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