How to Make Cheeseburger Beef Wellington | Food Wishes 

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

So, did she? 😛

@@kekmeister42 Yup she liked it

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 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.

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.

My new timer ringtone

Right?!!! 🤣👍

He learned that from the streets YO!

😂🤣😂🤣🤤

*your

😊 very good!

Agreed

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

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 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!!!!

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!

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

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!

His name is Robert Paulson

Your friends are lucky ... that would be an amazing thing to serve ..

@@Sueprises Thank you.

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 your name better. Respect to your father

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!

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.

I haven’t had meatloaf in forever. I’m gonna make some tonight.

Forgot to mention, sides were Kale Chips and Potato Chip Rounds (british 'chips'). Didn't do the mushroom gravy but opted for a ghetto bit of ketchup to give it that extra cheeseburger zing. :)

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!!!!