You are by far the OG of TH-cam chefs, doing a poor man's beef Wellington like trailblazing chef's centuries ago, while still keeping it fresh on TH-cam as opposed to trendy recipes, keep doing you man! Much love
I try so many different recipes found on the web, and consistently for over a decade it's only chef John's recipes that come out the best. I think it's the little descriptor details he adds in that helps me to know what to look out for when doing a step to make sure I don't mess it up. He makes his videos and recipes fool proof lol.
I don't cook at all, but I made your rice pudding for my girlfriend's birthday today. I tasted it while making and wanted to eat the entire bowl. Hope she likes it as well. Thanks Chef John
I made this recipe. With one package of hamburger I was able to make two (feeding four) with steak fries.. I added caramelized onions sauted with a finely diced jalepeno and used two locally sourced cheeses. Delicious and much more fun than a regular hamburger.
I made it with onions, too! Do you carmelize them on the stovetop, or in a slow cooker? I cook onions down for 10+ hours on low in the slow cooker and so they're technically confit onions, they look and taste 95% like carmelized for 2% of the work.
Whoops! I didn't mean to use my work account to comment. I caramelized my onions on the stove, but I will try the slow-cooker.. What do you think about using a pressure cooker instead?
@@ReedBetweenTheLines I think the texture will be a bit weird which is why I haven't tried it yet. I don't make french onion soup so if it was for that purpose then it's a moot point anyway. The worst thing that can happen is only wasting $5 of onions so it's worth a shot at least. The best thing is the laziest c. onions known to humanity so risk-to-reward is low
Turning a classic holiday meal like "Beef Wellington" into a classic holiday meal "Beef Wellington for small budgets" - really absolutely great! My respect.
Beef Wellington for the Second Great Recession. FTFY. It's going to get bad people, time to research the Great Depression and WWII rationing cook books and recipes. God help the people of the world already eating at the bottom of the barrel. If diesel fuel keeps going up in price or even stays the same, heavy items like potatoes or items that require temperature controlled shipping like lettuce, will be the price of meat. Oh wait, we are already there, ask any restaurant buy what romaine is going for now.
I mixed it 1 part ground lamb 2 part ground beef, and I used havarti cheese. I made a mushroom gravy, and carmelized onions, to go on top. Thank you for the technique! Perfect birthday dinner! The side dish was your lemony potatoes technique but with herbes de provençal instead of your suggested seasonings. Huge hit, will make again and pretend it was hours of effort. ❤️❤️❤️
Chef John, you are a good man who has brought a lot of people, a lot of enjoyment and a lot of excellent knowledge. You've made a difference in people's lives.
Haha, an A+ to Chef John on the psychology of his viewers. Just at I was beginning to type that its more of a pithivier with a nod to a Canadian tourtière, he flags it up himself. He was spot on the money timing wise. Glorious little recipe though, thank you.
I feel like this could be made even better by stuffing some caramelized onions under the cheese during the prep. Even so, this looks and sounds fantastic. I'm sure my daughter will love these.
I made "carmelized" onions (onions in slow cooker for 10+ hrs, stirred a couple times) for this, but I actually didn't put them in it because I didn't want to add liquid. I dumped them on top at the end
I read the thumbnail in chef John’s voice so I HAD to watch to hear him say cheeseburger Wellington and it didn’t disappoint 😅 love you chef John never change 🥰
I made a pastry wrapped spam, pepperjack and chorizo "wellington". I called it the Unwellington. Great hangover food but left a lingering aftertaste. Anyway I hope you give this a try soon!
Trying to avoid too much dripping fat (add liquid to dough) so I'll try this with the chorizo and a leaner cut (or regular ham). Thanks for inspiration
I’m giggling to tears that you made this. How cool is this. I can see this being a total hit at Christmas dinners and a way into the idea of finer dining for many - especially kids. Thanks for the delicious fun.
Thank you Chef John! Your videos are so inspiring. I have so many ideas to do to this burger! Chopped onions, chopped jalapenos, Juicy Lucy style, Meatloaf seasonings, Pot Roast seasonings. Drizzle gravy over top, serve with mashed potatoes. Replace the burger with ground chicken and put in Mozzarella cheese and pepperoni and serve with marinara.... It's part of why I love cooking so much.. so many ways to experiment!
