- Lay a sheet of plastic wrap over a baking sheet twice the length of the pan. Arrange the fries in a single layer completely covering the surface, then cover with another sheet of plastic wrap. Do this with both baking sheets.
- Let thaw for 20 minutes.
- Meanwhile, shred the cheddar cheese into a small bowl.
Brown the Beef
- Add ground beef to a frying pan and season with steak seasoning. Brown and drain the ground beef. Set aside.
Assemble the Cheeseburger Wellingtons
- Lightly flour a wooden cutting board and lay out the puff pastry sheets. Cut into 3 equal rectangular sections. Repeat with the second sheet. If using Pepperidge Farms puff pastry sheets, simply cut along the fold.
- Add a layer of cheddar cheese, 3 Tablespoons of ground beef, and sliced pickles to the top half of each puff pastry. Fold the bottom of the pastry over the filling. Press the edges of the pastry together to seal.
- Use a brownie tin or a meat mallet to gently smash the fries. Remove the top sheet of plastic wrap and season the fries with a pinch of salt. Replace plastic wrap on one of the baking sheets.
- Whisk egg and water together for egg wash. Add egg wash to a shallow bowl. Brush each side of the pastry with the egg wash.
- Place the pastries atop the fries on the baking sheet without plastic wrap. Take the sheet with the plastic wrap on top of the fries and place it on top of the pastries. This helps to hold the fries in place. The pastries should be sandwiched between the two baking sheets. Carefully pull the plastic wrap that is between the top fries and the pastries out, while holding the sheets in place.
- Remove the top baking sheet. Gently press fries into the puff pastries. Separate using a knife and firmly press fries into the sides of the pastry.
Chill and Bake
- Place into the freezer for at least 10 minutes, or until ready to bake. This helps the fries to adhere to the sides of the pastry better before baking.
- Preheat the oven to 375 degrees F.
- Line a baking sheet with a wire rack and set the burger hot pockets on top. Bake for 25 minutes.
Make the Dip
- While baking, prepare a dip. Combine mayo, mustard, and ketchup in a small bowl and whisk.
- Serve the cheeseburger wellingtons with the dip and your preferred garnishes.
Notes
Freeze before baking: A short chill helps the fries stick and improves pastry puff.
Seal the edges well: Press firmly to avoid leaks during baking.
Don’t overfill: Use moderate amounts of filling so the pastry closes easily and cooks evenly without leaking or, worse, exploding! Also, I like to poke a few holes in the top of each one before baking so steam can escape during baking.
Thaw your fries: Make sure the fries for the French fry topping are completely thawed before assembling the burger empanada pockets so they don't leak water into the pies as any remaining ice melts.
Seal the edges well: Press firmly to avoid leaks during baking.
Don’t overfill: Use moderate amounts of filling so the pastry closes easily and cooks evenly without leaking or, worse, exploding! Also, I like to poke a few holes in the top of each one before baking so steam can escape during baking.
Thaw your fries: Make sure the fries for the French fry topping are completely thawed before assembling the burger empanada pockets so they don't leak water into the pies as any remaining ice melts.
Nutrition
Calories: 1238kcal | Carbohydrates: 85g | Protein: 34g | Fat: 86g | Saturated Fat: 28g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 40g | Trans Fat: 1g | Cholesterol: 123mg | Sodium: 2782mg | Potassium: 1082mg | Fiber: 9g | Sugar: 7g | Vitamin A: 850IU | Vitamin C: 12mg | Calcium: 409mg | Iron: 6mg
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