Take the viral Burger Wellington up a notch with bold Dutch flavor. This flaky, golden puff pastry bundle is stacked with juicy beef, melty award-winning Artikaas Smoked Jalapeño Gouda, sweet onions, and fresh jalapeños for the ultimate spicy-cheesy bite. Crispy on the outside, rich and gooey in the center. Let's get into it!
INGREDIENTS
Serves 4
- 2 lbs 80/20 ground beef
- 1 pack puff pastry (1 lb, 2 frozen sheets), brought to room temperature
- 6oz Artikaas Smoked Jalapeño Gouda, shredded
- 1 small yellow onion, sliced
- 1 jalapeño, sliced
- 1 egg, beaten
- Sesame seeds
- Kosher salt
- Olive oil
TOOLS
- 4-inch ramekin or bowl
HOW TO MAKE IT
- Begin by seasoning the ground beef with a heavy pinch of kosher salt, then form the meat into eight 4-inch-wide patties (4oz each). In a lightly greased skillet, sear each patty for 2 minutes per side, or until the outside has a good crust while the inside remains rare to medium-rare. (The burgers need to hold their shape.)
- Cut each puff pastry sheet in half, then roll each rectangle into a square about half its original thickness.
- In a small bowl, ramekin, or cocotte, layer in the puff pastry, pressing it against the sides. Add shredded Gouda, a burger patty, more shredded Gouda, sliced jalapeños, and onions, then top with another patty.
- Fold the puff pastry over the top to seal completely. Continue until all four are assembled.
- Preheat the oven to 400°F. Place the burgers on a parchment-lined sheet tray and brush the outside with egg wash. Sprinkle with sesame seeds and bake for 18–22 minutes, or until the puff pastry is golden brown. Enjoy!
