This gourmet burger is a take on the classic beef Wellington with juicy patties that are layered with mushroom steaks, fresh rocket and truffle aioli, all crowned with a puff pastry lattice baked onto brioche buns
| Created by | Spinneys |
| Prep time | 25 minutes |
| Cook time | 20 minutes |
| Serves | 4 |
| Cuisine | British |
| Diet | High-protein |
| Preparation | Moderate |
| Calories | 1049 |
| Fat | 64g |
| Saturates | 21g |
| Protein | 43g |
| Carbs | 70g |
| Sugars | 2g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPreheat the oven to 200°C, gas mark 6. Line a baking sheet with baking paper and halve the buns.
Roll out the puff pastry. Using a pastry wheel, create a lattice pattern. Carefully place a puff pastry lattice onto the top half of each bun, cutting to size. Place the prepared bun tops on the baking tray and bake for 8–12 minutes until golden, puffed and crisp.
Meanwhile, heat a large pan over a medium-high heat. Season the Wagyu patties with salt and pepper, then cook for 3–5 minutes per side for medium-rare, or until cooked to your liking. Remove the patties from the pan and set aside to rest. Leave the beef fat in the pan.
Slice the Portobello mushrooms lengthways into thick steaks. Fry the mushrooms until golden on both sides.
To assemble, spread a thin layer of truffle aioli on the bottom halves of the buns. Top with a handful of rocket, followed by the beef patty and the mushroom steaks. Spread a little more truffle aioli on the bun tops and crown each burger with the puff pastry lattice brioche lids.
Serve immediately.
