Beef Wellington Burger with Avocado, “From the New World”


3 Sheets of [Pepperidge Farm] frozen Puff Pastry, thawed

1 Egg, Beaten for Egg Wash

2 Cups [Sutter Home] Cabernet Sauvignon

3 Large Shallots, Chopped

1 and a half Teaspoons [More than Gourmet] Demiglace Gold

2 Pounds Trimmed Sirloin, Chopped medium coarse in a food processor (or 2 Pounds ground Sirloin)

1 and a quarter Teaspoons salt

8 Ounces Mousse type Pate cut into cubes and divided into 6 equal portions

(Olive Oil for Brushing on the Grill Rack)

4 four-inch Portobello Mushroom Caps, Stems Removed

4 Tablespoons of [Colavita] Olive Oil

1 quarter Teaspoon Salt

1 eigth Teaspoon Fresh Ground Black Pepper

4 Fresh Scallions, both white and green parts, finely chopped

1 quarter Cup Fresh Tarragon, Chopped

1 quarter Cup [Hellmann’s] Mayonnaise

(Olive Oil for Brushing on the Grill Rack)

2 Avocado’s, pitted, skin removed



To make six (6) Burgers

● To make the “Puff Pastry” Buns, preheat the Grill to 400 degrees. Unfold the puff pastry gently and smooth out the seams. Cut the sheets into twelve (12) four-inch squares, brush with egg wash, decorate six (6) of them with cut leaf shapes or other decorations from the extra scraps of puff pastry to form the “bun tops” and then brush the “bun tops” with egg wash again. Take a cookie sheet that will fit your grill and cover it with “release type” foil. Place the pastry squares on the cookie sheet and then prick the six (6) undecorated “bun bottoms” with a fork. (This will prevent the “bun bottoms” from rising fully.) Put the baking sheet on the grill, cover and bake the puff pastry buns for 10 minutes or until golden brown. Set the “buns” aside to cool in a non-humid environment.

● To make the Cabernet Glaze, place the Sutter Home Cabernet Sauvignon and the chopped Shallots in a fireproof saucepan and put it on the grill. Reduce the liquid to 1 quarter cup and then strain it into a heatproof bowl. Add the Demiglace and stir until dissolved and set aside to cool.

● To make the patties, Season the chopped or ground sirloin with salt, mix gently and divide into six (6) equal portions. Take each portion and divide it in half, forming two 4-inch patties. Place 1 and a third ounces of cubed pate between each of the two patty halves and gently press them together, making sure that no pate is visible. Once formed, chill the patties until ready to cook.

● To make the Mushroom Relish, set the grill to 400 degrees and brush the grill rack with the Olive Oil. Brush the Portobello Mushroom caps with the Colavita Olive Oil, and then place them on the grill for 10 minutes, turning once until cooked through and tender. Remove them from the grill and chop them coarsely, placing them in a heatproof bowl. Season them with the salt and pepper, add the chopped scallions and toss to mix. Set them aside keeping them warm.

● In a small bowl, add the tarragon to the mayonnaise and mix well and then spread equally on the Puff Pastry “bun Bottoms”

● Set the Grill to 400 degrees and once again brush the grill rack with the Olive Oil. Grill the patties for six (6) minutes and then flip them over and continue to grill them for another six (6) minutes, brushing the patties often with the Cabernet Glaze. (Add any remaining unused Cabernet Glaze to the Mushroom Relish and mix well.)

● Cut the Avocados lengthwise into 18 thin slices.

● To assemble the burgers, place each patty on one of the Puff Pastry “bun Bottoms”, top each with equal amounts of the Mushroom Relish, and three (3) slices of Avocado and then top with the decorated Puff Pastry “buns tops”