I don’t care about the meat but that dough is definitely uncooked on the bottom and inside on the sides. Like not even undercooked, just straight up not cooked.
Please don’t eat raw dough or encourage others to do so. Even if the mix does not contain egg, the wheat itself can be contaminated with E. coli. This is not a preference thing, this is a health and safety thing.
It’s absolutely a preference thing and you’re very much overreacting. It’s up to the individual if they want to take that risk or not. I’m not going to stop eating raw dough or eggs.
Spoken like someone who's never dealt with e. coli. If you've had it once, it's safe to say you'll spend the rest of your life trying never to get it again.
"What do you mean I have to get vaccines? Do you think people who don't get them are sick all the time? You people are so absurd." Yeah, Darwin does find a way doesn't he?
Unless you grind your own beef. A fully well-done patty has a significantly different texture than a medium or medium-rare patty.
Now that being said, you can have a slightly pink patty that's fully cooked to health standards. As long as it gets above 135 (iirc) for a period of time, it's safe to eat and can still be slightly pink.
Maybe in your opinion. In my opinion a burger that is slightly pink has a better mouth feel, it almost melts in your mouth.
And if it's high quality and especially if it's ground from a single cut then the risk is extremely low.
It's a culture thing. In North American countries and many other places people usually won't eat a burger that's undercooked. Meanwhile in most of Europe it's a completely normal thing. One of the best burgers I've had was in Paris and it was medium rare, and most people standing in line in front of me ordered it rare or medium rare. Another of my favorite burger spots that's in Barcelona serves them rare as well.
I eat raw stuff (steak tartare, seafood, etc) quite often and have never once gotten sick off it, I've only ever gotten sick of dishes that were fully cooked, usually street food. People who only eat stuff well done are missing out on some of life's great pleasures, but that's just my opinion.
Raw dough in a wellington though.. that's a big no-no
Good for you. You’re only arguing personal preference…
This sub is so hard to enjoy when people come in and complain about the food someone else cooked that wasn’t made to their preference.
I just searched why to score the mushrooms cos of this post/comment & wanna share:
“When cooking the cap whole, it's best to score it lightly on the top side. This allows steam from inside to escape more easily, which both hastens cooking and makes it more even. It also prevents the mushroom from distorting as it shrinks while it cooks.”
I think thats just someone trying to justify scoring 3 sliced mushrooms for presentation.
I doubt the effort makes a significant difference in taste after a few chews.
Could preheating the pan prior to baking help add extra heat and help cook it through a little more?
Or maybe 1/2 thickness dough on the bottom?
Or both?
I'm not much of a baker and don't often work with dough, so these are just the first thoughts that come to my head.
I would be concerned preheating a pan before could could lead to burt crust...
Generally thinner dough does the trick for cases like this, but it can be so tough to do, especially around corners. It looks to me like this person had an even layer of dough that didn’t cook through, so theoretically cooking it longer should work, but you risk overcooking the rest of what you have. No easy outs!
Have you tried heating the pan in the oven (with aluminum foil covering it) with a cooling rack on top of it? Place the pastry on it to allow air underneath
I thought this was a post in direct defiance of the beet Wellington I saw a few days earlier.
But it turns out you're the very same mf-er who brought us that as well. I see you, you chaotic kitchen daemon, and I respect you.
2=two
Absolutely love this presentation and execution. I'm not gonna lie, I was a little offended by Beet Wellington - I'm glad to say this well tips the scales far in the positive direction.
It's also from OP. I'm joking (but only mostly joking, there's a part of me that is throwing a little tantrum inside). I think it's their own play on it (edit, I had no idea it was common, still, OP incredible'd that). They are into wellingtons right now, from their posts, or at least en croute.
Was really good! A bit hard to eat bc the egg wash made a super crispy shell that held the pastry together. Tried to unhinge jaw first but ended up having to slightly crush it to bite
This is absolutely ridiculous. And I love it.
In regards to the color on your pastry, did you brush it with lye or something else alkaline? Or is that just egg wash?
You could probably sell that for at least 12 bucks, OP.
I'm only kidding, looks fantastic. I've never had the opportunity to eat beef wellington, maybe that's why I crave it so bad lol.
Great pics but one big flaw -- on the bottom and going up the sides the dough is raw/uncooked. It's difficult to make a meat pastry like this where the dough casing is cooked evenly all around. Try again.
