Beef-And-Lamb Burgers With Cheddar and Caper Rémoulade
- Ready In:
- 30mins
- Ingredients:
- 14
- Serves:
-
4
ingredients
- 4 cornichons, coarsely chopped
- 44.37 ml fresh parsley leaves, coarsely chopped
- 9.85 ml capers, drained
- 1 garlic clove
- 118.29 ml mayonnaise
- 14.79 ml whole grain mustard
- 340.19 g ground beef, preferably 80 percent lean
- 226.79 g ground lamb
- kosher salt
- fresh ground black pepper
- 4 English muffins, split
- 4 slice aged cheddar cheese, preferably farmhouse
- 1 tomatoes, sliced for garnish (optional)
- 1 English cucumber, sliced for garnish (optional)
directions
- 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.
- 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.
- 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.
- 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.
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