Wellington Burgers

Pairs well with:


Bright and full-bodied, this Zinfandel wine is a curious contradiction in tastes.


Patties 2 pounds ground chuck
2 tablespoons minced onion
1 teaspoons freshly cracked black pepper
12 tablespoons liver pate
Vegetable oil, for brushing the grill rack
6 crescent rolls – sliced in half horizontally



Prepare a medium-hot fire in a charcoal grill with a cover. To make the patties, in a large bowl, combine ground chuck, minced onion and black pepper. Handling the meat as little as possible to avoid compacting it, mix well. Divide mixture into 12 equal portions, form each portion into a patty, approximately 1/2 inch thick. On six of the patties, place two tablespoons pate. Top each with remaining six patties and pinch edges to seal. When grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, until done to preference (5-7 minutes on each side for medium) or until internal temperature reaches at least 160 degrees F. Be careful to take temperature of the patty and not the pate inside as it will read hotter. During last 2-3 minutes of cooking, place rolls, cut side down, on the outer edges of the rack to toast lightly. To assemble the burgers, top each roll bottom with a patty and roll top. Serve. Makes 6 burgers.