LOL you're just like me, hear a recipe & brain goes crazy changing it, I was thinking of adding fried onions & hot peppers, doubling the cheese, & instead of one big burger using a stack of smash burgers paddies, & using a Italian pizzelle cookie press plate to stamp a design on the top dough. And starting mine on the stove top in a oven safe pan to get a little fry going on the bottom before going into a preheated oven. I am going to need to deep freeze my paddies since they'll be mostly finished cooking. And frying the onions & hots in the bacon fat, & the bottom of the dough in the onion, hot pepper infused bacon fat. Just thought while writing this of brushing the top not with egg wash but with a fat, butter or the bacon to make it crisp ... or a mix of both butter & bacon. Then again, could just deep fry it... then finish in the oven on a rack? Would need to see how puffed pastry reacts to being deep fried when it has a filling, I know to keep all air out & no "blow hole" on top when frying. Got to stop or I'll never will.
And did you know that cooked mushrooms freeze really well? I've now taken the approach of cooking any 'leftover' mushies before they go mushie! (Chef John has inspired me in more than my cooking!) Seriously, if I think mushrooms won't be used before they go off, I just saute them, bag them flat and freeze them so I can break off chunks and toss them into pasta, taco filling etc. And I agree, for this Wellington, I'd chop them up really finely, season them and use them as a layer on top. Can't wait to try this - it looks so good and special without breaking the budget!
Hey John I made this tonight with some leftover beef mince and pork mince but made it into a christmas wreath shape. This recipe is genius thank you so much!
Man.... i've been following you a bit before you started working with Allrecepies.... I cant believe it has been so long 8-10 years already , and your videos are still the same but with more quality... I love your channel , i have made many dishes from your channel and i loved every single one... God bless you !
It's been a while since I left following the release of the videos and I started binging. Man Chéf John's voice is extremely soothing for me. You are my comfort zone Chéf John, sorry
My 1970s staff restaurant used to serve up the “Wellieburger”. While just as good as this offering…the original name always makes me smile and imagine it was a rubber boot being wrapped in puff pastry
You’ve taught me the most amazing things to cook…and it is sooo fun! I’ve never enjoyed cooking this much 🫶🏽🙏🏽 Thank you! PS…my friends think I’m a pro 😅😂
Whoa! I'm a prophet! I've made Cheeseburger Wellington before and didn't even know it! Next prediction is that Chef John will be awesome tomorrow and the next day and the next day for years... Thanks for doing what you do :) EDIT: prophet not profit
AMEN Mr. Welch...LOL..Seriously, I love your comment...Chef John recipes ALWAYS come through for me on those "what the heck should I cook" nights, etc., etc, etc...I have so many favorites to choose, from years of saving & cataloging them... *: )*
I like to put a slice of a honey crisp apple down on the bottom pastry piece, then a browned beyond burger, coarse grain mustard, caramelized onions, sautéed mushrooms then the cheese. So good
Two of them made ahead of time with a salad and my bridge dinner and game is secured without stress for me. My variations to come up! You are so creative and entertaining! Thanks Chef!
Man, I _never_ guess the "you are, after all" correctly. I was 80% sure it would be "You are, after all, the Jack Skellington of your hack Wellington." Loving these puff pastry videos recently, by the way. I made that mushroom, chicken, and cheese strudel for my parents a few weeks ago. Changed some of the flavors around to suit the diners' tastes (including mine), but followed the technique to the letter. First time making it, and almost my first time working with puff pastry. It was superb. A pastry chef would probably know it wasn't made by a pastry chef, but I'm not a pastry chef, so I was fooled. And by going pre-made on the pastry and the roasted chicken, the biggest time-sucks of a scratch recipe are eliminated. Hell, you could use that strudel technique on some leftover casserole (as long as it's a thicc casserole), and you've got a last-minute potluck dish that would make every other contributor hate themselves. If you're into that.
This looked so good! Especially with the mushroom sauce/gravy, I really want to try this one day. Reminded me of a much more reasonable option for a wedding reception type food without it lacking class.
