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Recipe: Mini Burgers with Cheddar Cheese

There are a million reasons why we would love to attend the 87th Annual Academy Awards this year: the fashion, the glamour, the performances, and of course, the food! The Governors Ball, the official post-Academy Awards celebration is the party of the year. The menu is designed and catered by the inimitable Wolfgang Puck, who creates a delicious menu for the stars of the silver screen to celebrate the biggest night in film. This exclusive recipe for the Governor's Ball meal is made with juicy prime beef and takes typical party fare to the next level.

For more Oscar fun, check out Kid Oscars!

RECIPE: Prime Mini Burgers with Cheddar Cheese and Remoulade

Yield: 12 Mini Burgers

Ingredients

  • 3/4 pound prime ground beef, such as Kobe-style
  • Pinch of kosher salt and freshly ground black pepper
  • 4 tablespoons extra-virgin olive oil
  • 12 small slices of cheddar cheese
  • 12 mini sesame brioche buns
  • Remoulade (recipe below)
  • Arugula leaves
  • 6 cherry tomatoes, sliced
  • 3 cornichons, sliced

Directions

  1. Preheat grill or grill pan.
  2. 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.
  3. Place the burgers on the hot grill. Cook for 3 minutes, then turn them over with tongs. 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.
  4. 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), followed by an arugula leaf, a slice of tomato and a slice of cornichon.
  5. To make the Remoulade: 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 diced red onion. Stir to combine.

Recipe and Image courtesy of Wolfgang Puck

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