- 1 1/2 pounds lean ground beef
- 3 egg yolks, kept in separate small containers
- 1/4 cup buttermilk
- 4 1/2 teaspoons Worcestershire sauce
- 1 tablespoon Baby Bam
- 1 tablespoon minced garlic
- 1 teaspoon Emeril's Italian Essence or other dry Italian seasoning
- 1/2 teaspoon salt
- 2 tablespoons all-purpose flour
- 2 sheets frozen puff pastry (one 17.3-ounce package), defrosted as instructed on package
- 1 tablespoon water
- 4 slices American cheese
- In a large bowl, combine the beef, 2 of the egg yolks, buttermilk, Worcestershire sauce, Baby Bam, garlic, Italian Essence, and salt. Using a wooden spoon or your clean hands, stir well to combine.
- Divide the meat into 4 equal portions, about 3/4 cup each. Pat into patties 3 1/2 inches in diameter and 1 inch thick each. Wash your hands.
- Heat a large skillet over medium heat and, when hot, cook 2 patties at a time until browned on both sides but not cooked all the way through: 2 minutes on the first side, and 1 minute on the second side.
- Remove the patties from the skillet and set aside on a plate to cool. Repeat with the remaining patties. Refrigerate the patties for 30 minutes.
- Position rack in center of oven and preheat the oven to 425Â°F. Line a large baking sheet with parchment paper and set aside.
- While the meat is cooling, lightly dust a work surface with the flour. Roll out one puff pastry sheet to about 1/16-inch thickness and cut four 6-inch rounds from the sheet.
- Repeat with the remaining puff pastry sheet.
- In a medium bowl, combine the remaining egg yolk with the water and beat with a whisk or fork to make an egg wash.
- Place 4 of the pastry rounds on the prepared baking sheet and, using the pastry brush, paint a 1/2-inch border of the egg wash around each of the 4 rounds.
- Place a chilled hamburger patty in the middle of the round and top each with 1 slice of cheese, letting the edges hang over the sides of the patty.
- Top the cheese with the remaining pastry rounds, pressing the edges together with a fork to seal.
- Paint the top and sides of each pastry round with the egg wash and, using the tip of a paring knife, cut a small "x" in the top of each Wellington to allow steam to escape.
- Bake the Wellingtons until golden brown, about 15 to 20 minutes.
- Using oven mitts or pot holders, remove the baking sheet from the oven and serve the Wellingtons immediately.