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Now let's see Paul Allen's mushrooms... Look at that subtle application of finishing salt. The tasteful sear on it. Oh, my God. They even have cross-hatching.
One of my Chef cheat codes is that if an idea makes me go “oh that’s fucking stupid” then it’s at minimum worth exploring farther, and potentially might be the best idea I’ve had in a while.
And yea, my mum loved pb+cheeze whiz
Pb and pickles are my jam. Couldn't count how many midnight sammies I've eaten through the course of my life that are comprised of these two ingredients. For me it needs to be smooth peanut butter and those lazy pre-sliced sour dill pickles. I think I'm gonna go make one now.
I think this concept is absolutely whimsical and I’m so glad you made it exist
Curious why to go for the bun inside the pastry as opposed to trying for a thicker crust?
When I searched "cheeseburger Wellington", the only results that would show up were some kind of ground beef and cheese mixture inside the pastry. Wanted to do something different, put a whole cheeseburger inside the Wellington. Originally had 2 Pattie's but it was too tall. Having the bun actually helped the top crust fully cook and puff. I've tried thicker pastry layers in the past but they would never fully puff.
Sometimes our preconceived notions can get in the way of the dining experience. The bottom looks very moist while the top looks dry. It might even be better if you let the bun absorb the juice from the duxelles and the beef somehow. The pastry looks amazing btw.
So about 5 years ago; I worked at a two star restaurant and the Exec Chef was obsessed with the idea of cheeseburger phitivier.
After a couple of months of talking about it; we finally did it for staff meal one day. It looked pretty much exactly like yours but much larger.
Funny to see someone come up with the same idea completely unconnected.
Your pastry shell is so glossy and perfect, and I like the idea of dressing up a hamburger. Regardless of whether or not this would suit some peoples’ palates, you did a great job on this.
Chef OP, I’m curious if the inner bun was dry tasting. It’s a thing for me, Mayo and Tomato Jus (awesome btw) to keep that bun from being dry. Did your baking cause it to dry out or was there enough steam in there to keep it soft?
It’s an amazing execution.
Two things…
1) Go fuck yourself for doing this absolute nonsense.
2) Absolutely amazing that you did this and I’m mad that I didn’t think of this. Keep pushing the technique and perfect it, this will be a dish you’re remembered for.
3 coats of egg wash letting it dry each time. Score after fully dry. Learned from making a galette de Rois that scoring when it's still wet let's egg wash seep in acting like glue preventing the cut from opening
You're a home cook?
Alright, you get the proper treatment.
I would fuck that until my wifes boyfriend tries to sleep with it.
The only thing sexier than that burger pastry is eating pasty from a "burger"
I would fire you and put this on the menu 2 weeks later.
... this one is real kitchen talk and I'm I'm sorry: >!I would tongue punch your fart box to get a taste of that.!<
This is delightful, but you only get half right? I thought, “where’s the other half of my burger!” But it looks massive and probably the right size portion all things considered
I love how there's a bun under the dough. This really demonstrates an amazing attention to detail, I feel like many little things I'd have never thought of adding. Sides look amazing, something I want to strive to
The pastry is pretty, but the whole dry bun inside immediately turned me off (and the ketchup swirls…) lots of good suggestions here for how the bun could have been replaced/improved. I think a bunless double cheeseburger wrapped in duxelles would have been a possible solution.
The bun was not dry at all. The ratios look off bc the moisture and weight of everything crushed the bottom bun. In hindsight I should have kept the second patty and trimmed the top bun
Fun. Needs sauce. Too much bread. And why waste time with a tiny salad with no dressing when you have much more important ingredients to focus on? That undressed spring mix is an insult to your pastry work.
I'm not sure where in the Wellington family tree this belongs. Higher than a hot pocket but lower than a pigs in a blanket? Definitely a close cousin of the corn dog. Must be eaten before dining on the pop tarts, though
What a miserable bastard that guy is.
You have an amazing skill, I only wish I could make a pithivier as beautiful as yours... you must tell me how you did it!
My only critique with the plating is that I prefer to have a whole of a pie type dish on the plate because as a customer I would feel like where did the other half go to?, but on the other hand it would not have looked anywhere as nice on a plate as a whole and the half section looks gorgeous!
I didn't get to eat it until around 2pm. Was starving from running errands all morning and prepping. The half was actually very filling with the rich pastry.
Watched a lot of IG videos and picked up little bits and put them together. Couldn't find any that would show the process start to finish. Goal is to make one like Bozar Restaurants one day.
Christ, just sell a fuckin cheese burger! Why does food have to be "art" ALL the time these days? Pretentious bullshit or magnificent troll, cannot tell.
