Beef-And-Lamb Burgers With Cheddar And Caper Remoul

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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Beef-And-Lamb Burgers With Cheddar And Caper Remoulade

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions