Beef Wellington Sliders with Truffle Aioli

In case you didn’t know, I’m kind of paradox.

I’m the girl who blows money on taxis but wears mismatched socks that I got at a Pic’nSave.

I’m the girl who makes fun of Dungeons and Dragons but loves The Twilight Zone

I’m Fritos and foie gras.

Quite frankly, I love things that are opposites, which is why I created this burger. It’s an uptown meal in a downtown package.

And  that package is so cute and tiny.

That’s what she said.

It’s high meets low, fancy meets divey.

It’s the perfect indulgent meal.

Beef Wellington Sliders with Truffle Aioli


1/2 lb. ground beef

1/2 onion, diced and divided

3 dashes Worcestershire sauce

1 sheet puff pastry dough, cooked and cut into 6 equal pieces (3 strips cut in half)

1/4 cup diced mushrooms

1 bunch fresh thyme

3 tbsp. red wine

6 small pats pate

butter in which to sautee

salt and pepper to taste

Truffle Aioli:

1/2 cup mayonnaise

1/4 cup dijon mustard

1 tbsp. truffle oil (preferably black)

1. Melt the butter in the pan, and throw in half of the diced onion, and all of the thyme, and mushrooms. Let them cook for about 15 minutes on medium heat, or until the mixture is fragrant and the thyme leaves have fallen off of the stems.

2. Add the wine, sat, and pepper and cook for another 10 minutes, or more if the wine is not yet evaporated. Taste for seasonings, then pick out the thyme stems and discard and take the mixture out of the pan and reserve for later.

3. Combine the meat, the rest of the onion, and the Worcestershire sauce.

4. Form the meat into 6 small patties, then cook in your desired way (I like to turn the heat up medium high, then put the patties in the buttered pan for about 2 minutes, then flip them, turn the heat down, and cover it with the lid so it steams. In another 2 minutes, the burgers will be a lovely medium rare).

5. Make the aioli by…well…combining the ingredients. Try not to lick the spoon too much…this might be the best sauce on the planet.

6. Assemble the burgers by splitting the puff pastry (it will shatter a little…that’s okay!), putting a dab of pate on the bottom, topping with the patty, and topping the whole thing with the mushroom duxelle (yeah, that’s what those sauteed mushrooms are called).

7. Top with the aioli and remaining puff pastry and serve.

These are the ultimate burger experience  Deep and beefy, buttery and woodsy, toothsome and soft and smothered in that incredibly aromatic aioli. These are great with a side salad or some homemade potato chips, and are so tasty that you will have no problem downing three of them all by yourself.

I like to eat these incredibly fatty burgers with an ice cold Diet Coke on the side.

Yet another awesome contradiction.


  1. Oh yes, with Diet Coke!