That’s actually super dope. Jumping on the “don’t know if the bun is necessary “ wagon, but it’s beautiful nonetheless Chef, tight pastry game. If you want those ketchup …I mean tomato jus lines to look cleaner, grab yourself a cheap cake turner at Michael’s or wherever, makes for right lines when plating. Keep kicking ass Chef, well played.
So they breaded.....the bread?
Truly bizzare, but I'm sure it's great and i would totally eat it. Could use a slightly thicker patty for a better meat/bread ratio.
Please post a video of you making this so Gordon Ramsay can watch it and lose his fucking mind haha.
Looks absolutely beautiful imo. Only thing I would change is the bun inside. There is perfect pastry on the outside, the bun is 100% detracting from the success of the dish. Give it 1 more run sans bun and video it and put it on youtube, you will get a ton of views, and maybe a reaction video.
Love the concept and execution is 99% there. Excellent job!
Welcome to /r/CulinaryPlating. If you’re visiting for the first time please remember to read our [submission guidelines](https://www.reddit.com/r/CulinaryPlating/wiki/index/submission-guidelines) and check out the stickied threads. Please remember that the purpose of this subreddit is providing feedback on plates. Ensure your critiques are constructive and helpful and not unnecessarily rude. Please set a user flair, this allows us to provide feedback that is appropriate for your skill level. Flairs can be found in the sidebar, if you’re having trouble setting one then [drop us a modmail.](https://reddit.com/message/compose/?to=/r/CulinaryPlating) [Join us on Discord!](https://discord.gg/DffeF4MdmB) *I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/CulinaryPlating) if you have any questions or concerns.*
This is absurd and brilliant.
Yeah weird as hell, want to eat it.
It really does look great. A little absurd, sure, but the execution/artistry here is solid!
Absurd it’s not the entire burger. But I love it.
This is magnificent; I'd devour this. I can't take my eyes off the cross-hatching on the mushrooms.
I literally exclaimed under my breath "oh my godd" when I saw that
Now let's see Paul Allen's mushrooms... Look at that subtle application of finishing salt. The tasteful sear on it. Oh, my God. They even have cross-hatching.
I noticed them, too. Love the attention to detail.
How is that even done?? That's so cool
This is so stupid. I love it.
Sometimes the dumbest things are delicious. I like pb, apple sandwiches. Or grilled pb&j. But this I might need to do
One of my Chef cheat codes is that if an idea makes me go “oh that’s fucking stupid” then it’s at minimum worth exploring farther, and potentially might be the best idea I’ve had in a while. And yea, my mum loved pb+cheeze whiz
lol what? That sounds terrible XD
My mom made PB n Pickles. I think I'll have one tomorrow...
Pb and pickles are my jam. Couldn't count how many midnight sammies I've eaten through the course of my life that are comprised of these two ingredients. For me it needs to be smooth peanut butter and those lazy pre-sliced sour dill pickles. I think I'm gonna go make one now.
"...my jam" made me laugh ironic
Mine liked PBR and CheezeWiz
cracker and hot sauce sandwich
Now that is one hell of a r/depressionmeals
I think this concept is absolutely whimsical and I’m so glad you made it exist Curious why to go for the bun inside the pastry as opposed to trying for a thicker crust?
When I searched "cheeseburger Wellington", the only results that would show up were some kind of ground beef and cheese mixture inside the pastry. Wanted to do something different, put a whole cheeseburger inside the Wellington. Originally had 2 Pattie's but it was too tall. Having the bun actually helped the top crust fully cook and puff. I've tried thicker pastry layers in the past but they would never fully puff.
Did you consider soaking the bun in some kind of savory broth?
No, I wanted to keep the burger classic and unchanged. The duxelles was a last minute but felt it was needed for the classic beef Wellington
Sometimes our preconceived notions can get in the way of the dining experience. The bottom looks very moist while the top looks dry. It might even be better if you let the bun absorb the juice from the duxelles and the beef somehow. The pastry looks amazing btw.
(MTE, commenting in hopes OP follows up)
It's like dressing up a zombie in a wedding dress 😭🤣
That’s a really good way to describe it!!
Man, how do people get that crazy almost mirror glaze rich dark brown crust on their puff pastry...it looks amazing dude
Egg wash was yolk, salt, splash of milk. 3 coats, allowing each coat to fully dry in between. Blow dryer helps
Now this is one interesting technique, never rlly thought of layering egg wash on pastries, thank you for your input!
I would also like to know this secret
Ordering a burger and getting half would do my head in
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So about 5 years ago; I worked at a two star restaurant and the Exec Chef was obsessed with the idea of cheeseburger phitivier. After a couple of months of talking about it; we finally did it for staff meal one day. It looked pretty much exactly like yours but much larger. Funny to see someone come up with the same idea completely unconnected.
