Bacon-Cheddar Burger Wellington

Name: Bacon-Cheddar Burger Wellington
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Yield: 2 servings
Cuisine: American
Ingredients: 1 dash Cayenne Pepper; 1 whole Eggs; 8 oz Ground Beef; 6 oz Puff Pastry Sheets; 1 dash Salt & Pepper; 0.5 oz Sharp Cheddar Cheese; 1 slice Sliced Banana

Dinner 🍽️Lunch 🥪 American High-Protein 💪Low-Sodium Sugar-Free Comfort-Food

Bacon-Cheddar Burger Wellington wraps a juicy, seasoned beef patty and melty sharp cheddar in buttery puff pastry for a crisp, golden crust in every bite. The smoky bacon and hint of cayenne add depth and gentle heat, making it special enough for dinner parties yet fun for a cozy weekend meal.

Prep30 mins
Cook35 mins
Serves2
DifficultyMedium

1

Gather all the ingredients.
2

Put the bacon in a large cold skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels. Pour off the bacon fat and wipe the pan, but do not clean it completely.
3

Form the ground beef into a patty about 1 inch thick and 4 1/4 inches in diameter. Season generously with salt, pepper, and cayenne. Sear the seasoned burger on high in the skillet for 2 minutes per side. Transfer the burger to a plate and place it in the refrigerator to cool.
4

Remove one sheet of puff pastry from the freezer (1/2 package of Dufour Puff Pastry was used). Roll the pastry to 1/8 inch thick. Cut a 5 1/4- to 5 1/2-inch round for the bottom and a 7 1/4- to 7 1/2-inch round for the top. Set the dough on a sheet pan and freeze until firm.
5

Cut a small hole in the middle of the top piece to act as a vent, and lightly score the surface with the tip of a knife without cutting all the way through. Place the top piece in the refrigerator to keep cold.
6

Take the bottom pastry on the pan from the freezer and top it with the burger, bacon, and cheese. Beat the egg with 1 teaspoon water in a small bowl and brush the edges with the egg wash. Place the top pastry over the fillings. As the dough warms and softens, press the top edges into the bottom edges and seal tightly. Roll the bottom edge of dough up and over the top to finish sealing. Refrigerate until well chilled, about 20 minutes.
7

Preheat the oven to 450 degrees F (230 degrees C). Crimp the pastry edge with a fork, and brush the top surface with egg wash.
8

Bake in the preheated oven until nicely browned, 20 to 22 minutes. Move to a cooling rack and let sit for about 5 minutes before serving.
9

Serve and enjoy!