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BURGER WELLINGTON

A smoky, juicy burger patty wrapped in melted cheese, crispy bacon, and flaky golden pastry—finished with a dollop of Burger Relish for the ultimate BBQ twist.
Course Main Course
Keyword bbq sauce, burger, pastry, wellington
Author jacksmeatshack

Ingredients

For the Burger Patties:

  • 500 g beef mince 80/20 fat ratio
  • 2 tbsp Burger Relish
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 tsp smoked paprika
  • 1 tsp mustard
  • ½ tsp Worcestershire sauce

For the Wellington Wrap:

  • 2 sheets ready-rolled puff pastry
  • 2 slices American cheese rolled into balls
  • 12 rashers streaky bacon
  • 1 beaten egg for glazing
  • Sesame seeds for garnish

For the BBQ Finish:

  • Extra burger relish for serving
  • Pickled onions & fresh rocket for garnish

Instructions

  1. Mix the beef mince, burger relish, salt, pepper, smoked paprika, mustard, and Worcestershire sauce in a bowl.
  2. Shape into 4 thick burger patties of equal size. Place a rolled ball of burger cheese in the middle of two of the patties, then top with a second patty and seal them together to form one big filled monster patty.
  3. Preheat the grill to 180°C and set up for two zone cooking.
  4. Place patties on indirect heat, cover, and smoke for 20 minutes until they reach 55°C internal temp.
  5. Remove and let them cool slightly.
  6. Roll out the puff pastry and cut into 4 squares - 2 squares should be slightly bigger in order to encase the wellington.
  7. Place 3 slices of streaky bacon on top of the bottom layer of pastry then lay another three across to form a cross shape. Place a burger on top and wrap the bacon around like a parcel.
  8. Wrap the top layer of pastry around the burger like a parcel, sealing the edges.
  9. Brush with beaten egg and sprinkle with sesame seeds.
  10. Raise the temperature of the grill to 200°C still two zone cooking.
  11. Place the wrapped burgers on a pizza stone or baking tray on the grill on indirect heat.
  12. Bake for 20-25 minutes until the pastry is golden brown and crispy.
  13. Let them rest for 5 minutes, then slice open to reveal the juicy burger inside.
  14. Serve with a generous dollop of burger relish on top.
  15. Garnish with pickled onions and fresh rocket for an extra BBQ edge.