I LOVE it! I'm definitely trying this. And...thinking about serving it with the mashed potato dumplings! I'll bet the mushroom gravy would be fantastic with those, too!
It’s actually based off a classic French pastry pie called Pithivier, traditionaly filled with an almond frangipani, and decorated as chef John showed us. Look it up, it’s delicious, and nowadays you can branch it and fill it as you please, sweet or even savoury. Bonne appetite!
If you knead 1tsp of butter with 1tsp of flour and put it under the patty before wrapping- it will thicken the juices into a gravy inside the Wellington
I do not eat ground beef-ever. But I do eat Beyond Burger. So I am anxious to try this with a BB inside with Brie and mushrooms. A great idea and and so flexible!
My mother used to make something like this when I was young. My father called it beef Napoleon. It wasn't until a few years after his death that I realized how absolutely hilarious and appropriate that name is. Jon, please consider the name change!
I'd only need double the cheese, onions & hot peppers fried in the bacon fat inside to be perfect for me 🤤 I'd need 1 inch larger dough circles I think. And a small stack of smash burger paddies, & deep freeze just them since they'd be mostly cooked.
I think I'd start mine on the stove top in a oven safe pan & start to put a little fry on the bottom only with a little of the bacon fat, before moving to a pre heated oven to finish. or freeze, then the oven so the bottom doesn't burn. Thank's John, you always get my brain working, & tonight I do not think dinner will be boring, then again it might end up being delivered pizza, & my dogs will be happy after I remove the peppers & onions. All matters if I know when to stop changing a recipe.
@@drwgisblaidd2650 Haven't tried it yet, & was thinking the same thing, to do it with the onions etc. I'd be better off making it with normal english meat pie crust. But if I do that, I'd rather just make a beef pot pies. I already make a smash cheese burger quesadilla, where I fry the flour tortillas in butter to make them crispy, guess I was trying to make them so I could make extra & freeze them for a later quick dinner.
I am never have flake pastry unused, & I make my own kaiser rolls, & I was thinking about the blood that would cook off inside of the sealed pastry into a blood pudding slime.
that looks great ! i'll take it with a side of red skin potatoes instead of the brussel sprouts . some fresh green beans would be nice to round out the meal .
Still remember seeing the grilled cheese video when it was new.. Never change Chef John. As the famous lyrics say: 'We've come a long long way together, through the hard times and the good.'
that depends on your meat source I guess.. raw things always contain bacteria, that is the same for meat eggs and also apples.. If you can get nice stuff from your local butcher then it is probably okay to consume raw, the 1 week shelf life ground beef under protective atmosphere in the supermarket with an unknown cooling chain .. I wouldn't dare ^^.
@@tinygriffy the problem with raw ground beef is the fact that it's ground, so the pathogens in the surface get mixed up and end up in the pink part, whereas with a steak they get cooked as they remain in the surface. Also the machines used to ground the meat tend not to be as clean.
When ground IN STORE, in the USA, I've never seen a problem, and I've worked in store for decades, stuff that's prepackaged in factories, I avoid. If you buy whole cuts of beef, my favorite for grinding is chuck, (Beef Shoulder), you can clean it how you want, grind it yourself, as needed, and not worry about it, as long as you keep everything clean, like we do at the grocery store
@@shibasss I've worked in grocery stores for decades, and I can tell you our meat department gets thoroughly cleaned every day, and all tools, including meat grinders, are cleaned after every use, we also get inspected by the Health Dept. frequently, and they don't schedule it, they show up, and you better be spot on. Also, I really like that your icon is Grr!!!!
THAT is such an AMAZING good idea chef John!!!! Thank you so much!!! Here's one for you... I sometimes make french dip with ground beef instead of roast beef. So yummy!!! 🍃🤗🍃
I've never heard someone speak in such a way that their volume alternates like a perfect SIN wave. I almost couldn't take the guy seriously, I thought it was a joke.
I don't understand - how good do you have to be as a professional chef to be able to test a recipe and have it come out as good, tasty food immediately? I'd understand if it happened anecdotally but Chef John does this constantly.
