Mini Kobe Cheeseburgers with Remoulade Sauce

Mini Cheeseburgers with Remoulade Sauce.

Author:

Makes 12 mini burgers

340

Kobe beef, minced

salt

black pepper, freshly ground

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

cherry tomatoes, halved

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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