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.
The best of the MICHELIN Experience in your inbox
Stay on the top of the best restaurants, offers, lifestyle, and events recommended in our guide cities.Subscribe