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Oscar Night Cheeseburgers

By • Mar 9th, 2010 • Category: Burger Blog

Sandra Bullock, Hollywood superstar, with almost 40 film credits on her resume, was just hours away from the biggest moment of her career.  She was up for an Academy Award for her lead role in “The Blind Side,” part of a list of nominees that included perhaps the greatest actor in history.  She was the center of attention as she walked the red carpet, flashbulbs popping, fans screaming her name, every TV camera within sight trained on her slightest move.  And all she could think about was cheeseburgers.

“What are you going to eat after this?” a reporter asked as she headed into the Kodak Theatre.  “You know, I’m thinkin’ like a nice, juicy burger,” she replied.  “Deep, deeply-fried French fries.  Like, double-fried, maybe.  And, like, maybe a milkshake and some pie.” (How can you not love her???)

But lest you think it was just a snappy off-the-top-of-her-head comeback to a goofball question, it seems that Sandy did indeed have cheebies on the brain throughout the evening’s festivities.  Shortly after picking up her first Oscar, she told E!, “Now we can wash the face, eat the cheeseburger, get back to life as we know it, walk the dog, do the things that everybody else does.” You know, like get your Oscar personally engraved tableside at the Governors Ball:

Another quote from Miss Congeniality at the after-party: “I just want to eat!  I just want to sit down and take my shoes off, take my dress off, and eat a burger.  And not worry that my dress is going to bust open.” (And yes, she was quite specific that the dress would come off first, AND THEN a burger would be eaten.  I’ll let you do with that mental image what you will.)

And to Oprah after it was all over: “I am going to go have lunch with the husband.  I am going to have the burger I have been wanting for three months.  A juicy burger with fries and soft-serve ice cream.”

But Sandra wouldn’t have had to wait, because burgs were on the menu at the swanky Governors Ball. For the 16th year in a row, Wolfgang Puck catered the star-studded event on the top level of the Hollywood & Highland Center, the complex where the Kodak Theatre is located.  While Tinseltown’s elite were thanking the little people, Wolfgang was whipping up a menu to feed over 1500 guests immediately after the ceremony.

Along with a kitchen staff of 250 and a 900-member catering crew, the 60-year-old Austrian chef assembled a feast that included spring rolls and potstickers, several kinds of sushi, his famous chicken pot pie, miniature chocolate Oscar statuettes dusted in real 24-karat gold, and the item that Tom Hanks (for one) raved about afterward, Mini Kobe Cheeseburgers with Remoulade:


Want a taste of Oscar night for yourself?  Forget the years of acting classes, slaving at Starbucks while you pour your heart into auditions for bleach commercials, and dealing with sleazy agents and the infamous casting couch.  Here’s Wolfgang’s burger recipe.  (The chocolate Oscars dusted in gold?  Can’t help you there, I’m afraid.)

Wolfgang Puck’s Oscar Night Mini Kobe Burgers with Remoulade:

Makes 12 slyders

3/4 pound prime ground beef, such as Kobe

pinch of kosher salt

freshly ground black pepper

4 tbsp extra-virgin olive oil

12 small slices cheddar cheese

12 mini sesame brioche buns

arugula leaves

6 cherry tomatoes, sliced

3 cornichons, sliced (these are artsy-fartsy baby gherkin pickles)

For the remoulade:

3/4 c Thousand Island dressing

2 tbsp bottled BBQ sauce

diced red onion to taste

To make the burgers:

Prepare remoulade by mixing dressing, BBQ sauce, and red onion in bowl.  Set aside.

Preheat grill or grill pan.  Combine beef, salt, and pepper with your hands.  Pinch off small amount and roll in palm to make 12 meatballs.  Flatten the top slightly, place burgers on a plate.  Drizzle burgers with oil, season both sides with more salt and pepper.  Place burgers on hot grill, cook for 3 minutes, then flip.

Place cheese slices on burgers, allowing them to melt.  Place buns on grill to toast slightly on both sides, about 2 minutes total.

Assemble burgers by spooning remoulade onto bottom bun.  Place burger (cheese-side up) on top, followed by arugula leaf, slice of tomato, slice of cornichon, and top bun.

Recipe courtesy of Wolfgang Puck Catering.

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