Burgers are always on the menu when it comes to summer grilling. With these sliders, Wolfgang Puck makes them special by using Kobe beef and serving them with a homemade remoulade sauce. These are sure to be the star at your next summer gathering.
Mini Kobe Cheeseburgers with Remoulade SauceCourtesy of Wolfgang Puck
Yield: 12 mini burgers
3/4 pound Kobe ground beef
Kosher salt and freshly ground black pepper
4 tablespoons extra-virgin olive oil
3 slices organic cheddar cheese
6 slices Brioche bread, punched out with a 2-inch ring cutter
Remoulade Sauce (recipe below)
Organic iceberg lettuce, chiffonade, for serving
6 cherry tomatoes, halved
3 cornichons, sliced
1. Preheat a grill or grill pan.
2. 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) 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 the burgers with the oil and season the tops with some more salt and pepper; turn the burgers over and season the other side.
3. Place the burgers on the hot grill and cook for 3 minutes before turning them over with tongs. Put 1/4 slice of cheese on top of each burger. While that’s cooking, put the brioche circles on the grill and lightly toast them on both sides, about 2 minutes total.
4. To assemble the burgers: Put the toasted brioche circles on a platter. Top each with a small spoonful of remoulade sauce. Put the burger on top (cheese side up), followed by sprinkling of iceberg, a slice of tomato and a slice of cornichon.
Remoulade SauceYield: 1 cup
1 cup store-bought mayonnaise
2 tablespoons ketchup
2 tablespoons Sherry vinegar
2 tablespoons finely chopped red onion
1 teaspoon chopped capers
1 teaspoon chopped chives
1 teaspoon chopped fresh parsley
1/2 teaspoon chopped fresh thyme
Pinch kosher salt
Place all ingredients in a bowl and stir to combine.
Note: To make this recipe even simpler, instead of making the Remoulade, make your own special sauce by combining 3/4 cup of store-bought or homemade Thousand Island dressing with 2 tablespoons of bottled barbecue sauce and a little bit of diced red onion.
Photo by Antonio Diaz.