Wellington Burgers

{"handle":"wellington-burgers","title":"Wellington Burgers","seoTitle":"Wellington Burgers","image":"https://images.ctfassets.net/vmuke7sdou62/24HTcqtV0ZKxh8ocpErYIc/63d2f6c15e4d3303612c7267bd46ff6b/MTI1NjQwODYzMjYxOTY4Mzk0.jpg","ingredients":"

• 1 1/2 pounds ground sirloin
• 1 shallot, finely chopped
• 2-3 tablespoons finely chopped fresh parsley
• 1 tablespoon Worcestershire sauce (eyeball it)
• Salt and freshly ground pepper
• Extra virgin olive oil (EVOO), for drizzling
• 3 tablespoons butter
• 1/2 pound crimini or white mushrooms, sliced
• 1/4 cup dry sherry
• 2 tablespoons Dijon mustard
• 4 eggy rolls, split and toasted, or 8 thick slices challah bread, toasted
• 1 small bunch watercress, chopped
• 1/2 cup chopped cornichons or baby gherkin pickles
• 1/2 pound truffle mousse pâté

","preparation":"

In a medium bowl, mix together the meat, shallot, parsley and Worcestershire sauce; season with salt and pepper. Score the meat into four equal portions and then form into four large patties.\n\nHeat a drizzle of EVOO in a large nonstick skillet over medium-high heat. When the pan is screaming hot, add the patties and cook for 4 minutes on each side for medium-rare, 6 minutes on each side for medium-well doneness.\n\nMeanwhile, place a medium size skillet over medium heat. Melt 2 tablespoons butter in a drizzle of EVOO, add the mushrooms and cook until tender, about 6 minutes. Pour in the sherry and let it cook off, about 30 seconds. Season the mushrooms with salt and pepper and remove from the heat.\n\nStir together the mustard and remaining 1 tablespoon butter. Spread the Dijon butter liberally on the bun bottoms. Top with the watercress, a burger patty, a pile of mushrooms and a few chopped cornichons. Spread the mousse pâté on the bun tops and set them into place.

","tags":"beef,burgers,dinner,lunch,rice, grains and breads,sauté,vegetables","publishDate":"2008-02-12T08:00:00Z","status":"Pending","author":"rachael-ray"}