Vegan Mushroom Burger Wellington

Step 1

PREP: If you haven’t already, remove your puff pastry and burgers from the freezer to defrost. Preheat your oven to 400F, line a baking sheet with parchment paper, and slice the onions and mushrooms.

Step 2

SAUTE THE VEG: Heat the olive oil on medium high in a saute pan. When hot, add the sliced onions and saute for 7-8 minutes until caramelized but not dry. Then, add the mushrooms, turn the heat to medium low, cover, and cook for 3-5 more minutes. If the onions seem a little dry, add a tablespoon or two of water before adding the mushrooms.

Step 3

ASSEMBLE: Roll out the puff pastry on a lightly floured surface into a big square. Add a “patty-sized amount” of the caramelized veggies in the center of the square and gently smooth it out. Top that with a vegan burger patty, then the slice of cheese, followed by your other burger.

Step 4

FINISHING TOUCHES: Cut the corners off your puff pastry to form a cross or “+” shape. If you’d like, you can use the excess to create a fun little design for the top like we did in the photos! Next, pull the corners of the puff pastry up around your burger, sealing each one by pinching the pastry together (or use a little water.)

Step 5

BAKE: Flip this wrapped burger stack over and place it on a parchment-lined baking sheet. Bake at 400F for 20-25 minutes or until the pastry is lightly browned. Serve + enjoy!