I made this tonight for dinner and it was marvelous! Thanks Chef Jon, for another incredibly delicious and easy to make meal!!! What I mean by this is you make most every recipe into easy to do. This is now among my favorite dishes! Thank you for all the time and effort into making your videos!
You are by far the OG of TH-cam chefs, doing a poor man's beef Wellington like trailblazing chef's centuries ago, while still keeping it fresh on TH-cam as opposed to trendy recipes, keep doing you man! Much love
All of what you said, plus his simply delightful voice and cadence, we love Chef John!
oh yeah, poor mans wellington is far more useful than home dry aging wagyu a5 steaks a hundred different ways.
I try so many different recipes found on the web, and consistently for over a decade it's only chef John's recipes that come out the best. I think it's the little descriptor details he adds in that helps me to know what to look out for when doing a step to make sure I don't mess it up. He makes his videos and recipes fool proof lol.
I don't cook at all, but I made your rice pudding for my girlfriend's birthday today.
I tasted it while making and wanted to eat the entire bowl.
Hope she likes it as well.
Thanks Chef John
So, did she? 😛
@@kekmeister42 Yup she liked it
I made this recipe. With one package of hamburger I was able to make two (feeding four) with steak fries..
I added caramelized onions sauted with a finely diced jalepeno and used two locally sourced cheeses.
Delicious and much more fun than a regular hamburger.
I made it with onions, too! Do you carmelize them on the stovetop, or in a slow cooker? I cook onions down for 10+ hours on low in the slow cooker and so they're technically confit onions, they look and taste 95% like carmelized for 2% of the work.
Did you comment on the hasselback potatoes video? You're the reason I'm here watching this one now instead of in bed.
Whoops!
I didn't mean to use my work account to comment.
I caramelized my onions on the stove, but I will try the slow-cooker..
What do you think about using a pressure cooker instead?
@@allistrata
I'm not sure if I commented on the Hasselbeck potatoes.
I'm not overly fond of them.
I really like his recipe for Mama's potato gratin.
@@ReedBetweenTheLines I think the texture will be a bit weird which is why I haven't tried it yet. I don't make french onion soup so if it was for that purpose then it's a moot point anyway.
The worst thing that can happen is only wasting $5 of onions so it's worth a shot at least. The best thing is the laziest c. onions known to humanity so risk-to-reward is low
Turning a classic holiday meal like "Beef Wellington" into a classic holiday meal "Beef Wellington for small budgets" - really absolutely great! My respect.
Beef Wellington for the Second Great Recession. FTFY. It's going to get bad people, time to research the Great Depression and WWII rationing cook books and recipes. God help the people of the world already eating at the bottom of the barrel. If diesel fuel keeps going up in price or even stays the same, heavy items like potatoes or items that require temperature controlled shipping like lettuce, will be the price of meat. Oh wait, we are already there, ask any restaurant buy what romaine is going for now.
😮I’m 😮
my mom started making that 50 years ago in our small family restaurant in Northern Quebec.
“I have no problem with you picking it up and eating like some sort of glorious savage.” I’m gonna use that line. It was pure poetry. 😂
I also loved that line of "thoughtfully placed on the wellington's bottom"
"Once it looks foamy it's done, homie" 😂
@@pootertootle When I heard that, I thought "I have to remember that li'l tip!"
“Sir, that would be a pasty”
". . .it looks like we have a cheese nipple, but relax we have a cheese navel." Neither of those body parts were the first thing to come to mind.
I mixed it 1 part ground lamb 2 part ground beef, and I used havarti cheese. I made a mushroom gravy, and carmelized onions, to go on top.
Thank you for the technique! Perfect birthday dinner! The side dish was your lemony potatoes technique but with herbes de provençal instead of your suggested seasonings.
Huge hit, will make again and pretend it was hours of effort. ❤️❤️❤️
Chef, you're the Duke Ellington of your Cheesy Wellington! Keep up the good work!
😊 very good!
Agreed
Chef John, you are a good man who has brought a lot of people, a lot of enjoyment and a lot of excellent knowledge. You've made a difference in people's lives.
Haha, an A+ to Chef John on the psychology of his viewers. Just at I was beginning to type that its more of a pithivier with a nod to a Canadian tourtière, he flags it up himself. He was spot on the money timing wise.
