Beef-and-lamb Burgers With Cheddar And Caper Rémoulade

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 4 cornichons, coarsely chopped
• 3 tablespoons fresh parsley leaves, coarsely chopped
• 2 teaspoons capers, drained
• 1 garlic clove
• 1/2 cup mayonnaise
• 1 tablespoon whole grain mustard
• 3/4 lb ground beef, preferably 80 percent lean
• 1/2 lb ground lamb
• kosher salt
• fresh ground black pepper
• 4 english muffins, split
• 4 slices aged cheddar cheese, preferably farmhouse
• 1 tomato, sliced for garnish (optional)
• 1 english cucumber, sliced for garnish (optional)

Recipe

• 1 light a grill. in a mini food processor, pulse the cornichons with the parsley leaves, capers, and garlic clove until finely chopped. add the mayonnaise and mustard and pulse until blended.
• 2 in a large bowl, gently mix the ground beef with the ground lamb and season generously with salt and pepper. form the meat mixture into four 1-inch-thick patties and make a slight indentation in the center of each one with your thumb. season the burgers with salt and pepper.
• 3 grill the english muffin halves cut side down until toasted, about 1 minute. flip the muffins and grill for 30 seconds longer. transfer to a work surface cut side up and spread the bottom halves of the muffins with the caper rémoulade.
• 4 grill the burgers over high heat until they are nicely charred on the bottom, about 4 minutes. flip the burgers, top them with the cheddar cheese, and grill until cooked to medium and the cheese melts, about 4 minutes longer. transfer the burgers to the toasted english muffins and let rest for 5 minutes. top the burgers with the tomatoes and cucumbers if desired, close the burgers, and serve.