Monday, October 10, 2011

Burgers and Shakes: The Wellington Burger

Learn how to make this burger on Capital Cooking!!  The burger craze has swept across the country, and the heart of the nation has been credited for launching the trend. Burger joints, specializing in gourmet burgers and all of the perfect pairings including delicious milkshakes, have fired up their grills around the District.  The once-simple hamburger is now dressed with exotic toppings — everything from avocado, bacon, sautéed mushrooms, caramelized onions, fried pickles to a variety of cheeses. 

We have just the gourmet burger to satisfy your appetite. The full episode of Capital Cooking will feature Wellington Burgers, Fried Pickles, Sweet Potato Fries and Chocolate Peanut Butter Adult Milkshakes.  We had a blast filming with Mark Bucher of BGR!

The Wellington Burger
As seen on the “Burgers and Shakes” episode with Mark Bucher, founder and co-owner of BGR The Burger Joint. 


2 lb randomly chopped medium button mushrooms

1 large red onion

1 large white onion

1/4 cup red wine

8 ounces Colman's mustard

6 tablespoons chopped thyme leaves

6 tablespoons chopped rosemary sprigs

Chopped garlic  (to taste)

2 tablespoons salt and fresh ground pepper

1/4 lb Maytag blue cheese

1/4 cup Black Truffle Paste

Foie Gras

Dice red and white onions.  Sauté onions with clarified butter until deep brown, roughly 30 minutes.  When onions are a deep brown in color, add mushrooms.  Cook down until deep brown in color and volume has reduced by half.  Add garlic, Black Truffle Paste, rosemary, thyme, Foie Gras and mustard.  Stir and combine ingredients.  Let sit at low heat for 15 minutes.  Wellington topping is ready to serve


3 lb ground brisket

Salt and Pepper

6 sesame seeded buttery brioche buns

Form ground brisket into 6 patties.  Add salt and pepper to taste.  Grill to desired temperature.  Butter buns and toast.  Place grilled burger on bottom bun.  Top burger with blue cheese and a generous serving of the Wellington topping.  Place top of the bun on the burger and enjoy!

Enjoy a glass of wine with your burger.  Today’s featured wine pairing is a 2005 bottle of Super Tuscan Style Wine from Amador County.

Photos by Kristen Finn and Emily Clack

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