Kris, one of our chefs in Manchester, created this burger, here’s his story:
I’ve been making Beef Wellington since I was 16, it was one of the first dishes I made as a chef. It’s like opening a present – the big reveal to show the medium-rare beef.
The challenge with a Wellington burger was getting the pastry in. I sliced gluten-free puff pastry into sticks and deep-fried them. With the Owd Yonner cheese it does a great job of adding pastry crust buttery richness.