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Wednesday, June 21, 2017

THE MENU WELLINGTON BURGER IMPROV

Some guy from Maine, lives in California, and hates it, already thought of this...
 
His doesn't sound that good. He buys his pate from Pennsylvania, etc. http://fromaway.com/cooking/beef-wellington-burgers

Anyway, I think it is a good idea.
 
Make your own pate, maybe chicken livers and mushrooms or truffels. Use hardwood grilled ground sirloin, in a thin pattie, finished in bacon fat onion and garlic in a skillet. I would use a croissant, perhaps two, placed together (en face) on the thick side, and halved,...gravy, if any, on the side. If you make french fries, dip them in the gravy, or a combination of gravy and mayonnaise.

This post dedicated to Randy Fertel.

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