My friends over at cheekynibbles.com and wickeinnocencephotography.com are probably not used to this style of cooking, but growing up in Idaho means you learn not only how to cook… but to have fun while doing it.
And nothing speaks Idaho cooking than taking one of the most expensive dishes found in the most expensive restaurants… And turning it into a turtle.
So just how do you make Buffalo Redneck Wellington Burger?
Well, the first thing is to look in your refrigerator and see what you have. When I looked this morning, here’s what I found:
Serving Size: Two Turtles (4 people)
- Spray Pam
- 1 lb Ground Buffalo (Bison)
- 6 Sausages – Pork and Apple (Or Hot Dogs)
- Filo Flaky Pastry
- 1 carton Mushrooms
- Horseradish Mustard
How to Cook
1. “Sweat” the Mushrooms. Basically, spray some Pam in a pan, and then dice the mushrooms. If you want to do it redneck style, simply tear the mushrooms apart as you put them in the pan.
To “sweat the mushrooms, turn the burner on “4” or a low heat. While it’s heating, it’s time to prepare our Burger wrap. You’ll want the mushrooms to keep cooking until all the moisture is “out” and you have basically a mushroom paste-like substance left.
2. Prepare the burger Wrap. Take out two pieces of Saran Wrap and place them on a table. Then, layout a few pieces of the flaky pastry.
Now, spread some mustard on top of the bacon along with the “sweated” mushroom paste. (If you’ve been cooking the mushrooms while getting this laid out, the mushrooms should be just about done by the time you reach this point).
3. Place 1/2 lb of Ground Buffalo on each wrap.
4. Line a cooking pan with aluminum foil. This helps with cleanup. Once that’s done, then unwrap your Wellington from the fridge. Make six slices into the pastry/bacon/meat and insert your head, legs, and tail.
5. Put “Egg Wash” on the top to give the shell a pretty golden color. To make “Egg Wash”, simply add 3 egg yolks (no egg white) to a bowl and whisk. Then, spread on the top of the pastry. To do it redneck style, just kind dump it all on top.
6. Bake 30-40 minutes.
*Note: If you get the really greasy Bison from Safeway, you might want to cook it first, drain all the fat, and then place on the pastry/bacon. You can then cook the entire thing in 15-30 minutes and it’ll be less “mushy”, although depending on your tastes, you might like mushy.