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Beef and Lamb Burger

Prep Time:15 Minutes
Cook Time:10 Minutes

Nutritional Information

These burgers are served with a cornichon caper sauce.


  • 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 pounds ground beef, preferably 80 percent lean
  • 1/2 pound ground pork
  • Kosher salt and freshly ground black pepper
  • 6 buns, split
  • 4 ounces shredded cheese
  • Tomato slices, for garnish (optional)


  • 1. 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 pork and season generously with salt and pepper. Form the meat mixture into 3 oz patties and make a slight indentation in the center of each one with your thumb.
  • 3. Grill the bun halves cut side down until toasted, about 1 minute. Transfer to a work surface cut side up and spread the bottom halves of the buns with the caper remoulade.
  • 4. Preheat the Egg to 400º using direct heat and a cast iron grate. Grill the burgers until they are nicely charred on the bottom, about 4 minutes. Flip the burgers and grill until cooked to an internal temperature of 165º. Transfer the burgers to the toasted buns and let rest for 5 minutes. Top the burgers with the tomatoes if desired, close the burgers and serve.

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Chef JJ’s is a unique, personal and hands-on culinary experience with a focus on kamado style cooking, corporate team building, private events and grilling classes. Indy's large party restaurant. Indianapolis, Indiana 317.602.3828