Elevate Your Fourth of July Burger

A Beef Wellington cheeseburger with mushroom duxelles, Gruyère and a smear of foie gras, paired with three Rhinory wines for the Fourth of July.

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Burger patties grilling over an open flame

The Burger that Steals the Show

Skip the ordinary this Fourth of July.

We’ve taken the flavors of a Classic Beef Wellington and transformed them into an unforgettable cheeseburger—complete with mushroom duxelles, Gruyère, Dijon mustard, and a delicate smear of foie gras pâté.

It’s the perfect excuse to open a great bottle of wine!

Beef Wellington Cheeseburger

Luxury doesn’t have to stay inside the dining room.

Whether you’re hosting friends, celebrating with family, or simply looking for an excuse to fire up the grill, this steakhouse-inspired burger brings elevated flavor to your backyard table.

Rich mushroom duxelles, melted Gruyère, buttery brioche, and premium Angus beef create a burger worthy of your favorite Rhinory wine.

Pair It With the Perfect Pour

Every element of this burger deserves a thoughtfully selected wine.

2024 The Horn Red Blend
Crafted to accentuate the rich, savory character of the grass-fed Angus beef, The Horn’s vibrant fruit and balanced structure make every bite even more memorable.

Keras Collection South Africa Wijde Sparkling Wine
With bright acidity and elegant bubbles, Wijde refreshes the palate between bites, beautifully balancing the richness of the foie gras pâté.

2023 Texas Mourvèdre Blend
Earthy, layered, and full of depth, our Mourvèdre Blend mirrors the rich umami flavors of the mushroom duxelles for an exceptionally harmonious pairing.

A Fourth of July Worth Savoring

Great food deserves great wine, and this pairing was designed with exactly that in mind. Whether you choose one bottle or enjoy all three throughout your meal, each wine offers a different perspective on the Beef Wellington Cheeseburger, allowing you and your guests to experience how thoughtful pairings can transform an already unforgettable dish.

Fire up the grill, gather around the table, and make this Fourth of July one to remember—with exceptional food, remarkable wines, and the people who make every celebration worthwhile.

A steakhouse-inspired cheeseburger that captures the classic flavors of Beef Wellington without the puff pastry. Juicy grass-fed Angus beef is topped with earthy mushroom duxelles, melted Gruyère, a delicate smear of foie gras pâté, and whole-grain Dijon mustard on a toasted brioche bun.

A smiling man in glasses holding a glass of red wine

Chef’s Notes

Keep the foie gras as a thin smear—it should complement the burger rather than overpower it.

The mushroom stock keeps the duxelles intensely mushroom-forward without the sweetness or richness of Madeira or sherry.

This burger is best served with simple fries or pommes frites so the Wellington flavors remain the focus.

Skip traditional burger toppings like lettuce, tomato, onion, and pickles—they distract from the classic Beef Wellington profile.

The recipe.

Prep
Cook
Total
Serves
4 burgers

Paired with

Directions

0 of 17 done

Tap a step to mark it done.

  1. Prepare the Mushroom Duxelles. Finely chop the mushrooms in a food processor until they resemble coarse crumbs.

  2. Heat the butter and olive oil in a skillet over medium heat.

  3. Add the shallots and cook until softened, about 3–4 minutes.

  4. Stir in the garlic and cook for 30 seconds.

  5. Add the mushrooms and cook, stirring often, until nearly all of their moisture has evaporated, about 12–15 minutes.

  6. Stir in the mushroom stock and optional soy sauce or Worcestershire. Continue cooking until the mixture is thick and nearly dry.

  7. Fold in the fresh tarragon and season with salt and pepper. Keep warm.

  8. Cook the Burgers. Divide the beef into four 8-ounce patties, making a slight indentation in the center of each.

  9. Season generously with kosher salt and black pepper.

  10. Grill or sear over medium-high heat until your preferred doneness.

  11. During the final minute of cooking, top each burger with a slice of Gruyère cheese and cover until melted.

  12. Toast the Buns: Butter the cut sides of the brioche buns and toast until golden brown.

  13. Assemble. Spread about 1 tablespoon of whole-grain Dijon mustard on the bottom bun.

  14. Place the cheeseburger on top.

  15. Spoon a generous mound of warm mushroom duxelles over the melted Gruyère.

  16. Spread about 1 tablespoon of foie gras pâté on the underside of the top bun.

  17. Close the burger and serve immediately.

Two members laughing over glasses of rosé at a Rhinory Member Bash

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