- Yield: Makes 6 burgers
- Active time: one hour
- Total time: one hour
Andouille sausage and beef are combined during these flavorful Cajun-inspired burgers. [Photograph: Morgan Eisenberg]
Rather of preparing plain beef burgers all season, have your hands-hamburger chuck cozy as much as smoky Cajun andouille sausage to produce patties that ooze with flavor. Switch the typical hamburger topping trio (lettuce, onion, and tomato) using the NOLA trinity (bell pepper, onion, and celery). Top everything served by spicy remoulade and blue cheese, and do not think back.
Why It Really Works
Infused with Cajun flavor all the way through. Browse the Whole Story
- Soaking the sliced celery in cold water crisps up to have an even crunchier texture (and curly shape).
- Grinding the beef and andouille together inside a mixer creates flavorful patties that are not tight or higher-labored.
- Pressing a dimple into each patty prevents it from appropriating up right into a puck.
Special equipment:
grill, mixer, instant-read thermometer
Serious Eats Cajun Burgers With Spicy Remoulade Recipe Studying Options: Cooking Mode
Ingredients
- 1 1/2 pounds beef chuck, reduce 1-inch cubes
- 8 ounces Creole andouille sausage, reduce 1/2-inch cubes
- 1 cup mayonnaise
- 1 tablespoon ketchup
- 1 tablespoon hot sauce, for example Tabasco
- two tablespoons mustard
- 1 tablespoon chopped flat-leaf parsley, leaves and tender stems
- 1 tablespoon fresh juice from 1 lemon
- 1 teaspoon red pepper cayenne
- 2 teaspoons jarred horseradish
- 2 medium cloves garlic clove
- Kosher salt and freshly ground pepper
- 3 stalks celery, thinly sliced lengthwise having a vegetable peeler
- 1/2 white-colored onion, thinly sliced crosswise
- 1 large red bell pepper, thinly sliced
- Vegetable oil, for brushing
- 6 hamburger buns
- 8 ounces blue cheese, crumbled
Directions
Spread the beef in one layer on the rimmed baking sheet or large plate. Freeze just before the meat starts to get stiff round the edges, about twenty minutes. Employed in batches, place 1/three of the beef inside a mixer and pulse until very roughly chopped, about 10 pulses. Add 1/three of the andouille and then pulse before the mixture is finely chopped and also the andouille is well distributed, about 10 more short pulses. Repeat with remaining beef and andouille.
Lightly form meat into 6 patties, each about 1/2 inch wider across compared to hamburger buns. Making use of your thumb, press a dimple into the middle of each patty. Arrange patties on the baking sheet and refrigerate until prepared to prepare.
Inside a mixer, combine mayonnaise, ketchup, hot sauce, mustard, parsley, fresh lemon juice, red pepper cayenne, horseradish, and garlic clove. Process until smooth and season with pepper and salt. Set remoulade aside.
Place celery strips inside a bowl of cold water and refrigerate until available.
Light one chimney filled with charcoal. When all of the charcoal is lit and engrossed in grey ash, pour out and spread the coals evenly over 1 / 2 of coal grate. Alternatively, set half the burners of the propane gas grill to high temperature. Set cooking grate in position, cover grill, and permit to preheat for five minutes. Neat and oil the grilling grate.
Brush onion and bell pepper with oil and grill until gently charred and soft, about 4 minutes per side. Put aside.
Season patties with pepper and salt. Place burgers directly over hot coals, cover with vents open, and prepare, turning from time to time, until burgers register 125F for medium-rare or 135F for medium with an instant-read thermometer, about 6 minutes. Transfer burgers to some large plate.
Toast buns over center of grill until golden brown and warmed through.
Assemble the burgers within this order: bottom bun, dollop of remoulade, grilled onions and peppers, patty, additional dollop of remoulade, celery, blue cheese, and top bun. Serve immediately.
Morgan Eisenberg is really a creative blogger by having an absolute obsession total things edible. When she’s not picking out crazy kitchen concoctions, she could possibly be found playing Pitch together with her family, diving mind-first right into a new hobby, or discussing a couple of drinks and lots of laughs with buddies. Take a look at much more of her work on Host the Toast .
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