From the Kitchen of Wolfgang Puck

Chef Wolfgang Puck shares wonderful recipes with us - true easy-to-make football fare with 'wow' factor

Super Bowl Special

From the Kitchen of Wolfgang Puck

Easy-to-make football fare with a “wow” factor

-Wolfgang Puck

wolfgang puckThe founder of Spago in the early 80s and more recently CUT, in the Beverly Wilshire Hotel, Wolfgang Puck has changed the way Americans cook and eat by mixing formal French techniques and Asian- and California-influenced aesthetics with the highest-quality ingredients. Here, the renowned chef and restaurateur shared with BettyConfidential his take on fresh, fun and delicious football-watching fare.

Wolfgang Puck’s Mini Prime Cheeseburgers with Remoulade and Aged Cheddar

Mini Prime Cheeseburgers with Remoulade and Aged CheddarIngredients:

3/4 pound ground Wagyu Snake River Farms beef or ground beef of your choice
Kosher salt
Freshly ground black pepper
4 T extra-virgin olive oil
6 ounces aged Cheddar cheese, sliced
6 slices Brioche bread, punched out with a 2-inch ring cutter
Remoulade Sauce (recipe follows)
Arugula leaves
6 cherry tomatoes, sliced
3 cornichons, sliced


1. Preheat a grill or grill pan.

2. In a bowl, season beef with a generous pinch of salt and pepper; mix with your hands to combine. Roll 2 tablespoons worth of the beef in the palm of your hands as though making meatballs. Flatten the top slightly; set patties aside while making the rest. Drizzle burgers with oil and season with salt and pepper. Turn the burgers over to season the other side.

3. Place the burgers on the hot grill. Cook for 3 minutes, then turn them over with tongs. Put about 1/2 ounce of aged cheddar cheese on top of the burgers, allowing it to melt. Meanwhile, put the brioche circles on the grill; toast slightly on both sides, about 2 minutes..

To assemble: 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.

Makes 12

Remoulade Sauce
(recipe courtesy Wolfgang Puck)


2 cups heavy cream
3 cloves garlic, minced
2 sprigs fresh rosemary
1 tablespoon sweet paprika
2 tablespoons peanut oil
3/4 cup finely diced red onion
1/2 cup finely diced red bell pepper
1/2 cup of finely diced yellow bell pepper


1. In a saucepan, combine the heavy cream, garlic, rosemary and paprika. Reduce by half.

2. Allow to cool to room temperature. In a sauté pan, heat the peanut oil. Saute the onions, red and yellow bell pepper until just glossy.

3. Transfer to a plate and allow to cool to room temperature. Stir into cream mixture.

Cheese Quesadillas with Fresh Guacamole
(From “Live, Love, Eat! The Best of Wolfgang Puck”)


4 (12-inch) flour tortillas
1/2 cup grated Cheddar
1/4 cup grated mozzarella
1/2 cup grated queso blanco
Olive oil
Guacamole (recipe follows)


1. Lay out 2 of the flour tortillas on a flat surface; spread cheeses evely on each. Top with remaining tortillas and press to seal.

2. Heat a large sauté pan over high heat. Add enough oil to coat the bottom of the pan and lower the heat to medium. Cook until golden brown on both sides, about 3 minutes per side. Repeat with the other quesadilla.

3. Let cool for 5 minutes. Slice into 8 or 10 pieces. Serve with the guacamole.

Serves 2 to 4

Wolfgang’s California Guacamole

“There are as many different guacamole recipes as there are cantinas in Tijuana. Mine is a simple version, subtly flavored with roasted garlic and shallots. I try and keep the processing of the fresh ingredients to a minimum to let the flavors each play their role and always use fully-ripened, pebble-skinned Haas avocados.”

california guacamoleIngredients:

3 medium ripe avocados
1/4 cup freshly squeezed lime juice
1/3 cup freshly chopped cilantro
1 medium shallot, minced
1 T roasted garlic (see separate recipe)
1 small jalapeno, seeded and minced
1 tsp salt


1. Halve one avocado, remove pit and scoop flesh into medium bowl. Repeat with remaining avocados. Pour lime juice over avocado flesh. Using a fork or potato masher, mash lightly until mixture is still a little chunky. Stir in cilantro, shallot, garlic, jalapeno and salt.

2. Serve with tortilla chips. (Guacamole can be made ahead and covered with plastic wrap and kept refrigerated for up to 8 hours. Return to room temperature before serving.)

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