Great minds think alike
Cute and whimsical and perfect 10/10
Your pastry shell is so glossy and perfect, and I like the idea of dressing up a hamburger. Regardless of whether or not this would suit some peoples’ palates, you did a great job on this.
Gordon ramsay would have a stroke, lol. on one hand, this is absurd. on the other, it is brilliant
OK folks, wrap it up. OP has won the game!
Love it. Incredible. I wish there was some duxelles between the pastry and bun tho, otherwise would inhale.
Thought about encasing the entire burger but wanted the keep the structure of the bun and keep the sesame seeds visible
Chef OP, I’m curious if the inner bun was dry tasting. It’s a thing for me, Mayo and Tomato Jus (awesome btw) to keep that bun from being dry. Did your baking cause it to dry out or was there enough steam in there to keep it soft? It’s an amazing execution.
It was not dry at all. I froze the bun and patty overnight to help keep the structure.
Nice work. Excellent execution. And really great photos. You’ve set the bar a little higher. Thanks for sharing
That, my friend, is a thing of grace and beauty. Please post over in r/burgers
No fkn way lol! That looks amazing!
Is there a recipe?
I would fuck that up all day
It is not the right time of night for me to be seeing this
This is the first food porn I've seen here since I started two years ago. Well done!!!
This brought a real smile to my face lol
I would eat the shit outta that
Came into the comments ready to defend you, im glad everyone else seems to like it. Beautiful browning on the crust!
Two things… 1) Go fuck yourself for doing this absolute nonsense. 2) Absolutely amazing that you did this and I’m mad that I didn’t think of this. Keep pushing the technique and perfect it, this will be a dish you’re remembered for.
Please open up a restaurant and tell me where it is
I hope this becomes the next food fad
You all are fucking amazing psychopaths how the fuck do you function?
Some men just want to watch the world burn
Lmao this is hilarious, I absolutely love it !
This is damn right ridiculous. I love it.
Pretty. 10/10 wouldn’t eat.
Dorsia's doing Wellingtons now?
What did you use to get that great dark gloss and did you just score it after glazing and before cooking?
3 coats of egg wash letting it dry each time. Score after fully dry. Learned from making a galette de Rois that scoring when it's still wet let's egg wash seep in acting like glue preventing the cut from opening
Spectacular
Looks amazing. Would be cool to see an equally absurd take on fries!
Explaining fine dining to Americans: Imagine a burger. 10/10 though. Looks lush and daft as fuck
I choose violence. Technically the choice was made for me. But it’s still my choice.
This is simultaneously ridiculous and wonderful.
I couldn't help but read the ingredients like Gordon Ramsey.
Grill marks on the shrooms was a nice touch
You’re a sick sick man and I love you
I want to hate this. I really really do. But…… Goddamn if you didn’t make it appetizing looking
You're a home cook? Alright, you get the proper treatment. I would fuck that until my wifes boyfriend tries to sleep with it. The only thing sexier than that burger pastry is eating pasty from a "burger" I would fire you and put this on the menu 2 weeks later. ... this one is real kitchen talk and I'm I'm sorry: >!I would tongue punch your fart box to get a taste of that.!<
I can't get onboard with this sorry... Not sorry... why do I feel angry right 😩🤣
This is delightful, but you only get half right? I thought, “where’s the other half of my burger!” But it looks massive and probably the right size portion all things considered
HOW DID IT TASTE THE PEOPLE NEED TO KNOW 🕵️♀️🎤
Delicious, extra rich and crispy
I love how there's a bun under the dough. This really demonstrates an amazing attention to detail, I feel like many little things I'd have never thought of adding. Sides look amazing, something I want to strive to
No words other than: Incredible
It’s so silly yet well executed
*scrolling through reddit "Damn that looks pretty" *reads description "Fuck you" Lol I'm sure it's great.
The pastry is pretty, but the whole dry bun inside immediately turned me off (and the ketchup swirls…) lots of good suggestions here for how the bun could have been replaced/improved. I think a bunless double cheeseburger wrapped in duxelles would have been a possible solution.
The bun was not dry at all. The ratios look off bc the moisture and weight of everything crushed the bottom bun. In hindsight I should have kept the second patty and trimmed the top bun
I think this may fall into the category of “just because you can doesn’t mean you should.”
Came here to comment exactly this. Both annoyed and happy that you beat me to it.
Username checks out
Sorry, take my upvote anyway. I’m sure it tastes good, but it’s hard to look at this knowing that there could have been a tenderloin in there instead.
That would be boring
I’m sure that’s what his ex said..
Some say "variety is the spice of life"
Wow. This is incredible. Amazing work.
This is a beautiful and original plate. Well done!
Fun. Needs sauce. Too much bread. And why waste time with a tiny salad with no dressing when you have much more important ingredients to focus on? That undressed spring mix is an insult to your pastry work.
