Nancy’s Fancy Pants Burger Wellington

Pairs well with:


Reach for our Chardonnay when you’re in the mood for a rich and creamy wine that delights with the fruity flair of pear, apple, and peach.


Oil for brushing the grill
For the grilled asparagus:
1 lb. fresh asparagus
1/3 cup Italian dressing 
For the patties:
6 oz. (about 8 medium) fresh button mushrooms, chopped
2 tablespoons minced shallots
2 tablespoons Sutter Home Chardonnay wine
2 cloves garlic, minced
2 teaspoons salt
1/2 teaspoon black pepper
1 1/2 lbs. ground chuck
Oil for grill preparation
6 Freshly baked croissants, sliced in half lengthwise
Grey Poupon Dijon mustard
1/2 oz. prepared goose liver pate, divided into 6- 1/4 inch slices
2 cups fresh watercress, divided into six portions



Prepare the gas grill by heating to medium-high. Brush the grill with oil. To make the asparagus, grill over direct heat for 1 1/2 to 2 minutes on each side. Place grilled asparagus in a shallow dish and cover with vinaigrette. Set aside to marinate for 30 minutes. To prepare the patties, combine mushrooms, shallots, wine, garlic cloves, salt and pepper in a small food processor. Chop until minced. Transfer mixture to a large bowl and add the ground chuck. Handling the meat as little as possible, mix until blended. Divide into six equal portions and form into oval patties (in order to fit the shape of the croissant). Place the croissants on the grill away from the heat to warm while the patties are cooking. Grill the patties over medium-high heat for 5-7 minutes, turning once. To assemble the Wellingtons, spread the warmed croissants with Dijon mustard. Place a patty on the croissant bottom, adding a 1/4 inch slice of liver pate, 3 grilled asparagus and a portion of watercress. Add the top of the croissant and serve.