DESCRIPTION
Given personally to Chef Dees from his pal Wolfgang Puck, this super easy delight - the same Wolfgang serves at the Oscar's Governor's Ball - will make your guests cheer!

Yields: N/A
Prep Time: N/A
Cook Time: N/A

INGREDIENTS

¾ pound Kobe ground beef
Pinch of kosher salt and freshly ground black pepper
4 tablespoons extra-virgin olive oil
3 slices cheddar cheese
6 slices Brioche bread, punched out with a 2-inch ring cutter
Special Sauce (recipe follows)
Iceberg lettuce
6 cherry tomatoes, sliced
3 cornichons, sliced

REMOULADE INGREDIENTS:
*Yield: Makes 1 cup
1 cup best foods mayonnaise
1/8 cup ketchup
2 T sherry vinegar
1/8 C red onion finely chopped
1 T capers, chopped
1 T chives, chopped
1 T parsley, chopped
½ T thyme, chopped
Pinch kosher salt
Pinch sugar

DIRECTIONS

Preheat a grill or grill pan.

Put the 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 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 mini burger patties on a side plate. Drizzle the burgers with oil and season the tops with salt and pepper. Turn the burgers over and season the other side.

Place the burgers on the hot grill. Cook for 3 minutes, and then turn them over with tongs. Put ¼ slice of cheese on top of burger. While that's cooking, put the brioche circles on the grill. Let them toast slightly on both sides, about 2 minutes total time.

To put the burgers together: Put the toasted brioche circles on a platter. Top each with a small spoonful of the remoulade (recipe below). Put the burger on top (cheese side up), followed by sprinkling of finely chiffonade of iceberg, a slice of tomato and a slice of cornichon.