Good Morning America Recipes

Wolfgang Puck's Prime Mini Burgers with Cheddar Cheese and Remoulade

Prime Burgers With Cheddar Cheese and Remoulade

Mini-Burgers
|
Servings:Over 8
Difficulty: Moderate
Cook Time: min

This recipe for delicious mini-burgers is part of Wolfgang Puck's menu for the 2010 Governor's Ball on Oscar night.

-Recipe courtesy Wolfgang Puck Catering

Ingredients

  • For the Burgers:
  • 3/4 pound prime ground beef, such as Kobe-style
  • Pinch of kosher salt
  • Freshly ground black pepper
  • 4 tablespoons extra-virgin olive oil
  • 12 small slices of cheddar cheese
  • 12 mini sesame brioche buns
  • Remoulade (recipe follows)
  • Arugula leaves
  • 6 cherry tomatoes, sliced
  • 3 cornichons, sliced
  • For the Remoulade:
  • 3/4 cup Thousand Island Dressing (store-bought or homemade)
  • 2 tablespoons bottled barbeque sauce
  • Little bit of diced red onion
  • Cooking Directions

    For the Burgers:

    Preheat 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 the burgers with oil and season the tops with salt and pepper. Turn the burgers over

    and season the other side.

    Place the burgers on the hot grill. Cook for 3 minutes, then turn them over with tongs.

    Place slices of cheddar cheese on top of the burgers, allowing it to melt. While that's cooking, put the buns on the grill. Let them toast slightly on both sides, about 2 minutes total time.

    To put the burgers together: Put the toasted buns 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.

    This recipe yields 12 mini-burgers.

    For the Remoulade:

    Combine 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. Stir to combine.


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