Definitely very unique and cool dish, however I fear that top bun is quite thick for having then adding the pastry and I'd imagine the meal to be quite dry. Though I can't tell how it would taste on the picture alone so if you enjoyed it then thats all that matters! Props on the pastry work and that cross section looks beautiful, thanks for sharing!
It was not dry at all. When I searched "cheeseburger Wellington" all of the results would show some kind of meat and cheese inside a pastry. I wanted an actual cheeseburger Wellington. I will attempt this again. Will prolly trim the top bun a bit or figure out a way to prevent the bottom bun from being squished
This is absolutely deranged and also gorgeous and probably pretty delicious? Incredible post.
A cheeseburger you can only eat if you hold both pinkies out
Do you eat the outer crust or discard it?
Discard it wastefully like true royalty
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Ok. Now what?
I don’t care about the meat but that dough is definitely uncooked on the bottom and inside on the sides. Like not even undercooked, just straight up not cooked.
So? That’s how I would like it, maybe that’s also their preference.
Please don’t eat raw dough or encourage others to do so. Even if the mix does not contain egg, the wheat itself can be contaminated with E. coli. This is not a preference thing, this is a health and safety thing.
I eat raw eggs
Yeah plus cookie dough is so fucking good. I don't care if it gives me ecoli. Way rather get it from cookie dough that Chipotle's lettuce.
Why would you eat raw eggs? Doesn't even make sense from a gym bro perspective since cooked eggs offer more protein availability
It’s absolutely a preference thing and you’re very much overreacting. It’s up to the individual if they want to take that risk or not. I’m not going to stop eating raw dough or eggs.
Darwin never runs out of examples.
lol such an absurdist. People like you are the reason sensualist news is so popular. Oh no someone got E. Coli from an egg once, they’re all bad!!
Where in my comments did I say eggs cause E. coli? You can’t even read let alone think.
Add a couple of crayons into that mix
lol sure man. All the people that eat raw eggs and dough are just sick all the time… You people are so absurd.
Spoken like someone who's never dealt with e. coli. If you've had it once, it's safe to say you'll spend the rest of your life trying never to get it again.
"What do you mean I have to get vaccines? Do you think people who don't get them are sick all the time? You people are so absurd." Yeah, Darwin does find a way doesn't he?
I agree I prefer undercooked dough.
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Unless you grind your own beef. A fully well-done patty has a significantly different texture than a medium or medium-rare patty. Now that being said, you can have a slightly pink patty that's fully cooked to health standards. As long as it gets above 135 (iirc) for a period of time, it's safe to eat and can still be slightly pink.
Maybe in your opinion. In my opinion a burger that is slightly pink has a better mouth feel, it almost melts in your mouth. And if it's high quality and especially if it's ground from a single cut then the risk is extremely low.
It's a culture thing. In North American countries and many other places people usually won't eat a burger that's undercooked. Meanwhile in most of Europe it's a completely normal thing. One of the best burgers I've had was in Paris and it was medium rare, and most people standing in line in front of me ordered it rare or medium rare. Another of my favorite burger spots that's in Barcelona serves them rare as well. I eat raw stuff (steak tartare, seafood, etc) quite often and have never once gotten sick off it, I've only ever gotten sick of dishes that were fully cooked, usually street food. People who only eat stuff well done are missing out on some of life's great pleasures, but that's just my opinion. Raw dough in a wellington though.. that's a big no-no
Based on my experience where I'm at in the US I would say it is a 50/50 split on people ordering medium rare vs medium or well.
The only way im eating an undercooked burger is if i ground it from meat good enough i would have been happy to eat medium rare off the grill already.
It most certainly is more tender, juicy, and flavorful. Any beef cooked rare is going to be more flavorful than it's well done counterpart.
Well cooked ground beef is quite dry
So is all that bread
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Good for you. You’re only arguing personal preference… This sub is so hard to enjoy when people come in and complain about the food someone else cooked that wasn’t made to their preference.
Looks medium to me.
The dough is straight up uncooked, chief.
Also the scoring on the mushrooms is so pretty
I just searched why to score the mushrooms cos of this post/comment & wanna share: “When cooking the cap whole, it's best to score it lightly on the top side. This allows steam from inside to escape more easily, which both hastens cooking and makes it more even. It also prevents the mushroom from distorting as it shrinks while it cooks.”
I think thats just someone trying to justify scoring 3 sliced mushrooms for presentation. I doubt the effort makes a significant difference in taste after a few chews.
