Ingredients
Puff Pastry and Fries
- 2 Sheets puff pastry
- 1 Bag french fries, 26 ounces, thawed
Beef Filling
- 1 Pound ground beef
- 1 Tablespoon steak seasoning
- 15 pickles, sliced
- 8 Ounces cheddar cheese, shredded
Dip Ingredients
- ¼ Cup mayonnaise
- ¼ Cup Dijon mustard
- ½ Cup ketchup
Egg Wash
- 1 egg
- 1 Tablespoon water
Optional Garnishes
- Onions, sliced
- Tomatoes, sliced
- Lettuce, iceberg
Instructions
- Prepare the Fries: Lay a sheet of plastic wrap over a baking sheet twice the length of the pan. Arrange the fries in a single layer completely covering the surface, then cover with another sheet of plastic wrap. Repeat with both baking sheets. Let the fries thaw for 20 minutes while you prepare other ingredients.
- Brown the Beef: Heat a skillet over medium-high heat. Add the ground beef and season with steak seasoning. Cook, stirring and breaking up the meat with a wooden spoon until browned and cooked through. Drain excess fat and set beef aside to cool slightly.
- Assemble the Cheeseburger Wellingtons: Lightly flour a wooden cutting board and lay out the puff pastry sheets. Cut each sheet into 3 equal rectangular sections, for a total of 6 pieces. On the top half of each puff pastry piece, add a layer of shredded cheddar cheese, then 3 tablespoons of cooked ground beef, followed by sliced pickles. Fold the bottom half of the pastry over the filling and press the edges firmly to seal.
- Prepare the Fries for Adherence: Using a brownie tin or meat mallet, gently press down on the fries still wrapped in plastic to flatten them slightly. Remove the top sheet of plastic wrap and season fries with a pinch of salt. Replace the top plastic wrap on one baking sheet of fries.
- Apply Egg Wash: Whisk together the egg and water in a shallow bowl. Using a pastry brush, coat both sides of each sealed puff pastry wellington with egg wash to ensure a golden finish during baking.
- Sandwich the Pastries Between Fries: Place the pastries on top of the baking sheet without plastic wrap, over the fries. Then place the baking sheet with plastic-wrapped fries on top of the pastries. The pastries should be sandwiched between the two baking sheets with fries on both sides. Carefully pull out the plastic wrap that is between the pastries and the fries on the top baking sheet, keeping the sheets in place. Remove the top baking sheet and gently press the fries into the sides of the pastries to help them stick.
- Chill Before Baking: Transfer the pastries onto a wire rack-lined baking sheet. Place the baking sheet in the freezer for at least 10 minutes. This chilling step helps the fries adhere to the pastry during baking.
- Bake: Preheat the oven to 375°F (190°C). Bake the cheeseburger wellingtons on the wire rack for 25 minutes or until the pastry is puffed and golden brown.
- Make the Dip: While the pastries bake, combine the mayonnaise, Dijon mustard, and ketchup in a small bowl. Whisk until smooth and well blended to create the dipping sauce.
- Serve: Remove the cheeseburger wellingtons from the oven and let them rest for a few minutes. Serve warm with the prepared dip and optional garnishes like sliced onions, tomatoes, and iceberg lettuce for a complete cheeseburger experience.
Notes
- Chilling the assembled pastries before baking ensures the fries stick better to the puff pastry and the pastries hold their shape.
- Use thawed fries, not frozen solid, to make shaping and handling easier.
- Feel free to add other classic burger toppings inside the pastry, like cooked onions or bacon, for extra flavor.
- This recipe can be prepared ahead and baked just before serving for convenience.
- The dip is versatile—adjust proportions or add spices like smoked paprika for a custom flavor twist.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