Glorious little recipe though, thank you.
A bacon cheeseburger is one of life’s greatest gifts… can’t wait to try this.
I feel like this could be made even better by stuffing some caramelized onions under the cheese during the prep. Even so, this looks and sounds fantastic. I'm sure my daughter will love these.
I made "carmelized" onions (onions in slow cooker for 10+ hrs, stirred a couple times) for this, but I actually didn't put them in it because I didn't want to add liquid. I dumped them on top at the end
I read the thumbnail in chef John’s voice so I HAD to watch to hear him say cheeseburger Wellington and it didn’t disappoint 😅 love you chef John never change 🥰
I am so happy I'm not the only one with Chef John's voice in my head!!
I adore the sing-song lilt to his style of speaking! _so soothing!!_
Chef John is a youtube legend!!!!
Chef John strikes again!
Dang Chef John, that's a thing of beauty
I made a pastry wrapped spam, pepperjack and chorizo "wellington". I called it the Unwellington. Great hangover food but left a lingering aftertaste. Anyway I hope you give this a try soon!
That sounds wonderful.
Trying to avoid too much dripping fat (add liquid to dough) so I'll try this with the chorizo and a leaner cut (or regular ham). Thanks for inspiration
I've never had a real beef Wellington because it's so expensive. Thank you Chef John for a brilliant idea to try. I know I'm going to love it!
I hope you have the ability to treat yourself one day! The real thing is divine
@@DroppedCroissant Thanks KJ. I intend to. The real thing looks amazing!
“Once it gets foamy, it’s done homie”, Love hearing that.
All through the video I was wondering about when the mushrooms would come into play! Very delicious looking.
"Once it looks foamy your bacon's done homie"
That has to be the epitome of chef John's masterful puns. I will definitely remember this one forever
"Once it's foamy, you're bacon's done homie" -Street Chef John
My new timer ringtone
Right?!!! 🤣👍
He learned that from the streets YO!
😂🤣😂🤣🤤
*your
I’m giggling to tears that you made this. How cool is this. I can see this being a total hit at Christmas dinners and a way into the idea of finer dining for many - especially kids. Thanks for the delicious fun.
There's a restaurant we used to go to that did this with meatloaf. Excellent stuff.
Chef John always keeping it real, teaching us that there is no need for fancy stuffs for great dinner.
Truly Chef John is an American Hero
Thank you Chef John! Your videos are so inspiring. I have so many ideas to do to this burger! Chopped onions, chopped jalapenos, Juicy Lucy style, Meatloaf seasonings, Pot Roast seasonings. Drizzle gravy over top, serve with mashed potatoes. Replace the burger with ground chicken and put in Mozzarella cheese and pepperoni and serve with marinara.... It's part of why I love cooking so much.. so many ways to experiment!
LOL you're just like me, hear a recipe & brain goes crazy changing it, I was thinking of adding fried onions & hot peppers, doubling the cheese, & instead of one big burger using a stack of smash burgers paddies, & using a Italian pizzelle cookie press plate to stamp a design on the top dough.
And starting mine on the stove top in a oven safe pan to get a little fry going on the bottom before going into a preheated oven.
I am going to need to deep freeze my paddies since they'll be mostly finished cooking.
And frying the onions & hots in the bacon fat, & the bottom of the dough in the onion, hot pepper infused bacon fat.
Just thought while writing this of brushing the top not with egg wash but with a fat, butter or the bacon to make it crisp ... or a mix of both butter & bacon.
Then again, could just deep fry it... then finish in the oven on a rack? Would need to see how puffed pastry reacts to being deep fried when it has a filling, I know to keep all air out & no "blow hole" on top when frying. Got to stop or I'll never will.
Yes. To all.
As Chef John often likes to say, "this is more of a technique video than a recipe video!"
the more vegetables you put in it, the more wet it will turn out. Your puff pastry will be soggy.
juicy lucy was my first thought
I’d like to use a mushroom pate instead of bacon. Caramelized onion. Swiss cheese? Thanks for the Inspiration! Looks fantastic. Great presentation.
could lean much more heavily on OG beef wellington with mushroom duxelle and brushing the meat with mustard before wrapping
"You are, after all, the Duke of your own Wellington."
