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Oscar Recipe: Mini Kobe Beef Burgers

  • By Cheryl Cecchetto
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Intrigue and pamper your Oscar party guests with a few of these tantalizing Governors Ball recipes, right from the master chef himself, Wolfgang Puck.

MINI KOBE BEEF BURGERS WITH AGED CHEDDAR AND REMOULADE

3/4 pound ground Wagyu Snake River Farms beef

Pinch of Kosher salt and freshly ground black pepper

4 tablespoons extra-virgin olive oil

6 ounces aged cheddar cheese, sliced

6 slices Brioche bread, punched out with a 2-inch ring cutter

Remoulade Sauce (recipe follows)

Arugula leaves

6 cherry tomatoes, sliced

3 cornichons, sliced

Remoulade

2 cups heavy cream

3 cloves garlic, minced

2 sprigs fresh rosemary

1 tablespoon sweet paprika

2 tablespoons peanut oil

3/4 cup red onion, brunoised

1/2 cup each of red & yellow bell peppers, brunoised

Preheat a grill or grill pan.

Put the ground beef in a bowl and season with the salt and pepper. Mix together with your hands to combine. Take 2 tablespoons of the beef and shape it like a meatball. Flatten slightly and drizzle the burgers with oil. Season both sides with salt and pepper.

Place the burgers on the hot grill. Cook for 3 minutes, then turn them over with tongs. Put about 1/2 oz. of aged cheddar cheese on top of the burgers, allowing it to melt. While that’s cooking, put the brioche circles on the grill. Toast them slightly on both sides, about 2 minutes total.

In a saucepan, combine the heavy cream, garlic, rosemary and paprika. Reduce by half. Allow to cool to room temperature. In a sauté pan, heat the peanut oil. Sweat the onions, red and yellow bell pepper until glossy. Transfer to a plate and allow to cool to room temperature.

Put the toasted brioche circles on a platter. Top each with a small spoonful of Remoulade. Put the burger on top (cheese side up), followed by an arugula leaf, a slice of tomato and a slice of cornichon.


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