Beef-and-Lamb Burger with Irish Porter Cheddar and Cornichon-Garlic Remoulade
(4 Servings)
4 cornichons, coarsely chopped
3 tablespoons parsley, coarsely chopped
2 garlic clove
½ cup mayo
1 ¼ tablespoon whole grain mustard
¾ pound ground beef (no leaner than 80%)
½ pound ground lamb
4 Kaiser buns
4 think slices of Irish Porter cheddar
Tomato slices, onion and cucumber for garnish
Olive oil
Kosher salt & pepper
1. Light grill.
2. Chop cornichons, parsley and garlic in processor. Then blend in mayo and mustard.
3. In large bowl, gently mix the ground beef with the ground lamb and season generously with salt and pepper. For mixture into 4 1-inch-thick patties and make slightly indentation in center of each with thumb.
4. Very lightly brush both sides of Kaiser buns with olive oil and toast inside on grill for roughly 1 minute. Flip and toast other side for 30 seconds. Transfer to plates and spread remoulade on bottom half of buns.
5. Grill the burgers over high heat until lightly charred on each side (roughly 4 minutes for medium). Transfer burgers to buns and let rest 5 minutes. Top burger with tomatoes, onions and cucumbers. Serve and enjoy!
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