Mini Prime Cheeseburgers Recipe

Feb 23, 2012 9:01 pm

Mini cheeseburgers with aged cheddar and remoulade

mini cheeseburgers recipe
Photo: Bullfrog & Baum
 

We say it all the time: it's not a party spread until the mini cheeseburgers hit the table. This is no recipe for your typical chain restaurant's sliders, however, these are Wolfgang Puck's Oscar-worthy mini cheeseburgers. It's not hard to see why he's chef to the stars. 

Servings: 12 mini cheeseburgers

Ingredients

For the burgers
3/4 pound ground Wagyu beef
pinch of
4 tablespoons extra virgin olive oil
6 ounces aged cheddar cheese, sliced
6 slices brioche, punched out with a 2-inch ring cutter
arugula leaves
6 cherry tomatoes, sliced
3 cornichons, sliced
For the remoulade
2 cups heavy cream
3 cloves garlic, minced
2 sprigs fresh rosemary
1 tablespoon sweet paprika
2 tablespoons peanut oil
3/4 cup red onion, finely diced
1/2 cup red bell pepper, finely diced
1/2 cup yellow bell pepper, finely diced
Directions: 

For the remoulade: 

  1. In a saucepan, combine the heavy cream, garlic, rosemary and paprika, reduce by half and allow to cool to room temperature. 
  2. In a sauté pan, heat the peanut oil. Sweat the onions, red and yellow bell pepper until glossy. 
  3. Transfer to a plate and allow to cool to room temperature, then fold into cream mixture and set aside until ready to use. 
For the mini-cheeseburgers: 
  1. Preheat a grill or grill pan.
  1. Put the ground beef in a bowl and season with a generous pinch of salt and pepper. Mix together with your hands to combine. 
  2. 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 patties on a side plate. Drizzle with oil and season both sides with with salt and pepper. 
  3. Place the burgers on the hot grill. Cook for 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. 
  4. While that’s cooking, put the brioche circles on the grill. Let them toast slightly on both sides, about 2 minutes total time.
  5. 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.
Level of Difficulty: 
Moderate
Prep Time: 
35 minutes
Cooking Time: 
45 minutes
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