😂🤣👍🏼
As I was watching this, I was thinking mushroom pate as well!
And did you know that cooked mushrooms freeze really well? I've now taken the approach of cooking any 'leftover' mushies before they go mushie! (Chef John has inspired me in more than my cooking!) Seriously, if I think mushrooms won't be used before they go off, I just saute them, bag them flat and freeze them so I can break off chunks and toss them into pasta, taco filling etc. And I agree, for this Wellington, I'd chop them up really finely, season them and use them as a layer on top. Can't wait to try this - it looks so good and special without breaking the budget!
Chef John is an OG TH-cam chef. All his recipes are amazing.
Thank you Chef John-this is wonderful recipe! Gorgeous and looks absolutely stunning. Cannot wait to surprise my family with this
Hey John I made this tonight with some leftover beef mince and pork mince but made it into a christmas wreath shape. This recipe is genius thank you so much!
Man.... i've been following you a bit before you started working with Allrecepies.... I cant believe it has been so long 8-10 years already , and your videos are still the same but with more quality... I love your channel , i have made many dishes from your channel and i loved every single one... God bless you !
It’s like a Burger, Wellington, Meatloaf, and Salisbury Steak rolled up into a Single Dish.
His name is Robert Paulson
It's been a while since I left following the release of the videos and I started binging. Man Chéf John's voice is extremely soothing for me. You are my comfort zone Chéf John, sorry
I'm going savage on the dipping! Looks superb 👌
My 1970s staff restaurant used to serve up the “Wellieburger”. While just as good as this offering…the original name always makes me smile and imagine it was a rubber boot being wrapped in puff pastry
You’ve taught me the most amazing things to cook…and it is sooo fun! I’ve never enjoyed cooking this much 🫶🏽🙏🏽 Thank you! PS…my friends think I’m a pro 😅😂
I'm happy to see a beloved relative getting the Chef John treatment! 11/10, would watch again.
Pastry wrapped cheese burger...Genius!
Utterly brilliant, Chef John! No wonder you're one of my heroes! I'll report back once I've made it.
Whoa! I'm a prophet! I've made Cheeseburger Wellington before and didn't even know it! Next prediction is that Chef John will be awesome tomorrow and the next day and the next day for years... Thanks for doing what you do :)
EDIT: prophet not profit
Very nicely done, Chef John.
OH! JOY! This is an amazing cheeseburger! I've never seen anything like it before but now I know how to make it at least so thanks Food Wishes
This is a recipe creation that yet again proves you are the god of all celebrity chefs!
Chef John,
You are truly amazing, thank you for making dishes so easy to accomplish for thee not so exceptional chef's.
Chef John you are a gift to us all
Cheeseburger wellington adding class to the middle class! Thanks for the recipe! 🍔
AMEN Mr. Welch...LOL..Seriously, I love your comment...Chef John recipes ALWAYS come through for me on those "what the heck should I cook" nights, etc., etc, etc...I have so many favorites to choose, from years of saving & cataloging them... *: )*
I like to put a slice of a honey crisp apple down on the bottom pastry piece, then a browned beyond burger, coarse grain mustard, caramelized onions, sautéed mushrooms then the cheese. So good
I plan to try this when I have my friends for dinner. Visually stunning as this is , I think it will be well received.
Your friends are lucky ... that would be an amazing thing to serve ..
@@Sueprises Thank you.
This is inspired brilliance! As goofy as this sounds, it makes total sense. I could imagine serving this to guests.
I wonder how a sort of mushroom duxelle would work on the bottom crust.... Looks most tasty! I'll have to try it! Yum!
Two of them made ahead of time with a salad and my bridge dinner and game is secured without stress for me. My variations to come up! You are so creative and entertaining! Thanks Chef!
Chef John's creativity in both concept and presentation never seizes to amaze me. Truly a food artist, giving me the Edvard Munchies.
love the food you make! but if im honest, its your narration that makes you a star!!!
Such a brilliant idea! I will be trying this over the winter.
Nice looking , Wellington style PIE , that . Relatively quick and the potential to " Adjust " the filling is endless . Cheap and Cheerful . Bravo .
