Andouille Burgers with Grilled Sweet Onions and Creole Remoulade Sauce

Total Time:
1 hr 37 min
15 min
1 hr
22 min

4 servings

  • 6 ounces andouille sausage, cut into 1-inch pieces
  • 1 1/2 pounds ground beef
  • 1 tablespoon minced garlic
  • 2 teaspoons Worcestershire
  • 1 1/2 teaspoon Essence, recipe follows
  • 3/4 teaspoon salt
  • 3/4 teaspoon freshly ground black pepper
  • 4 large Kaiser onion rolls or 4 (6-inch) lengths French bread, split in 1/2 crosswise
  • 4 (1/4-inch-thick) slices sweet onion, such as Vidalia, Maui or Walla Walla
  • 1 tablespoon olive oil
  • 3/4 cup grated sharp cheddar
  • Creole Remoulade Sauce, recipe follows
  • Preheat the grill to medium-high.

  • Finely chop the andouille sausage in a food processor. Transfer to a large bowl. Add the beef, garlic, Worcestershire, 1 teaspoon of the Essence, 1/2 teaspoon of the salt and 1/2 teaspoon of the pepper. Blend together being careful not to overwork the mixture. Form mixture into 4 (1-inch-thick) patties.

  • Grill the Kaiser rolls just until golden, turning, about 1 minute per side. Transfer to plates. Brush the onion slices on both sides with the oil and season with the remaining 1/2 teaspoon Essence, 1/4 teaspoon salt and 1/4 teaspoon pepper. Grill until golden, turning, about 5 minutes per side. Remove from the grill.

  • Place the hamburgers on the grill and cook to desired doneness, about 5 minutes per side for medium-rare. During the last 2 minutes of cooking, sprinkle the cheese over the tops of the burgers and cook until melted.

  • Spread the insides of the buns with the Creole Remoulade Sauce. Place the hamburgers on the bottoms and top with the sliced onions. Serve immediately.

Essence (Emeril's Creole Seasoning):
  • 2 1/2 tablespoons paprika

  • 2 tablespoons salt

  • 2 tablespoons garlic powder

  • 1 tablespoon black pepper

  • 1 tablespoon onion powder

  • 1 tablespoon cayenne pepper

  • 1 tablespoon dried leaf oregano

  • 1 tablespoon dried thyme

  • Combine all ingredients thoroughly and store in an airtight jar or container.

  • Yield: about 2/3 cup

  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

Creole Remoulade Sauce:
  • 3/4 cup vegetable oil

  • 1/2 cup chopped green onions

  • 1/2 cup chopped yellow onions

  • 1/4 cup fresh lemon juice

  • 1/4 cup chopped celery

  • 3 tablespoons Creole or other whole-grain mustard

  • 3 tablespoons ketchup

  • 3 tablespoons chopped parsley leaves

  • 2 tablespoons chopped garlic

  • 2 tablespoons prepared horseradish

  • 1 teaspoon salt

  • 1/4 teaspoon cayenne

  • 1/4 teaspoon freshly ground black pepper

  • In a blender or food processor, combine all ingredients and process until fairly smooth, about 30 seconds.

  • Transfer to an airtight container and refrigerate for at least 1 hour before using. (The sauce will keep for up to 1 week in the refrigerator.)

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