Mini Prime Cheeseburgers Recipe
Prep Time:
35 minutes
Cook Time:
45 minutes
Servings:
12 mini cheeseburgers
Ingredients
  • 3/4 pound ground Wagyu beef
  • pinch of salt
  • 4 tablespoons extra virgin olive oil
  • 6 ounces aged cheddar cheese
  • 6 slices brioche
  • arugula leaves
  • 6 cherry tomatoes
  • 3 cornichons
  • 2 cups heavy cream
  • 3 cloves garlic
  • 2 sprigs fresh rosemary
  • 1 tablespoon sweet paprika
  • 2 tablespoons peanut oil
  • 3/4 cup red onion
  • 1/2 cup red bell pepper
  • 1/2 cup yellow bell pepper
Directions
  1. In a saucepan, combine the heavy cream, garlic, rosemary and paprika, reduce by half and allow to cool to room temperature.
  2. In a sauté pan, heat the peanut oil. Sweat the onions, red and yellow bell pepper until glossy.
  3. Transfer to a plate and allow to cool to room temperature, then fold into cream mixture and set aside until ready to use.
  4. Preheat a grill or grill pan.
  5. Put the ground beef in a bowl and season with a generous pinch of salt and pepper. Mix together with your hands to combine.
  6. 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 patties on a side plate. Drizzle with oil and season both sides with with salt and pepper.
  7. Place the burgers on the hot grill. Cook for 3 minutes, then turn them over with tongs. Put about 1/2 ounce of aged cheddar cheese on top of the burgers, allowing it to melt.
  8. While that’s cooking, put the brioche circles on the grill. Let them toast slightly on both sides, about 2 minutes total time.
  9. To put the burgers together: 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.