Source: Food & Wine, June 2008

• 3/4 pound ground beef
• 1/2 pound ground lamb
• kosher salt
• freshly ground black pepper
• 4 English muffins, split (Other buns will work just fine!)
• Tomato and cucumber slices for garnish
• 4 cornichons, coarsely chopped
• 3 tbsp flat-leaf parsley, coarsely chopped
• 2 tsp drained capers
• 1 garlic clove
• 1/2 cup mayonnaise
• 1 tbsp whole grain mustard
• 4 thin slices cheddar

Remoulade: In a food processor or blender, pulse cornichons, parsley, capers and garlic until finely chopped. Add mayonnaise and mustard and pulse until blended

Burgers: In a large bowl, gently mix ground beef with ground lamb and season generously with salt adn pepper. Form into 4 1-inch thick patties and make a slight indentation in center with your thumb. Season with salt and pepper. Allow burger patties to reach room temperature. Grill burgers over high heat until they are nicely charred on the bottom, about 4 minutes. Flip and top with cheddar cheese. Grill until medium rare to medium (depending on preference), about 3-4 minutes longer. Let burgers rest for 5 minutes.

Grill English muffin halves (or other bun) about 1 minute. Spread the remoulade on the muffin halves and transfer the burgers to muffin. Top with tomato and cucumber slices. Enjoy!