Beef Wellington Cheeseburgers

  • Yield: 2 1x


  • 1 tablespoon unsalted butter
  • 6 ounces mushrooms, shitakes and creminis, finely chopped
  • 1/2 large shallot, minced
  • 2 garlic cloves, minced
  • 4 sprigs marjoram, leaves removed from stems
  • 1/4 cup vermouth or dry white wine
  • 2/3 pound ground beef, or From Away Burger Blend
  • 2 leaves butter lettuce
  • 2 slices foie gras (about 2 ounces each)
  • 2 tablespoons Dijon mustard
  • 2 thick slices Cambozola cheese, room temperature
  • 2 Brioche buns, split


  1. Begin by getting your mushroom duxelles ready. Melt butter over medium-low. Saute shallots and mushrooms, garlic and marjoram. Add the vermouth or wine and cook down, until almost a paste. Season with salt and pepper and set aside.
  2. Form ground beef into two large patties, slightly larger in diameter than the brioche buns. Cook in a skillet over medium high heat to desired doneness, about 3 minutes per side for medium rare. Top each burger with a slice of cambozola cheese, and cover pan with a lid to allow cheese to melt. Set aside while you prepare foie gras.
  3. The foie gras should be your last step. Get a small cast iron frying pan ripping hot, over high heat. Lightly score the top of each slice of foie gras in a crosshatch pattern and lightly sear until fat renders slightly and slices begin to turn golden brown, a quick 15-20 seconds per side.
  4. To assemble burgers, spread both cut sides of brioche with Dijon mustard. Top bottom slices of bun with a leaf of lettuce, followed by a few spoonfuls of the mushroom mixture. Top with a cheeseburger patty, then the seared foie gras. Top with other half of brioche, and serve immediately.