Recipe Tip: Mini Kobe Cheeseburgers with Remoulade Sauce

Recipe Tip: Mini Kobe Cheeseburgers with Remoulade Sauce

Top Recipe by Wolfgang Puck. All ingredients and tips for getting it right. A recipe from the 2014 Oscar menu by Hollywood chef Wolfgang Puck.



    1. Step 1

      Preheat a grill or grill pan.
    2. Step 2

      Place the mince in a bowl and season generously with salt and pepper.
    3. Step 3

      Mix well with your hands. Take a small amount of the ground beef (about two tablespoons) and form it into a meatball in your hand. Flatten the ball slightly and then place the mini burger patties on a plate.
    4. Step 4

      Drizzle the meatballs with oil on both sides and season with salt and pepper.
    5. Step 5

      Grill the burgers on a hot grill, first on one side for three minutes, then flip with tongs. Then place a slice of cheddar on top of the burger and let it melt.
    6. Step 6

      While the cheese is melting, place the burger buns on the grill and lightly toast on both sides for about 2 minutes in total.
    7. Step 7

      Assemble the burger: Place the toasted brioche halves on a plate. Place a small spoonful of remoulade sauce (see recipe below) on the bottom half. Place the burger patty on top (cheese facing up), place an arugula leaf, a slice of tomato and a slice of cornichon on top. Finally put the other half of the burger bun on top.
    8. Step 8

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    9. Step 9

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    10. Step 10

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    11. Step 11

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    12. Step 12

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