Man, I _never_ guess the "you are, after all" correctly. I was 80% sure it would be "You are, after all, the Jack Skellington of your hack Wellington."
Loving these puff pastry videos recently, by the way. I made that mushroom, chicken, and cheese strudel for my parents a few weeks ago. Changed some of the flavors around to suit the diners' tastes (including mine), but followed the technique to the letter. First time making it, and almost my first time working with puff pastry. It was superb. A pastry chef would probably know it wasn't made by a pastry chef, but I'm not a pastry chef, so I was fooled. And by going pre-made on the pastry and the roasted chicken, the biggest time-sucks of a scratch recipe are eliminated. Hell, you could use that strudel technique on some leftover casserole (as long as it's a thicc casserole), and you've got a last-minute potluck dish that would make every other contributor hate themselves. If you're into that.
re-watching this because it will be my perfect single Christmas Dinner, served with coleslaw, very festive
What a great ides. It looks impressive and delicious. Thanks chef John
This looked so good! Especially with the mushroom sauce/gravy, I really want to try this one day. Reminded me of a much more reasonable option for a wedding reception type food without it lacking class.
That looks absolutely delicious and my mouth is watering!
This is one of the most beautiful things I've ever seen.
I LOVE it! I'm definitely trying this. And...thinking about serving it with the mashed potato dumplings! I'll bet the mushroom gravy would be fantastic with those, too!
I made this tonight. Very filling and delicious. I added ham and cheese to some spare puff pastry for lunch tomorrow. This was SO COMPLICATED! 😂
this looks *_GLORIOUS_*
I have a group of friends for whom this would be a *_spectacular_* dining experience!!
~Thank you~ Chef John❤🍴
That looks delicious. I’m going to have to try and make it. Thanks!!!
Wow, it's gorgeous! This same pastry treatment might be good for some kind of mini dessert pie.
It’s actually based off a classic French pastry pie called Pithivier, traditionaly filled with an almond frangipani, and decorated as chef John showed us. Look it up, it’s delicious, and nowadays you can branch it and fill it as you please, sweet or even savoury. Bonne appetite!
If you knead 1tsp of butter with 1tsp of flour and put it under the patty before wrapping- it will thicken the juices into a gravy inside the Wellington
Yay!! I needed a new ground beef recipe. I’m one meatloaf away from going vegan 😂
I haven’t had meatloaf in forever. I’m gonna make some tonight.
Chef John, I don't know how you keep doing it. You're the best. Say hi to Michelle!
Thank you for your videos I always love them and a big fan of yours awesome job
My favorite transformed. Now I need this Keto. Half way there. Thank you for the inspiration. Beautifully done. Visually and verbally.
When I make this I'm gonna make big mac sauce to dip in. Looks delish!
Your humor is the best!!!
Ahh he breaking the rules!! Lol 😆 love it keep up the good work chef John
I do not eat ground beef-ever. But I do eat Beyond Burger. So I am anxious to try this with a BB inside with Brie and mushrooms. A great idea and and so flexible!
My mother used to make something like this when I was young. My father called it beef Napoleon. It wasn't until a few years after his death that I realized how absolutely hilarious and appropriate that name is.
Jon, please consider the name change!
I like your name better. Respect to your father
With cheese and bacon, I would not miss the duxelles!! Fabulous!
I didn't hear the classic, around the outside, around the outside 😂 I'm gonna try this recipe over the weekend 🍽️
Ah, the return of the mushroom onion gravy from the salisbury steak recipe that’s now in my regular rotation. Amazing stuff.
I'd only need double the cheese, onions & hot peppers fried in the bacon fat inside to be perfect for me 🤤 I'd need 1 inch larger dough circles I think. And a small stack of smash burger paddies, & deep freeze just them since they'd be mostly cooked.
I think I'd start mine on the stove top in a oven safe pan & start to put a little fry on the bottom only with a little of the bacon fat, before moving to a pre heated oven to finish. or freeze, then the oven so the bottom doesn't burn. Thank's John, you always get my brain working, & tonight I do not think dinner will be boring, then again it might end up being delivered pizza, & my dogs will be happy after I remove the peppers & onions. All matters if I know when to stop changing a recipe.
