Beef Wellington Burger- Hampton's on Sutter

BallisticBBQ's picture

Jan. 28, 2014

My version of "The Beef Wellington Burger". The original is being served up at a place called Hampton's on Sutter in Folsom, California.


Ground beef 30 Ounce (porterhouse)
Kosher salt To Taste
Fresh ground black pepper To Taste
For bacon pate
Chopped bacon 10 Ounce
Onion 1 Medium , coarsely chopped
Carrots 2 Medium , diced
Bay leaf 1
Garlic clove 6 , chopped
Fresh thyme 1 Teaspoon
Chopped chives 1 Tablespoon (a little over)
Water 1/2 Cup (8 tbs)
Apple cider vinegar 1 Teaspoon
Soy sauce 1 Teaspoon
Brown sugar 1 Teaspoon
Black pepper 1 Pinch
For mushroom mixture
Portabella mushroom 8 Ounce , pureed
Butter 2 Tablespoon , divided
Shallot 1 , finely minced
Chopped fresh thyme 1 1/2 Tablespoon (or 1 teaspoon dry)
Salt and pepper To Taste
Dry vermouth 1/4 Cup (4 tbs) (white wine or sherry)
For sauce
Butter 2 Tablespoon
Shallot 1 , finely chopped
Cognac 1/2 Cup (8 tbs)
Thyme sprig 4
Reduced sodium chicken stock 3 Cup (48 tbs)
Heavy cream 2 Cup (32 tbs)
Cracked pepper blend 2 Teaspoon (rainbow pepper used)
Worcestershire sauce 2 Dash
Lemon juice 2 Teaspoon
Dijon mustard 2 Teaspoon
Grated parmesan reggiano 1/4 Cup (4 tbs) , freshly grated



1. Roll meat loosely into 3 equal size patties and pop in refrigerator.


For Bacon Pate:

2. Place a cast iron skillet on flame and cook bacon pieces until nice and crisp, stirring frequently. Remove bacon from skillet and set aside.

3. Turn the heat to low, saute onion and carrot in remaining bacon fat along with bay leaf for 15 minutes or until soften.

4. Add garlic, thyme, and chives. Stir and cook for a minute or until garlic becomes soft.

5. Discard the bay leaf and return the bacon into the skillet. Pour water and blend the mixture into paste.

6. Add apple cider vinegar, soy sauce, brown sugar, and black pepper. Turn the heat to medium and bring to a boil, stirring constantly.

For Mushroom Paste:

7. On cheese cloth, put pureed mushroom and squeeze to remove the moisture.

8. Place pan over medium flame and melt 1 tablespoon of butter in it. Add squeezed mushroom, shallot, thyme, salt, and pepper. Stir and cook until the mushroom starts turning brown.

9. Add the remaining butter, let melt then pour dry vermouth. Stir and cook until vermouth evaporates. Turn off the flame and set aside to cool.

For Sauce:

10. Place a pan over low flame; melt butter and saute shallot until softened.

11. Pour cognac and boil until reduced by half. Add thyme and chicken stock. Bring to a boil and reduce until just over 1 cup stock remains.

12. Remove and discard the thyme sprigs. Stir in heavy cream and pepper. Continue to boil until 2 cups liquid remains.

13. Add Worcestershire sauce, lemon juice, Dijon mustard, and cheese. Whisk until cheese melts.

14. Preheat grill to medium and grease the flat top with oil.


15. Season patties with salt and pepper, place on grill, season the other side and cook to desired doneness.

16. On plate, spoon mushroom mixture in the middle, top it with burger, followed by bacon pate. Pour sauce around the burger.


17. Serve immediately with puff pastry on top and enjoy!

Recipe Summary

Difficulty Level: Medium
Servings: 4

Nutrition Facts

Serving size

Calories 1627Calories from Fat 1183

 % Daily Value*

Total Fat 131 g201.5%

Saturated Fat 67 g335%

Trans Fat 0 g


Sodium 3032 mg126.33%

Total Carbohydrates 25 g8.3%

Dietary Fiber 5 g20%

Sugars 6 g

Protein 79 g158%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet