Champions Dinner
1998
Main Course
Cheeseburgers
See recipe
Cheeseburgers
Interpretive Recipe — inspired by the reported menu. Not the actual Augusta National recipe.
Ingredients
- 2 lbs 80/20 ground beef chuck
- 1 tsp kosher salt
- 1 tsp freshly ground black pepper
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 8 slices American cheese
- 4 brioche buns, split and lightly toasted
- 4 tbsp unsalted butter (for toasting buns)
- 1/2 head iceberg lettuce, leaves separated
- 2 beefsteak tomatoes, sliced 1/4 inch thick
- 1/2 red onion, thinly sliced
- Mayonnaise, ketchup, mustard to taste
- Dill pickle chips
Instructions
- 1. Divide ground beef into 4 equal portions (about 8 oz each). Gently form into patties about 4 inches across and 3/4 inch thick. Make a slight indent in the center of each with your thumb to prevent doming.
- 2. Season both sides generously with salt, pepper, garlic powder, and onion powder. Let rest at room temperature for 15 minutes.
- 3. Heat a cast-iron skillet or grill pan over high heat until very hot, about 3 minutes. Lightly oil the cooking surface.
- 4. Cook patties for 3 to 4 minutes without pressing down. A good crust should develop. Flip once.
- 5. Cook another 3 minutes for medium. In the last minute of cooking, lay 2 slices of American cheese on each patty and cover with a dome or lid to melt.
- 6. Butter the cut sides of the brioche buns and toast cut-side down in the same pan until golden, about 1 to 2 minutes.
- 7. Build the burgers: spread mayonnaise on the top bun and your choice of condiments on the bottom. Layer lettuce, tomato, onion, the cheeseburger patty, and pickles.
- 8. Serve immediately with french fries and a milkshake.
Grilled chicken sandwiches
See recipe
Grilled chicken sandwiches
Interpretive Recipe — inspired by the reported menu. Not the actual Augusta National recipe.
Ingredients
- 4 boneless, skinless chicken breasts
- For the marinade:
- 3 tbsp olive oil
- 2 tbsp fresh lemon juice
- 1 tbsp Dijon mustard
- 2 cloves garlic, minced
- 1 tsp dried Italian herbs
- 1/2 tsp smoked paprika
- 1/2 tsp onion powder
- 1 tsp salt
- 1/4 tsp black pepper
- For serving:
- 4 brioche or potato rolls, split
- 4 slices provolone or Swiss cheese
- 4 tbsp mayonnaise
- 1 tbsp fresh lemon juice
- 1 tsp honey
- 1/2 tsp Dijon mustard
- Romaine lettuce leaves
- 2 beefsteak tomatoes, thickly sliced
- 1/4 red onion, thinly sliced
- Dill pickle chips
Instructions
- 1. Place each chicken breast between two sheets of plastic wrap. Pound gently with a meat mallet or rolling pin to an even thickness of 3/4 inch — this ensures even cooking and juicy results.
- 2. Whisk together all marinade ingredients. Add the chicken breasts, turning to coat. Marinate in the refrigerator for at least 1 hour, up to 4 hours.
- 3. Make the sandwich sauce: mix mayonnaise with lemon juice, honey, and Dijon. Season with salt and pepper. Refrigerate until needed.
- 4. Remove chicken from the marinade. Pat lightly with paper towels — a slightly drier surface will give better grill marks. Discard marinade.
- 5. Heat a grill or cast-iron grill pan over medium-high heat. Oil the grates well.
- 6. Grill the chicken for 5 to 6 minutes on the first side, resisting the urge to move it — the chicken will release naturally when it's ready to flip.
- 7. Flip and cook for another 4 to 5 minutes. In the last minute, lay a slice of cheese over each breast. Cover briefly to melt. The internal temperature should read 165°F.
- 8. Rest chicken for 5 minutes.
- 9. Lightly toast the split buns on the grill, cut-side down, for 1 to 2 minutes.
- 10. Spread the honey-Dijon mayonnaise on both sides of each bun. Layer romaine, tomato, and red onion on the bottom bun. Place the chicken breast on top. Add pickles and the top bun.
- 11. Serve immediately alongside french fries and a milkshake.
French fries
Dessert
Strawberry shortcake
Other
Strawberry milkshake
Served as a beverage with the meal
Vanilla milkshake
Served as a beverage with the meal
Served in Honor of Tiger Woods
Wine
1995 Batard-Montrachet, 1995 · White Wine
Chateau Mouton Rothschild, 1975 · Wine

Host Champion
Tiger Woods
American
5× Masters ChampionTiger Woods won five Masters titles (1997, 2001, 2002, 2005, 2019), including his historic 1997 debut by twelve shots. His 2019 victory, after years of injury and personal struggle, is widely considered one of sport's greatest comebacks.
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