For the burgers

1. Prepare the grill. Cook the burgers directly over medium heat.
2. Wring out the grated zucchini and carrots with a paper towel to ensure that they are very dry.
3. Combine the beef, zucchini, carrots, onion, garlic, dill in a large bowl and mix lightly.
4. In a separate bowl, combine the beer, egg, salt, and red pepper flakes. Add this mixture to the beef and mix lightly.
5. Form the beef into four patties and season with the freshly ground black pepper.
6. Grill the burgers for 8-10 minutes, covered on the grill and turning just once and basting each side with the beer, or until finished to desired doneness.

For the remoulade

1. Combine the mayonnaise and the curry powder together until you have achieved a very slight yellow-green color. The version I had was slightly spicy so recognize that the curry powder is not exactly measured out–it is done to your likeness.
2. Once you have achieved what you are looking for with regards to color and taste, add the dry mustard powder. Stir to combine.
3. Then add in the rest of the ingredients except for the salt and pepper, reserving some of each of the chopped ingredients to ensure that you’ll get the texture you’re looking for: roughly the texture of a good oatmeal. Not too runny or chunky. (Of course, this is to your individual tastes but most remoulades are relatively creamy.)
4. Season with the salt and white pepper to taste.
5. Assemble the burgers to your liking, spread the remoulade on the bun, and…
6. Get Loaded!