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© Tina Rupp

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Beef-and-Lamb Burgers with Cheddar and Caper Remoulade

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rating LanniSam
This is very good.  I thought it would be hard to deviate from the normal delicious grilled burger served with mustard and a bun, but we tried it and glad we did.  I did go to Whole Foods to purchase the best Aged Cheddar I could find.  The remoulade added a very interesting flavor.  And I even served it on the English Muffin even though I had hamburger buns sitting on the counter.  As usual, your wine pairing was right on.  We served an  earthy Hormigas malbec.

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Beef-and-Lamb Burgers with Cheddar and Caper Remoulade

  • fast FAST
TOTAL TIME: 30 MIN
SERVES: 4
Pairing Note The lamb in this juicy burger adds a complex flavor, but the tangy remoulade created a pairing conundrum for Marnie Old. Her original choice, a Chilean Cabernet, overpowered the burger and the remoulade. So she swapped in a 2006 Viña Cobos El Felino Malbec, which “pulls out the lamb’s great flavors,” she said. Sam Calagione’s selection, Brooklyn Brewery Brown Ale, was even more successful. Made from roasted malt, it has deep caramel and coffee flavors “that are great with the charred burger,” Sam said. Marnie agreed. “Plus the carbonation is really refreshing here,” she said.
ingredients
  • 4 cornichons, coarsely chopped
  • 3 tablespoons parsley leaves, coarsely chopped
  • 2 teaspoons drained capers
  • 1 garlic clove
  • 1/2 cup mayonnaise
  • 1 tablespoon whole-grain mustard
  • 3/4 pound ground beef, preferably 80 percent lean
  • 1/2 pound ground lamb
  • Kosher salt and freshly ground black pepper
  • 4 English muffins, split
  • 4 thin slices of aged cheddar, preferably farmhouse
  • Tomato slices and thinly sliced English cucumber, for garnish (optional)
directions
  1. Light a grill. In a mini food processor, pulse the cornichons with the parsley leaves, capers and garlic clove until finely chopped. Add the mayonnaise and mustard and pulse until blended.
  2. In a large bowl, gently mix the ground beef with the ground lamb and season generously with salt and pepper. Form the meat mixture into four 1-inch-thick patties and make a slight indentation in the center of each one with your thumb. Season the burgers with salt and pepper.
  3. Grill the English muffin halves cut side down until toasted, about 1 minute. Flip the muffins and grill for 30 seconds longer. Transfer to a work surface cut side up and spread the bottom halves of the muffins with the caper remoulade.
  4. Grill the burgers over high heat until they are nicely charred on the bottom, about 4 minutes. Flip the burgers, top them with the cheddar cheese and grill until cooked to medium and the cheese melts, about 4 minutes longer. Transfer the burgers to the toasted English muffins and let rest for 5 minutes. Top the burgers with the tomatoes and cucumbers if desired, close the burgers and serve.

MAKE AHEAD The caper remoulade can be refrigerated in an airtight container for up to 3 days.

WINE A Malbec, such as the 2006 Viña Cobos El Felino. Or, a beer with deep roasted malt flavors: Brooklyn Brewery Brown Ale.

Recipe by Nick Fauchald
From Pairing of the Day: June 2008, Beer vs. Wine
This recipe originally appeared in June, 2008.