Mini Prime Cheese Burgers with Remoulade and Aged Cheddar
Recipe courtesy of Wolfgang Puck
Photo courtesy of Wolfgang Puck
Mini Prime Cheese Burgers with Remoulade and Aged Cheddar Recipe
By August 28, 2012Published:
- Yield: 12 mini burgers
Recipe courtesy of Wolfgang Puck Photo courtesy of Wolfgang Puck
- 1 pound ground Wagyu Snake River Farms beef
- Pinch kosher salt
- Pinch black pepper freshly ground
- 4 tablespoons extra-virgin olive oil
- 6 oz. aged cheddar cheese sliced
- 6 slices Brioche bread punched out with a 2-inch ring cutter
- Remoulade Sauce (recipe follows)
- Arugula leaves
- 6 cherry tomatoes sliced
- 3 cornichons sliced
- Remoulade Sauce:
- 2 cups heavy cream
- 3 cloves garlic minced
- 2 sprigs fresh rosemary
- 1 tablespoon sweet paprika
- 2 tablespoons peanut oil
- 3/4 cup brunoise of red onion (cut very tiny)
- 1/2 cup brunoise of red bell pepper (cut very tiny)
- 1/2 cup brunoise of yellow bell pepper (cut very tiny)
- Preheat a grill or grill pan.
- Put the ground beef in a bowl and season with a generous pinch of salt and pepper. Mix together with your hands to combine. Take a small amount (about 2 tablespoons worth) of the ground beef and roll it in the palm of your hand like you are making meatballs. Flatten the top slightly and put the mini burger patties on a side plate. Drizzle with oil and season with salt and pepper. Turn burgers over and season the other side.
- Place the burgers on the hot grill. Cook 3 minutes, then turn them over with tongs. Put about 1/2 ounce of aged cheddar cheese on top of the burgers, allowing it to melt. While that’s cooking, put the brioche circles on the grill. Let them toast slightly on both sides, about 2 minutes total time.
- To put the burgers together: Put the toasted brioche circles on a platter. Top each with a small spoonful of Remoulade. Put the burger on top (cheese side up), followed by an arugula leaf, a slice of tomato and a slice of cornichon.
- To make the Remoulade Sauce: In a saucepan, combine the heavy cream, garlic, rosemary and paprika. Reduce by half. Allow to cool to room temperature. In a saute pan, heat the peanut oil. Sweat onions, red and yellow bell pepper until glossy. Transfer to a plate and allow to cool to room temperature. Combine with cream mixture.
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