Beef-And-Lamb Burgers With Cheddar And Caper Remoulade Recipe

Name: Beef-And-Lamb Burgers With Cheddar And Caper Remoulade
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cornichons, coarsely chopped; 3 tablespoons parsley leaves, coarsely chopped; 2 teaspoons drained capers; 1 garlic; 1/2 cup mayonnaise; 1 tablespoon whole-grain mustard; 3/4 pound ground beef, preferably 80 percent lean; 1/2 pound ground lamb; Kosher salt and freshly ground black pepper; 4 English muffins, split; 4 thin slices of aged cheddar, preferably farmhouse; Tomato slices and thinly sliced English cucumber, for garnish optional

Servings: persons

4 cornichons, coarsely chopped
3 tablespoons parsley leaves, coarsely chopped
2 teaspoons drained capers
1 garlic
1/2 cup mayonnaise
1 tablespoon whole-grain mustard
3/4 pound ground beef, preferably 80 percent lean
1/2 pound ground lamb
Kosher salt and freshly ground black pepper
4 English muffins, split
4 thin slices of aged cheddar, preferably farmhouse
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.

1119

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 cornichons, coarsely chopped, 3 tablespoons parsley leaves, coarsely chopped, 2 teaspoons drained capers, 1 garlic, and more.

Yes, Beef-And-Lamb Burgers With Cheddar And Caper Remoulade falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Beef-And-Lamb Burgers With Cheddar And Caper Remoulade

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