Lamb burger Wellington
Skill level: Bit of effort
We’ve all heard of beef Wellington, so why not lamb Wellington instead? Or even lamb burger Wellington? Encased in puff pastry, with a seam of feta cheese and mint running through the middle, this is a dish to impress your friends for a dinner party. It’s so simple to make and creates one succulent and tender burger that you’ll want to make time again. It only takes 45 mins for these delicious burgers to cook and the buttery pastry is well worth the wait. Serve with crisp, fresh salad leaves or with homemade thick cut chips.
- 500g lamb mince
- 8-12 mint leaves
- 50g feta cheese
- 2 garlic cloves
- Salt and freshly ground black pepper
- 200g puff pastry
- 1 egg, beaten, for glazing
Use beef mince instead of lamb and fill with cooked bacon and grated Cheddar instead of feta and mint.
- Divide the mince into four equal-sized balls.
- Take two cooking rings and press two of the balls into each ring to make a pattie.
- Layer the mint, garlic and feta on the top of the first pattie, then put the second pattie on top.
- Divide the pastry into four rectangles. Flour a surface and roll out to 0.5cm thick.
- Remove the pattie ‘sandwiches’ from the rings and lay each on a rolled out sheet of pastry. Bring all the sides together to form a parcel.
- Lay out another sheet of pastry and repeat the wrapping to ensure the lamb burger is completely sealed.
- Brush with beaten egg and add a grind of pepper.
- Preheat the oven to 180°C/350°F/Gas 4 and cook the Wellingtons for 40-45 mins.