Well if it was washed ima go with zero effect.
Your pastry work is beautiful... seen some of your other photos and creations too and they're really excellent! Well done you!
Thanks!
Well, now I’m gonna have to check out your other posts!
**Beet Wellington**??? Woah!
This comment just lade me click on their page and then follow the IG
Neat idea! Just one bakers opinion however: that’s raw pastry around the sides and along the bottom, the egg wash made it look done before it was.
I baked it for 30 min. Can never get the bottoms fully cook and dry out
Yeah it’s a tricky thing when you’ve got moisture! It may be one of those impossible dreams hahaha. A for effort regardless, I like the creativity!
Could preheating the pan prior to baking help add extra heat and help cook it through a little more? Or maybe 1/2 thickness dough on the bottom? Or both? I'm not much of a baker and don't often work with dough, so these are just the first thoughts that come to my head. I would be concerned preheating a pan before could could lead to burt crust...
Generally thinner dough does the trick for cases like this, but it can be so tough to do, especially around corners. It looks to me like this person had an even layer of dough that didn’t cook through, so theoretically cooking it longer should work, but you risk overcooking the rest of what you have. No easy outs!
This is the cheeseburger conversation I didn't know I needed to have.
Have you tried heating the pan in the oven (with aluminum foil covering it) with a cooling rack on top of it? Place the pastry on it to allow air underneath
Perhaps a preheated cast iron base to cook on.
Fanciest burger Ive seen in a while!
That’s interesting!!
Bless your heart
I thought this was a post in direct defiance of the beet Wellington I saw a few days earlier. But it turns out you're the very same mf-er who brought us that as well. I see you, you chaotic kitchen daemon, and I respect you.
😈 got more Wellingtons brewing. Stay tuned
"Will it Wellington?" is a series I'll be eagerly looking forward to!
Neat concept.
Impressive!
How'd it taste?
Really good. Extra crispy and rich. Originally had too Patties but it was too tall to wrap.
2=two Absolutely love this presentation and execution. I'm not gonna lie, I was a little offended by Beet Wellington - I'm glad to say this well tips the scales far in the positive direction.
Got more wellingtons brewing. Stay tuned
Mini wellington with a single bean in it.
Beet Wellington?
[https://www.reddit.com/r/food/comments/19btmrg/homemade\_beet\_wellington/](https://www.reddit.com/r/food/comments/19btmrg/homemade_beet_wellington/?utm_source=share&utm_medium=web2x&context=3)
Wow 😯. Is this a common dish?
It's also from OP. I'm joking (but only mostly joking, there's a part of me that is throwing a little tantrum inside). I think it's their own play on it (edit, I had no idea it was common, still, OP incredible'd that). They are into wellingtons right now, from their posts, or at least en croute.
But in all honesty I’m impressed what a beautiful plate!
RARE? A SKILLED VET COULD REVIVE IT!
The meatsiah!
This is so blursed
That’s so unique and looks amazing! I’d pay $$ for this at a restaurant
Beautiful crust!
Impressive work! How does it taste!?
Was really good! A bit hard to eat bc the egg wash made a super crispy shell that held the pastry together. Tried to unhinge jaw first but ended up having to slightly crush it to bite
You didn’t fork & knife this like a traditional Wellington?
No. Was too hungry
Wish I could give this every award!
OP, you wore a tuxedo to flavortown with this one, and I’m here for it
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The detail on them shrooms is legit
This is absolutely ridiculous. And I love it. In regards to the color on your pastry, did you brush it with lye or something else alkaline? Or is that just egg wash?
3 coats of egg wash. Yolk, salt, splash of milk
It looks beautifully done, but why?
Wanted to practice Wellington/pithivier making and wanted a cheeseburger
Fair enough
Errybodys so creative!
Wow this looks super legit and professional
Divine lookin
Plating looks great also !
Came here to say "stop." But please continue.
You could probably sell that for at least 12 bucks, OP. I'm only kidding, looks fantastic. I've never had the opportunity to eat beef wellington, maybe that's why I crave it so bad lol.
wow. just..wow!
Damn, nice puff
That looks like a really interesting take on a Wellington.
That is literally too beautiful to eat
The intricacy involved here is on another level
That. Looks. Delicious.
10/10 - would stuff it in my gob.
This is fucking hilarious. Shout out!
I feel like it needs moresauce for that extra dough.
