Cheeseburger Wellington

• servings: 4 servings
• active time: 25 minutes
• total time: 1 hour 25 minutes

Ingredients

4 sheets puff pastry (thawed)

8 small burger patties (2-3 oz each)

8 small squares cheddar cheese

Pickle slices

1/3 cup caramelized onions (recipe below)

Burger sauce (store-bought or my punchy burger sauce))

1 egg (beaten, for egg wash)

White sesame seeds

Flaky salt

1 large onion (thinly sliced)

1 tbsp olive oil

Pinch of salt

1/2 tsp sugar (optional, speeds up caramelization)

Splash of water as needed

3 –4 russet potatoes (cut into fries)

1 tbsp olive oil

Salt (to taste)

Directions

Start the Fries: Preheat oven to 425°F. Soak cut potatoes in cold water for at least 30 minutes. Drain and dry very thoroughly — any remaining moisture will steam instead of roast. Toss with olive oil and salt. Spread onto a parchment-lined baking sheet in a single layer and bake 25–35 minutes, flipping halfway, until golden and crispy at the edges.

Make the Caramelized Onions: Heat olive oil in a skillet over medium heat. Add onions and salt, cooking 5–7 minutes until softened. Reduce heat to medium-low and cook a further 10–20 minutes, stirring occasionally, adding a small splash of water if they start to stick. Add sugar if using. Cook until jammy and deeply golden. Set aside to cool slightly.

Cook the Burger Patties: Season patties generously with salt and pepper. Sear in a hot pan 2–3 minutes per side until just cooked through — they'll finish in the oven. Rest briefly and let cool slightly before building.

Build the Wellingtons: Preheat oven to 350°F. Lightly grease the insides of two small round oven-safe bowls. Cut puff pastry into roughly 7x7 inch squares and lay one square over each bowl.

Layer in this exact order: Burger patty, Cheddar square, Spoonful of burger sauce, Pickle slices, Caramelized onions, Second burger patty, Second cheddar square

Fold pastry corners up and over the stack. Pinch tightly at every seam — any weak point will open during baking.

Flip and Finish: Invert each bowl to release the wrapped Wellington onto a parchment-lined baking sheet, seam-side down. Brush generously all over with egg wash. Sprinkle with sesame seeds and flaky salt.

Bake: Bake at 350°F for 30–35 minutes until deep golden brown and the pastry is crisp all over. If the top is browning too fast, tent loosely with foil. Rest 5 minutes before slicing.

Serve: Slice in half and serve immediately with crispy fries and burger sauce on the side.

Nutrition

• Serving Size: 1 Wellington
• Calories: 1091 kcal
• Total Fat: 62 g
• Saturated Fat: 18 g
• Unsaturated Fat: 41 g
• Trans Fat: 0.01 g
• Cholesterol: 108 mg
• Sodium: 669 mg
• Total Carbohydrate: 110 g
• Dietary Fiber: 7 g
• Total Sugars: 8 g
• Protein: 27 g