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Mini Prime Burgers with Remoulade and Aged Cheddar Cheese

3/4 pound
ground Wagyu Snake River Farms beef
Pinch of Kosher salt and freshly ground black pepper
4 tablespoon s
extra-virgin olive oil
6 ounce s
aged cheddar cheese, sliced
6 slice s
Brioche bread, punched out with a 2-inch ring cutter
Remoulade Sauce (recipe follows)
Arugula leaves
cherry tomatoes, sliced
cornichons, sliced
2 cup s
heavy cream
3 clove s
garlic, minced
sprigs fresh rosemary
1 tablespoon
sweet paprika
2 tablespoon s
peanut oil
3/4 cup
red onion, brunoised
1/2 cup
each of red & yellow bell peppers, brunoised
  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. 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.


  1. 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.
Average: 3.4 (25 votes)

About this Recipe

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.

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