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1
In a food processor, combine all the ingredients for the remoulade.
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2
Pulse a few times to combine.
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3
Cover the remoulade and pop it in the fridge while you make the burgers.
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4
Put the beef in a large mixing bowl.
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5
Use a rubber spatula to fold in the horseradish and chives; season with salt and pepper.
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6
Hand-form the meat into 8 burgers, cover them, and set them aside in the fridge while you prepare your grill.
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7
Preheat a gas or charcoal grill and get it very hot.
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8
Burgers stick to a cold grill, so its important that you give the grill plenty of time to heat.
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9
Here is a restaurant tip to keep food from sticking to your grill: Take a few paper towels and fold them several times to make a thick square.
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10
Blot a small amount of oil on the paper towel; then carefully and quickly wipe the hot grates of the grill.
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11
This will create a nonstick grilling surface.
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12
Grill the burgers for 8 minutes per side for medium; 7 minutes if you like your meat rare.
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13
If you like well done, I cant help you.
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14
When the burgers are just about cooked, put a couple of slices of cheese on top of each and cover the grill for 1 minute to melt the cheese.
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15
Remove the burgers to a clean side plate so you have enough room to toast the buns.
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16
Rub the grill rack with the same paper towel as before to clean off the small charred pieces; then toast the hamburger buns cut side down for 1 minute.
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17
Serve the burgers with the tomato remoulade and any garnish you like, such as bacon, lettuce, sliced tomato, or onion.
