Friday, May 28, 2010

Andouille Burgers with a Creole Remoulade Sauce



Please allow me to introduce you to my new favorite burger! I’m not sure why I never thought of including andouille in my burgers before, but it is genius! This recipe is from Emeril Lagasse and the Food Network. I have seen many of his recipes that looked good, but never bothered with because the ingredient list looked too long. For those that might feel the same about this burger, please don’t be discouraged, it is worth the effort! The recipe calls for two additional ingredients, Essence seasoning and a Creole remoulade sauce. I’m quite certain that if you had a Creole seasoning on hand, you could substitute it with the Essence seasoning, but absolutely no substitutions should be made for the remoulade sauce! The sauce is what helps make this burger! With that said, the recipe calls for a lot of sauce. If you only plan on making the burgers once, I would half the recipe. If you are like myself, you will make the burger, realize that you have to make this recipe again, and use the remaining sauce for the following weeks round two of Andouille burgers!  For those that haven’t decided what to grill this weekend, consider this burger, especially if you are a lover of andouille sausage!

Have a happy and safe Memorial Day weekend!

Andouille Burgers with a Creole Remoulade Sauce

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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.

To Make the Essence 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 container.

Yield: about 2/3 cup

To make the 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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