What happens when you combine two comfort food classics—the juicy burger and the elegant Beef Wellington?

You get the Ribeye Burger Wellington.

This isn’t your typical burger. Instead of being served on a bun, our premium ribeye beef burger is wrapped in golden, buttery puff pastry and baked until perfectly crisp. The result is a one-of-a-kind meal that’s crispy on the outside, juicy on the inside, and unforgettable from the very first bite.

What will you need?

• ribeye steak, or 80/20 ground beef
• salt
• pepper
• avocado oil
• your favorite burger cheese
• puff pastry
• pickles, for garnish
• egg wash
• sesame seeds
• flaky salt
• for the bourbon bacon onion jam
• bacon
• onion
• bourbon
• brown sugar
• apple cider vinegar
• maple syrup
• for the burger sauce
• ketchup
• mayonnaise
• dijon mustard
• pickle juice
• hot sauce

How to make it

Cut the ribeye into small chunks and run through a meat grinder. You can also just use 80/20 ground beef if you do not want to grind your own meat.

Roll the meat into an 8oz ball then form a patty using your hands or a burger press.

Heat a pan over medium-high and add in avocado oil. Once the oil is hot, lay in your patty. Season the top with salt and pepper. Cook for about 2 minutes, or until a good crust forms, then flip. Season the other side with salt and pepper. Continue to cook another 2-3 minutes until a crust forms on the other side. Remove to a wire rack. It is ok if the burger is under cooked here, because it will continue to cook in the oven.

For the bourbon bacon onion jam

Cook the bacon in a pan over medium heat until crispy. Remove the a paper towel lined bowled leaving about 2 table spoons of grease in the pan. Add the onions to the pan and sauté until soft and caramelized. About 10 minutes. Add back in the bacon. pour in the bourbon and flambe. Once the alcohol burns off, add in the brown sugar, apple cider vinegar, and maple syrup. Simmer until thick. About 5 minutes.

For the burger sauce

Add the ketchup, mayonnaise, mustard, hot sauce, and pickle juice to a bowl and mix to combine.

Assemble

Place the puff pastry over a bowl big enough to fit the burger patty. Place in the patty and top with a slice of cheese, the bourbon bacon onion jam, pickles, and the burger sauce. Fold over the sides of the puff pastry to cover the burger and pinch the sides to close off.

Place your hand over the bowl and flip. Remove the bowl and let the wrapped burger fall into your hand. Add the burger, seam side down to a parchment paper lined baking sheet. Brush the puff pastry with egg wash. Sprinkle over sesame seeds and flaky salt.

Add to a 400F oven and bake until golden and the burger is cooked to your liking. About 20 minutes. Let rest 5 minutes. Slice in half to reveal the beautiful cross section. Hope you enjoy!

Ribeye Burger Wellington

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Recipe by Zachary Rodriguez Course: MainCuisine: AmericanDifficulty: Intermediate

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• 1 lb ribeye steak or 80/20 ground beef

• salt

• pepper

• 2 tbsp avocado oil

• 2 sheets puff pastry

• sesame seeds

• flaky salt

• pickles, for garnish

• For the Bourbon Bacon Onion Jam

• 1/2 lb bacon, chopped

• 1/2 white onion, diced

• 1/4 cup bourbon

• 2 tbsp maple syrup

• 2 tbsp apple cider vinegar

• For the Burger Sauce

• 1/4 cup ketchup

• 1/4 cup mayonnaise

• 1/4 cup dijon mustard

• 1 tbsp pickle juice

• 1 tbsp hot sauce

Directions

• Cut the ribeye into small chunks and run through a meat grinder. You can also just use 80/20 ground beef if you do not want to grind your own meat.
• Roll the meat into an 8oz ball then form a patty using your hands or a burger press.
• Heat a pan over medium-high and add in avocado oil. Once the oil is hot, lay in your patty. Season the top with salt and pepper. Cook for about 2 minutes, or until a good crust forms, then flip. Season the other side with salt and pepper. Continue to cook another 2-3 minutes until a crust forms on the other side. Remove to a wire rack. It is ok if the burger is under cooked here, because it will continue to cook in the oven.
• For the Bourbon Bacon Onion Jam
• Cook the bacon in a pan over medium heat until crispy. Remove the a paper towel lined bowled leaving about 2 table spoons of grease in the pan. Add the onions to the pan and sauté until soft and caramelized. About 10 minutes. Add back in the bacon. pour in the bourbon and flambe. Once the alcohol burns off, add in the brown sugar, apple cider vinegar, and maple syrup. Simmer until thick. About 5 minutes.
• For the Burger Sauce
• Add the ketchup, mayonnaise, mustard, hot sauce, and pickle juice to a bowl and mix to combine.
• Assemble
• Place the puff pastry over a bowl big enough to fit the burger patty. Place in the patty and top with a slice of cheese, the bourbon bacon onion jam, pickles, and the burger sauce. Fold over the sides of the puff pastry to cover the burger and pinch the sides to close off.
• Place your hand over the bowl and flip. Remove the bowl and let the wrapped burger fall into your hand. Add the burger, seam side down to a parchment paper lined baking sheet. Brush the puff pastry with egg wash. Sprinkle over sesame seeds and flaky salt.
• Add to a 400F oven and bake until golden and the burger is cooked to your liking. About 20 minutes. Let rest 5 minutes. Slice in half to reveal the beautiful cross section. Hope you enjoy!