How did it turn out?? My first thought was the extra moisture from the onions and peppers, might make the pastry soggy, but on the side would work.
@@drwgisblaidd2650 Haven't tried it yet, & was thinking the same thing, to do it with the onions etc. I'd be better off making it with normal english meat pie crust. But if I do that, I'd rather just make a beef pot pies.
I already make a smash cheese burger quesadilla, where I fry the flour tortillas in butter to make them crispy, guess I was trying to make them so I could make extra & freeze them for a later quick dinner.
I am never have flake pastry unused, & I make my own kaiser rolls, & I was thinking about the blood that would cook off inside of the sealed pastry into a blood pudding slime.
that looks great ! i'll take it with a side of red skin potatoes instead of the brussel sprouts .
some fresh green beans would be nice to round out the meal .
Fanciest hamburger I've ever seen. Bravo, Chef John.
Made this for dinner tonight for 5 of use, everyone loved it, worth the extra effort.
That look's almost like a Scotch Pie! I would have cooked the ground beef patty in the bacon grease instead of draining it off for more flavor.
Still remember seeing the grilled cheese video when it was new..
Never change Chef John. As the famous lyrics say: 'We've come a long long way together, through the hard times and the good.'
Hes got the jokes! I love this chef!
I've made "Hamburger Wellington" many times but I love how you made the flake pastery look more eligant with some simple tricks! Thank you !
A Wellington without mushrooms! Sold!! ❤️
I have everything in my fridge and freezer to make this. Weekend Wellington here I come. Aw yeah!
Once it looks foamy your bacon's done homie...😂
I made it for a Christmas dinner with friends, one of whom is a picky eater. It was a hit! Thanks for the awesome idea.
I need an explanation on pink burgers, as some people say it's ok and others say it will eventually give you salmonella or something like that
that depends on your meat source I guess.. raw things always contain bacteria, that is the same for meat eggs and also apples.. If you can get nice stuff from your local butcher then it is probably okay to consume raw, the 1 week shelf life ground beef under protective atmosphere in the supermarket with an unknown cooling chain .. I wouldn't dare ^^.
@@tinygriffy the problem with raw ground beef is the fact that it's ground, so the pathogens in the surface get mixed up and end up in the pink part, whereas with a steak they get cooked as they remain in the surface. Also the machines used to ground the meat tend not to be as clean.
@@shibasss true true !! good you mention that !
When ground IN STORE, in the USA, I've never seen a problem, and I've worked in store for decades, stuff that's prepackaged in factories, I avoid. If you buy whole cuts of beef, my favorite for grinding is chuck, (Beef Shoulder), you can clean it how you want, grind it yourself, as needed, and not worry about it, as long as you keep everything clean, like we do at the grocery store
@@shibasss I've worked in grocery stores for decades, and I can tell you our meat department gets thoroughly cleaned every day, and all tools, including meat grinders, are cleaned after every use, we also get inspected by the Health Dept. frequently, and they don't schedule it, they show up, and you better be spot on. Also, I really like that your icon is Grr!!!!
THAT is such an AMAZING good idea chef John!!!! Thank you so much!!!
Here's one for you...
I sometimes make french dip with ground beef instead of roast beef. So yummy!!!
🍃🤗🍃
I've never heard someone speak in such a way that their volume alternates like a perfect SIN wave. I almost couldn't take the guy seriously, I thought it was a joke.
I don't understand - how good do you have to be as a professional chef to be able to test a recipe and have it come out as good, tasty food immediately? I'd understand if it happened anecdotally but Chef John does this constantly.
I love Chef John so much
I love that you're providibg cost-effective meals! It's tough out here with inflation, especially for food prices. Looking forward to making this!
This should be an option on every burger restaurant menu
I made this tonight for dinner and it was marvelous! Thanks Chef Jon, for another incredibly delicious and easy to make meal!!! What I mean by this is you make most every recipe into easy to do. This is now among my favorite dishes! Thank you for all the time and effort into making your videos!
This was dinner. So much fun to make and really delicious! Thanks, Chef!
Talk about good timing. I was thinking about making beef wellington using beef burgers and here is yours. Thanks