Mini Kobe Cheeseburgers with Remoulade Sauce

Mini Cheeseburgers with Remoulade Sauce.

© Wolfgang Puck

cheese-burger

Mini Cheeseburgers with Remoulade Sauce.

© Wolfgang Puck

Makes 12 mini burgers

Ingredients

340
g
Kobe beef, minced
salt
black pepper, freshly ground
4
tablespoon
extra virgin olive oil
12 small
slice
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. 

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