Difficulty: Easy - for beginners
Serves: 12 mini burgers
3/4 pound ground beef (Wagyu Snake River Farms recommended)
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
Rémoulade Sauce recipe
6 cherry tomatoes, sliced
3 cornichons, sliced
1. Preheat a grill or grill pan.
2. Put 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) 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 burgers with oil and season the tops with salt and pepper. Turn burgers over and season the other side.
3. Place burgers on the hot grill. Cook for 3 minutes, then turn them over with tongs. Put about 1/2 ounce aged cheddar cheese on top of the burgers, allowing it to melt.
4. While that's cooking, put brioche circles on the grill. Let them toast slightly on both sides, about 2 minutes total time.
To put burgers together: Put toasted brioche circles on a platter. Top each with a small spoonful of Wolfgang Puck's Rémoulade Sauce. Put burger on top (cheese side up), followed by an arugula leaf, a slice of tomato, and a slice of cornichon.