Make dad a burger that is worthy of an Oscar this year. Wolfgang Puck’s Mini Burgers with Cheddar Cheese and Remoulade – Michelle Lara
My dad is a movie buff, he can watch the same movie over and over again. He spouts out random movie trivia – it’s one of the quirky things about him that I love so much.
One of his favorite movies ‘Field of Dreams’ (which was nominated for 3 Oscars) combines his love of movies and baseball – and yes he’s watched it several times.
It’s in honor of my dad that I’ve re-created Wolfang Puck’s Mini Burgers with Cheddar Cheese and Remoulade. It’s what was served at The Governors Ball, the most coveted Oscars after-party earlier this year.
I slightly tweaked this recipe by omitting the cornichons and added bacon and thinly sliced onions.
- 3/4 pound prime ground beef
- Pinch of kosher salt and freshly ground black pepper
- 4 tablespoons extra-virgin olive oil
- 12 small slices of cheddar cheese
- 12 mini burger buns
- Remoulade (recipe below)
- Cooked bacon (your favorite kind – I used a cured maple one)
- Sliced cooked onions (about 1/2 a cup – I cooked mine in some of the leftover bacon fat)
- 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.
- 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), add the cooked onions and bacon.
Remoulade | Yield: 1 cup
Combine 3/4 cup of store-bought or home made Thousand Island dressing with 2 tablespoons of bottled barbecue sauce and a little bit of cooked onion (I cooked the onions in some of the leftover bacon fat). Stir to combine.
For more of Wolfgang Puck’s recipes click here >>
Michelle Lara is the newest contributor to GrillGrrrl.com. She’s a curious-about-food-writer and has created the “GrillGrrrl Take Two” Series where she takes an original GrillGrrrl recipe and puts a new spin on it by turning it into something completely different. Read Michelle’s full bio on the contributor’s page.
You can follow Michelle on Facebook or at her blog Cupcakes, Cocktails and Kids
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