Clay's Kitchen : Burger Recipes

Burger Recipes

© Copyright 1995-2017, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA

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Beefburger Parcels

Recipe from: Andy Smith
Servings: 4

This is a quick and cheaper version of the favorite, Beef Wellington, that both kids and adults alike find irresistible.

1 pound ground beef
1 onion, finely chopped
1 clove garlic
1 tablespoon olive oil
1 tablespoon Worcestershire sauce
1 teaspoon Italian seasoning
salt and pepper to taste
1 egg
1 tablespoon olive oil
1 onion, chopped
½ pound fresh mushrooms, finely chopped
1 17 ¼ ounce package frozen puff pastry
1 egg, beaten

1 cup red grape juice
1 cube beef bouillon
1 tablespoon Worcestershire sauce
1 tablespoon cornstarch, mixed with equal parts water

Preheat an outdoor grill for high heat, and lightly oil grate. Preheat oven to 400°F.

In a large bowl, combine ground beef, 1 chopped onion, garlic, and 1 tablespoon olive oil. Season with Worcestershire sauce, Italian seasoning, salt, and pepper. Add egg, and mix well. Shape into 4 thick patties, not too large in diameter. Cook burgers on grill until brown.

Heat 1 tablespoon olive oil in a skillet over medium heat. Sauté 1 chopped onion, and chopped mushrooms until brown and caramelized.

Cut puff pastry into 4 squares, and roll pieces large enough to wrap burgers. Divide mushroom mixture into the center of each pastry, then top with burgers. Wrap pastry around burgers, and seal edges. Place parcels seam side down on a baking sheet. Brush with beaten egg.

Bake in preheated oven for 25 to 30 minutes, or until pastry is puffed and golden brown. Serve with Red Grape Sauce.

Meanwhile, make Red Grape Sauce — In a saucepan over medium heat, combine grape juice, Worcestershire sauce, and bouillon. Mix the cornstarch with water, and stir into sauce. Bring slowly to a boil, stirring constantly, until thickened.


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