Cheeseburger Wellington

Gather all ingredients and preheat oven to 450 degrees F (230 degrees C). (5 minutes)

Place bacon in a large cold skillet and cook over medium-high heat, turning occasionally, until evenly browned and crisp. (8-10 minutes). Drain bacon slices on paper towels, reserving 1 teaspoon of bacon fat in the pan.

Shape ground beef into a patty that is about 1 inch thick by 4 1/4 inches in diameter. Season generously with salt, pepper, and cayenne pepper (if using).

Sear seasoned burger in the skillet with reserved bacon fat over high heat for 2 minutes per side to develop a rich crust. (4 minutes). Move the burger to a plate and refrigerate to cool slightly. (10 minutes)

On a lightly floured surface, roll the puff pastry to 1/8 inch thick.

Cut out a 5 1/4 to 5 1/2 inch round circle of dough for the bottom. Cut out a 7 1/4 to 7 1/2-inch round circle of dough for the top.

Cut a small hole into the middle of the top piece (to function as a vent), and lightly score the surface of the pastry with the tip of a knife, creating a decorative pattern, but do not cut all the way through. Place both pastry circles on a baking sheet lined with parchment paper and chill in the refrigerator for at least 15 minutes.

Remove the bottom pastry circle from the refrigerator. Top with the cooled burger, bacon slices, and shredded Cheddar cheese, leaving a 1/2-inch border.

Brush the edges of the bottom pastry circle with the egg wash. Gently place the top pastry circle over the fillings. As the dough warms and softens, press the top edges into the bottom piece edges and seal tightly. Crimp the edges with a fork to create a decorative and secure seal.

Brush the entire top surface of the Wellington with the remaining egg wash.

Bake in the preheated oven until the pastry is golden brown and puffed, about 20 to 22 minutes. (20-22 minutes)

Transfer to a wire rack and let rest for 5 minutes before slicing and serving. (5 minutes)

Serve warm and enjoy!