GOLDEN VALLEY, Minn. - Just when you thought there wasn't anything new under the sun, especially when it comes to burgers, Chef Travis Langley from Edina's Red Cow restaurant serves up elk wellington burger! Check out his recipe below.

1 1/2poundground elk
1/2 poundCertified Angus Beef
1 tsp salt
1 tsp pepper
10 oz. Brie cheese
Puff pastry sheet
Acouple eggs (for egg wash)


Mix elk, salt and pepper in abowl. Form 6 oz patties. Sear patties on hot griddle 2 minutes per side. Let cool.

Cut puff pastry sheets into 6" squares.

Place elk patty onto a 6" pastry square. Top with 2 oz. Brie cheese. Apply egg wash on edge. Cover with another pastry sheet and crimp edges with a fork.

Cook in oven at 400 degrees for 18 minutes or until internal temperature registers 130 degrees (medium-rare).

Serve with your favorite mustard.

Beer/Wine Pairing Suggestions
BEER: Surly Cacao Bender's American Brown Ale, infused with coffee, vanilla beans and cacao nibs (limited availability - restaurant/bars only)

WINE: Frog's Leap Zinfandel - Full of summer fruits, lively & slightly acidic, similar to a well-made Chianti

Red Cow New Location:
Red Cow is opening a new location in St. Paul in April 2014 in the existing Costello's Bar & Grill.Red Cow's new location will offer its gourmet burgers, craft beer and fine wines to food-lovers across the river. Click here for details.

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