Beef Wellington Burger

Pairs well with:


Get cozy and get pouring. Our Merlot is the wine for long weekends and lengthy chats.


2 tablespoons Colavita Extra Virgin Olive Oil
1 large onion
2 teaspoons seasoning salt
2 teaspoons coarse ground black pepper
2 teaspoons  steak dust seasoning
1 large portabella mushroom cap
¼ cup Sutter Home Fre Merlot
3 pounds ground chuck patties (we used Black Angus)
1 tablespoon seasoning salt
1 tablespoon course ground black pepper 1 tablespoon  steak dust seasoning
6 slices American cheese (approximately 3 ounces)
4 ounces roasted red pepper
1 16 ounce package  Fillo (phyllo) dough, thawed at room temperature for 40 minutes
1 egg
1 tablespoon water
2 tablespoons sesame seed
2 tablespoon dried onion flakes
3 ounces hickory chips



Prepare a hot fire in a charcoal grill with a cover or preheat a gas grill with cover to hot Heat olive oil in sauté pan on grill To make onion/mushroom mixture: Slice onion in ¼ inch slices and add to heated pan Sprinkle seasoning salt, black pepper, and steak dust on onion Sauté onion 25 minutes Remove onion from pan and set aside; leave juices in pan Coarsely chop portabella mushroom cap Add mushrooms to same pan used to sauté onions Sauté mushrooms for 10 minutes Return onions to pan with mushrooms, add ¼ cup Fre merlot and heat for 5 minutes Remove from heat and set aside To make the patties: Form six 8 ounce patties, sprinkle with seasoning salt, black pepper, and steak dust Wrap hickory chips in aluminum foil Prepare grill at medium hot temperature, brush the grill rack with vegetable oil. Place the hickory on coals. Place the patties on the rack, cover, and cook, turning once, until done to preference, 5 to 7 minutes on each side for medium. When patties are cooked, remove from grill and place on platter. To assemble burgers: Top each patty with, 1/8 cup onion/mushroom mixture, 1 slice cheese and 1 tablespoon roasted red pepper, in that order Wrap each burger with 5 sheets fillo pastry Lightly beat 1 egg; then beat in 1 tablespoon water Baste top of fillo burger with egg; then sprinkle sesame seeds and onion flakes on top of each burger Return fillo wrapped burgers to grill—cook covered at medium-hot, second shelf or indirect heat for 5-8 minutes until browned Remove from grill; slice in half; serve hot Makes 6 burgers