Beef-And-Lamb Burgers With Cheddar And Caper Remoulade
4 cornichons coarsely chopped
3 Tbl parsley leaves coarsely chopped
2 Tsp drained capers
1 garlic clove
1/2 Cup mayonnaise
1 Tbl whole-grain mustard
3/4 Lb ground beef preferably 80 percent lean
1/2 Lb ground lamb
Kosher salt and freshly ground black pepper
4 English muffins split
4 thin slices of aged cheddar
Tomato slices and thinly sliced English cucumber, for garnish (optional)
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 remoulade.
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.
Make Ahead The caper remoulade can be refrigerated in an airtight
container for up to 3 days.