Skip to content
Menu
Cheeseburger Wellington with Crispy Oven Fries
Hoofdgerecht

Cheeseburger Wellington with Crispy Oven Fries

2 uVoor 2Nutri-Score D€€
van @thechefoutwest12 imports0 keer gekookt
Recept aanpassen

wat je nodig hebt

Ingrediënten

2 personen
  • puff pastry (thawed, cut into squares)Vers2 stukken
  • small burger patties (about 60–85 g each)Vlees4 stukken
  • cheddar cheese (cut into small squares)Zuivel4 stukken
  • pickle slices (drained)Groente en fruit6 stukken
  • caramelized onions (homemade, cooled slightly)Groente en fruit80 g
  • burger sauce (store-bought or homemade)Voorraadkast60 ml
  • egg (beaten, for egg wash)Zuivel1 stuk
  • white sesame seedsVoorraadkast10 g
  • flaky saltKruiden en specerijen3 g
  • onion (large, thinly sliced)Groente en fruit1 stuk
  • olive oil (for the onions and the fries)Voorraadkast30 ml
  • salt (to taste)Kruiden en specerijen6 g
  • sugar (optional)Voorraadkast2 g
  • russet potatoes (cut into fries)Groente en fruit4 stukken
  • black pepper (freshly ground)Kruiden en specerijen2 g

per portie

Voedingswaarden

1.498kcal

Koolhydraten
130 g
Eiwitten
48 g
Vetten
88 g
Keukengerei aanpassen

wat je gebruikt

Keukengerei

  • Oven
  • Bakplaat
  • Koekenpan
  • Mengkom
  • Bakkwast
  • Deegroller

stap voor stap

Bereiding

  1. Soak and dry the fries

    • Preheat the oven to 220 °C (425 °F).
    • Cut the potatoes into fries and soak them in cold water for at least 30 minutes.
    • Drain and dry them very thoroughly with a kitchen towel — any moisture will steam instead of roast.
    Stap 1

  2. Bake the fries

    • Toss the dried fries with olive oil and salt.
    • Spread them in a single layer on a parchment-lined baking sheet.
    • Bake 25–35 minutes, flipping halfway, until golden and crispy at the edges.
    Stap 2

  3. Caramelize the onions

    • Heat the olive oil in a skillet over medium heat, add the onions and salt and cook 5–7 minutes until softened.
    • Reduce the heat to medium-low and cook a further 10–20 minutes, stirring occasionally and adding a splash of water if they stick.
    • Add the sugar if using and cook until jammy and deeply golden, then set aside to cool slightly.
    Stap 3

  4. Sear the patties

    • Season the patties generously with salt and pepper.
    • Sear in a hot pan 2–3 minutes per side until just cooked through — they will finish in the oven.
    • Rest briefly and let cool slightly before building.
    Stap 4

  5. Build the Wellingtons

    • Preheat the oven to 175 °C (350 °F) and lightly grease the insides of two small round oven-safe bowls.
    • Cut the puff pastry into roughly 18 cm squares and lay one square over each bowl.
    • Layer in this order: burger patty, cheddar square, a spoonful of burger sauce, pickle slices, caramelized onions, second burger patty, second cheddar square.
    Stap 5

  6. Wrap and seal

    • Fold the pastry corners up and over the stack.
    • Pinch tightly at every seam — any weak point will open during baking.
    • Invert each bowl to release the wrapped Wellington onto a parchment-lined baking sheet, seam-side down.
    Stap 6

  7. Brush and top

    • Brush the pastry generously all over with egg wash.
    • Sprinkle with sesame seeds and flaky salt.
    Stap 7

  8. Bake

    • Bake at 175 °C (350 °F) for 30–35 minutes until deep golden brown and the pastry is crisp all over.
    • If the top browns too fast, tent loosely with foil.
    • Rest 5 minutes before slicing.
    Stap 8

  9. Serve

    • Slice each Wellington in half.
    • Serve immediately with the crispy fries and burger sauce on the side.
    Stap 9
Download Mezze