Shelly's Recipe

ANDOUILLE BURGERS WITH GRILLED SWEET ONIONS AND CREOLE REMOULADE SAUCE - Emeril

Category: Burgers

6 oz andouille sausage, cut into 1-inch pieces
1 1/2 lbs ground beef
1 tbsp minced garlic
2 tsp Worcestershire
1 1/2 tsp Essence, recipe follows
3/4 tsp salt
3/4 tsp freshly ground black pepper
4 large Kaiser onion rolls
4 (1/4-inch-thick) slices sweet onion, such as Vidalia, Maui or Walla Walla
1 tbsp olive oil
3/4 cup grated sharp cheddar
Creole Remoulade Sauce

Preheat the grill to medium-high. Place andouille sausage in food processor. Finely chop the andouille sausage in a food processor. Transfer to a large bowl. Add the beef, garlic, Worcestershire, 1 tsp of the Essence, 1/2 tsp of the salt and 1/2 tsp 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 tsp Essence, 1/4 tsp salt and 1/4 tsp 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 tbsp paprika
2 tbsp salt
2 tbsp garlic powder
1 tbsp black pepper
1 tbsp onion powder
1 tbsp cayenne pepper
1 tbsp dried leaf oregano
1 tbsp dried thyme
Combine all ingredients thoroughly and store in an airtight jar or container.