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Beef-And-Lamb Burgers With Cheddar And Caper Remoulade

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4 cornichons, coarsely chopped

3 tablespoons parsley leaves, coarsely chopped

2 teaspoons drained capers

1 clove garlic

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

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