Pulled Pork Sliders
After marinating overnight in a spicy rub and slow-roasting for 12 hours, the pork emerges soft and...
Mini Kobe Cheeseburgers with Remoulade Sauce
A recipe from the 2014 Oscar menu by Hollywood chef Wolfgang Puck.
Makes 12 mini burgers
| Ingredients | ||
|---|---|---|
| 340 | g | Kobe beef, minced |
| salt | ||
| black pepper, freshly ground | ||
| 4 | tablespoon(s) | extra virgin olive oil |
| 12 small | slices | organic cheddar cheese |
| 12 small | brioche rolls with sesame seeds | |
| remoulade sauce (see recipe below) | ||
| rocket salad leaves | ||
| 6 | cherry tomatoes, halved | |
| 3 | cornichons, sliced | |
- Preheat a grill or grill pan.
- Place the mince in a bowl and season generously with salt and pepper.
- 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.
- Drizzle the meatballs with oil on both sides and season with salt and pepper.
- 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.
- While the cheese is melting, place the burger buns on the grill and lightly toast on both sides for about 2 minutes in total.
- 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.
Easy Remoulade Sauce
Mix 3/4 cup store-bought or homemade Thousand Island dressing with two tablespoons barbecue sauce and some diced red onion. Mix well.
