Andouille Burgers | Emeril Lagasse

Andouille Burgers with a Creole Remoulade Sauce INGREDIENTS 6 oz andouille sausage, cut into 1-inch pieces 1 1/2 pounds ground beef 1 tablespoon minced garlic 2 teaspoons Worcestershire 1 1/2 teaspoons Essence Creole seasoning, recipe below 3/4 teaspoon salt 3/4 teaspoon freshly ground black pepper 6 Kaiser onion rolls or French bread, split in 1/2 crosswise 6 slices Vidalia onion, or other sweet onion 1 tablespoon olive oil 3/4 cup grated sharp cheddar Creole Remoulade Sauce, recipe below To make the Burgers: Preheat the grill to medium-high. Take casing off the andouille sausage and transfer to a large bowl. Add the beef, garlic, Worcestershire, 1 teaspoon of Essence, 1/2 teaspoon kosher salt, and 1/2 teaspoon pepper. Blend together being careful not to overwork the mixture. Form mixture into 6 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. 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.) Recipe courtesy Emeril Lagasse, copyright Martha Stewart Living Omnimedia, LP., all rights reserved. For More Ways To Kick It Up A Notch Subscribe Here: Stay Connected With Emeril On: Instagram: Facebook: Amazon: