• 4 burger patties
  • 4 slices cheddar cheese, cut into quarters
  • 2 sheets puff pastry, halved
  • 3 tablespoons Dijon mustard
  • 8 strips thick-cut bacon, uncooked
  • 1 large egg, lightly beaten
  • 1 teaspoon sesame seeds
  • Lettuce and tomato, for serving


  1. Preheat the oven to 425, and line a baking sheet with parchment paper.
  2. Make a bacon weave with 4 slices of bacon. Divide burger patties in half and place on bacon weave. Place 4 cheese squares in between each half patty. Seal sides and cook in a cast-iron pan on medium-high heat until medium rare.
  3. Remove from heat and set aside while you prepare the Wellington wraps.
  4. Lay out a puff pastry rectangle and spread mustard in the center. Place wrapped burger in the center. Remove excess puff pastry and fold dough around the wrapped burger, forming a tightly sealed package. Seal sides with egg wash and top with sesame seeds. Repeat with remaining burgers.
  5. Place on a baking sheet and bake for 20 to 25 minutes until puff pastry is golden.
  6. Let rest for 5 minutes, and serve with lettuce, tomatoes and your favorite condiments.