MINI PRIME BURGERS WITH REMOULADE AND AGED CHEDDAR CHEESE

By AzWench

Toasted Brioche circles for buns, and topped with Remoulade, these sliders are elegant enough to serve at a wedding. Allow three burgers per person and top with tomato, arugula, and cornichon slices.

Ingredients

• Burgers:
• 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

Preparation

Step 1

1. Preheat a grill or grill pan.
2. 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.
3. 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.
4. 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.
5. 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.