Thoroughly looking forward to Oscar night on the couch for a change instead of working.
Although chef Wolfgang Puck’s signature smoked salmon pizza with dill cream and caviar is an elegant Academy Awards night menu idea, we are more interested in his mini prime burgers.
To keep things easy, we’re using sirloin meatballs on baguette rounds slathered with remoulade. Or to really go Hollywood, a tangy In ‘n’ Out burger sauce clone.
MINI PRIME BURGERS WITH REMOULADE AND AGED CHEDDAR CHEESE
Recipe from Wolfgang Puck
3/4 pound premium ground beef
Pinch of kosher salt and freshly ground black pepper
4 tablespoons extra-virgin olive oil
aged cheddar cheese, sliced
6 brioche buns or other airy bread, cut out with a 2-inch ring cutter
Remoulade Sauce (recipe follows)
cherry tomatoes, sliced
2 cups heavy cream
3 cloves garlic, minced
2 sprigs fresh rosemary
1 tablespoon sweet paprika
2 tablespoons peanut oil
3/4 cup onion, brunoised
1/2 cup each of red & yellow bell peppers, brunoised
In-n-Out clone sauce
1/2 cup mayo
2 tbsp ketchup
1 tbsp white vinegar
2 tsp sugar
2 tsp sweet pickle relish
1 tsp finely minced white onion
1/8 tsp salt
Smaller scale: 2 tablespoons plus 2 teaspoons mayonnaise
1 tablespoon ketchup
2 teaspoons sweet pickle relish
1/2 teaspoon sugar
1/2 teaspoon distilled white vinegar
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.
Cook patties for 3 minutes, then flip. Top with cheese and let melt. Toast buns slightly on both sides, about 2 minutes.
Top each bun half with sauce. Add burger, arugula leaf, tomato slice and cornichon.
For sauce: In a saucepan, combine cream, garlic, rosemary and paprika. Reduce by half. Cool to room temperature. Saute onions, red and yellow bell pepper until glossy.
Transfer to a plate and allow to cool to room temperature before adding to saucepan mixture.
BUBBLING LEEK, CHEDDAR AND BACON DIP
Serve with small cooked new potatoes, crudite and pita wedges.
Servings: 2-1/2 cups (625 mL)
2 slices bacon, chopped
1 large leek (white and light green parts) or small onion, minced
1 cup (250 mL) shredded extra-old cheddar cheese
1 cup (250 mL) sour cream
1/2 cup (125 mL) cream cheese, softened
1/2 tsp (2 mL) pepper
In large nonstick skillet, cook bacon over medium heat until beginning to crisp, 3 to 4 minutes. Add leek; cook until softened and bacon is crisp, about 4 minutes. Transfer to 3-cup (750 mL) ovenproof serving dish.
Stir in 1/2 cup (125 mL) of the Cheddar cheese, the sour cream, cream cheese and pepper; sprinkle with remaining cheese. Bake in 425°F (220°C) oven until cheese is melted, 10 to 12 minutes.