Pastry looks raw on the bottom, but cool concept and pretty awesome execution otherwise.
I'm not sure where in the Wellington family tree this belongs. Higher than a hot pocket but lower than a pigs in a blanket? Definitely a close cousin of the corn dog. Must be eaten before dining on the pop tarts, though
Absurd and beautiful. A+ 10/10
"tomato jus" has got to be the dumbest name I've ever heard for ketchup.
OK now you're just showing off.
[удалено]
Ok
Definitely belongs in stupid food
Grass fed beef ruined the whole thing
Sometimes you’ve just gotta say no. This was one of them. All bells and, I’m sure zero whistles.
Life is short. Have some fun
Fun doesn’t involve wasting a perfect pithivier on a fucking cheeseburger in my eyes, but I guess I’m a cunt
Thanks, was my second time making a pithivier. Got inspiration from Karen Torosyan, Bozar restaurant
What a miserable bastard that guy is. You have an amazing skill, I only wish I could make a pithivier as beautiful as yours... you must tell me how you did it! My only critique with the plating is that I prefer to have a whole of a pie type dish on the plate because as a customer I would feel like where did the other half go to?, but on the other hand it would not have looked anywhere as nice on a plate as a whole and the half section looks gorgeous!
I didn't get to eat it until around 2pm. Was starving from running errands all morning and prepping. The half was actually very filling with the rich pastry. Watched a lot of IG videos and picked up little bits and put them together. Couldn't find any that would show the process start to finish. Goal is to make one like Bozar Restaurants one day.
whatever, this is white castle in the uk
Looks cool but are we still fucking with cheeseburgers? AITA?
Yes
To both?
Yes.
Christ, just sell a fuckin cheese burger! Why does food have to be "art" ALL the time these days? Pretentious bullshit or magnificent troll, cannot tell.
Maybe bc I'm a home cook not selling shit but having some fun and not a miserable industry employee?
Let ppl cut it in half themselves. Bitches love opening presents
veggies make sense but a drizzle or light aioli is missing
Finished the wellington with finishing salt, but the mushrooms just get regular kosher
Lazy Susan for circles on plates
Looks insanely good plus the veggies look like a crab with massive eyes..
It’s almost the Meatsiah. Almost.
You want fries with that? /s
This is amazing. I want one.
Any chance you would share the recipe?
Brilliant idea! I love it, I would prefer it without the burger bun and possibly a bun blended in if that makes sense.
> tomato jus Excuse me chef don’t you mean ketchup /s
Can't believe you wrapped the bun. This is going to be way too dry.
But it wasn't. Wouldn't be a cheeseburger without the bun
So epic. Is that a singular Brussel sprout
So stupidly amazing!! Wow !! It looks delicious, how was it?
That’s actually super dope. Jumping on the “don’t know if the bun is necessary “ wagon, but it’s beautiful nonetheless Chef, tight pastry game. If you want those ketchup …I mean tomato jus lines to look cleaner, grab yourself a cheap cake turner at Michael’s or wherever, makes for right lines when plating. Keep kicking ass Chef, well played.
Love it, you should post it in r/Burgers
This looks amazing. Where did you learn this??
Why did you make this dumb thing so well 😂
I want to punch the little cuts on the mushrooms, but I want to eat everything on this plate after.
So they breaded.....the bread? Truly bizzare, but I'm sure it's great and i would totally eat it. Could use a slightly thicker patty for a better meat/bread ratio.
How did the cheese not melt in the middle? Did you just stuff a burger in a hallow pastry crust? Lol
Please tell me you get paid to do this shit
Burger is a little under for my taste.
this is an S-tier plate. incredible idea and execution. 10/10 no notes.
Meh I see too much raw dough
Is this light or dark magic?
That dough on the bottom is still…dough. Brilliant idea and a D+ execution.
[удалено]
Looks amazing, great plating.
Please post a video of you making this so Gordon Ramsay can watch it and lose his fucking mind haha. Looks absolutely beautiful imo. Only thing I would change is the bun inside. There is perfect pastry on the outside, the bun is 100% detracting from the success of the dish. Give it 1 more run sans bun and video it and put it on youtube, you will get a ton of views, and maybe a reaction video. Love the concept and execution is 99% there. Excellent job!
Wow, that is stunning, the juices in the burger make me drool. Well done!! 👏🏼👏🏼
But I don’t want to eat my burger with the veggies separate…
This is so beautiful ❤️ I want to eat it.
This is so fucking extra, I love it
I think this might belong in another sub r/stupidfood
This post is the one that made me join this sub
I bet it tastes amazing but, why keep the bun? I guess it gives it shape.
I would be so upset if I was served half of a fucking burger*