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1
To make the remoulade, whisk together the mayonnaise, Dijon and whole-grain mustards, hot sauce, cornichons, green onion, and parsley in a small bowl and season with salt and pepper.
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2
Cover and refrigerate for at least 1 hour or up to 8 hours.
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3
To make the spice rub for the burgers, stir together the paprika, black pepper, salt, thyme, garlic and onion powders, and cayenne in a small bowl.
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4
Divide the meat into 4 equal portions (about 6 ounces each).
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5
Form each portion loosely into a 3/4-inch-thick burger and make a deep depression in the center with your thumb.
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6
Season one side of each patty with the spice mixture, making sure to rub the spices into the meat.
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7
Heat the oil in a saute pan or griddle, preferably cast iron, over high heat until the oil begins to shimmer.
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8
Cook the burgers, spice side down, until they are slightly charred and the spices have formed a crust, about 1 1/2 minutes (be careful not to burn the spices).
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9
Turn the burgers over, lower the heat to medium, and continue cooking until golden brown and slightly charred on the second side, about 4 minutes for medium rare or until cooked to the desired degree of doneness (see page 17 for approximate cooking times).
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10
Remove the burgers to a plate and tent loosely with aluminum foil.
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11
Add the onion to the pan and cook over medium-high heat until slightly softened, about 2 minutes per side.
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12
Put the burgers on the bun bottoms and top with the onion slices and some remoulade sauce.
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13
Cover with the bun tops and serve immediately.
