lamb and beef burgers with caper remoulade

As you might have noticed by now, I'm pretty obsessed with Food & Wine magazine. When the June issue arrived last month with the theme of "best new grilling ideas," I flipped - burgers are my favorite food. These burgers were almost light - the caper remoulade, the cucumber and tomato slices, and the fact that the bun was replaced with a much lighter english muffin - there was less "heft" than a normal burger. That being said, it took absolutely no longer than the usual prep time for burgers, so this will go into the summer menu rotation for sure.
Grocery list: 1/2 pound ground sirloin, 1/2 pound ground lamb, english muffins, parsley, capers, cornichons (or dill pickles), garlic, mayo, grain mustards, cheddar, cucumber (english cucumber, AKA seedless), tomato.



Of course I had to mess with the remoulade recipe, to cut down on the fat content. By reducing the original amount of mayo and increasing the mustard, it was more tangy, but still made plenty of sauce for all the burgers. In a food processor, pulse 1 garlic cloves, 2 tsp drained capers, 3 T of parsley leaves, and 4 cornichons (or 4 baby dill pickles). Then add 1/4 cup mayo and 2 T grain mustard, and blend for a few seconds.


Stir with a spatula until smooth, then place in the fridge until ready to dress the burgers. To make the burgers, mix together the lamb and beef in a bowl with plenty of salt and pepper. Shape into 3-4 patties.
Next, start the grill. Split the english muffins, then grill on each side for 30 seconds until toasted. Grill the burgers over medium-high heat for 4-5 minutes per side until done -- add slices of cheddar 2 minutes before done so it will melt. While the burgers are cooking, spread the remoulade on each english muffin. Top the bottom muffins with a slice of tomato, then the burger, then 2-3 slices of cucumber.