The Branch Restaurant Grassfed Beef Burger with Remoulade

October 10, 2015


Mix all of the ingredients together and form eight burgers. Refrigerate them for several hours or up to one day (they will hold together better on the grill), grill and enjoy topped with Branch RĂ©moulade and your favorite burger fixin's.

Branch RĂ©moulade: 
Makes about 1.5 cups

4 tomatoes, roasted at 350F for 1 hour and cooled
1 extra large, free run egg yolk (or 2 medium yolks)
1 tablespoon chopped garlic
1 tablespoon grainy or yellow prepared mustard
1/2 teaspoon salt pinch chili flake or cayenne
2 teaspoons lime juice
2 teaspoons apple cider vinegar
1 cup neutral oil, such as sunflower or canola

In the bowl of the food processor or blender, combine all ingredients except oil. Once combined, start to slowly drizzle in the oil in a steady stream with processor running. Scrape down sides of bowl with a rubber spatula and process again until just combined.


  • 3 lbs grassfed beef
  • 1/2 can tomato paste
  • 1/8 teaspoon ground clove
  • 1 teaspoon ground black pepper
  • 2 teaspoons salt
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