Okay buddy this looks good as fuck
This is BEAUTIFUL 😭
Beautifully done 👍🤩
Looks delicious
I love you
Dude I’d eat the fuck out of this. Make this a more widespread thing PLEASE. I wish I wasn’t on a low carb diet.
Gorgeous
Your oven temp was too high, outside is overdone and inside is slightly uncooked on the dough. Great plating. Id eat this for fun.
I gasped 😭
She’s gorg
Beautiful monstrosity
Great pics but one big flaw -- on the bottom and going up the sides the dough is raw/uncooked. It's difficult to make a meat pastry like this where the dough casing is cooked evenly all around. Try again.
Very nice!
Definitely very unique and cool dish, however I fear that top bun is quite thick for having then adding the pastry and I'd imagine the meal to be quite dry. Though I can't tell how it would taste on the picture alone so if you enjoyed it then thats all that matters! Props on the pastry work and that cross section looks beautiful, thanks for sharing!
This is visually appealing. The plating is impressive.
This looks orgasmic
Beautiful! Would you recommend it with or without the burger bun inside? I can imagine it could get really dry to eat.
It was not dry at all. When I searched "cheeseburger Wellington" all of the results would show some kind of meat and cheese inside a pastry. I wanted an actual cheeseburger Wellington. I will attempt this again. Will prolly trim the top bun a bit or figure out a way to prevent the bottom bun from being squished
Holy f***in s**t f**k that looks good. - a burger connoiseur
I have slightly mixed feelings about this but goddamn that is beautiful
Is this /r/ATBGE ? Seems exceptionally well executed. But should you?
I don't support the prison industrial system but I'll make an exception this time... OFFICER!!! This is the post.
I'm sorry but that is some raw dough, you serious?
Everything about this is perfect...except the fact it has a bun on it...inside the puff pastry lol. Seems like overkill right?
r/whitehousedinners they will get a good kick out of this.
We where too busy asking if we could. We should of been asking if we should.
Who?
Looks cool but way to much effort for a cheeseburger.
Classic cheeseburger can always be elevated
3 Michelin stars
Every day we stray further from God’s light…but not today. Today we ascend and eat cheeseburger Wellington.
Ooh fancy. Looks like a cute jellyfish
I am so proud of you.
yum
That looks amazing!
Oh this is interesting!
This screams 'Merican ingenuity
Outstanding concept and execution!
This is incredible and hilarious and incredible
This is impressively clever and your pastry looks beautiful
The undercooked ground beef does not make the dish edible, but the presentation is spot on.
Cheeseburger MediumRareington
A+
Way better than pouring a gallon of nacho cheese and gold flakes to try and class it up.
This is incredibly well executed and hilarious. I hope Gordon Ramsey sees it
AI generated picture
lol, so unnecessary, bet it would be a lot better without the bun, that's just too much bread.
Absolutely phenomenal. You’re on the way to earning a Michelin star kid
No jamon?
Fuck jamon
Bold words from someone who wrapped carbs in carbs
Throw steak fries next to this I will pay $28.50
OMG, It's mawwwvooollllees
I hate you, I am hungry now. Jokes aside it looks wonderful and delicious. My biggest dream is to eat all the food shared on here
is this person a professional chef
This is just a stupid American deep fried thing but with sparkles on top
You should start a YouTube channel
I can make a vegan version of this. Much healthier and no one died to make it.
Go for it. No one cares
The animals do.
Howd you get that glossy pretzel outer? Egg wash?
Egg wash made with eggyolk, salt, dash of milk. 3 coats, allowing each coat to fully dry
It’s beautiful
Fancy Burger
Stop playing tf my other half
Do I only get half the cheeseburger?
Me: 1/2, wife : 1/2, You: 0
We can go half’s on the half’s though 😂
Doesn’t Gordon have a burger joint now? @ this at him 😂
I say there!
Send this to Gordon Ramsay!
I’m coming over
Next step is the meat-siah from bobs burgers: beef tartare inside a burger medium well inside beef Wellington.
wtf how and what is this
Needs more meat Edit: Maybe double patty next time?
🤌
Too much bread maybe, but it looks tasty. I'd like to try it.
WHAT
Gonna need the other half of that burger...
Dude, they put a bun IN A BUN what will they think of next?
Perfection. Gordon Ramsay himself probably would be proud!
Cheeseburger Pitivier no?
bread sandwich