Andouille Blue Cheese Burger with Spicy Remoulade Sauce on Grilled Sourdough

Pairs well with:


Bright and full-bodied, this Zinfandel wine is a curious contradiction in tastes.


1 c. mayo
1 T. dijon mustard
1 T. minced cornichons (or sour gherkins)}
1 T. drained capers
1 T. chopped fresh parsley
1 T. Cajun Seasoning Blend
2 cloves garlic, finely chopped
2 pounds ground chuck
1/2 pound (approx. 2 large links) fresh made andouille sausage, casings removed
4 cloves of garlic, finely chopped
1/2 c. crumbled Danish blue cheese
2 t. kosher salt
1 T.  Cajun Seasoning Blend
12 slices (3/4 inch thick) sourdough bread
1/2 c. softened butter
6 leaves of butter lettuce
6 slices (1/2 inch thick) beefsteak tomato



To make the remoulade: In a small bowl, whisk together the mayonnaise, dijon mustard, cornichons, capers, parsley, and Cajun seasoning blend, Refrigerate until serving. To make the patties, combine the beef, andouille, garlic, blue cheese, salt,and cajun seasoning blend, in a large, chilled bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and form the portions into patties to fit the sourdough slices. Make a thumbprint in the center of each patty to keep flat while grilling. When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, until done to preference, 3 to 5 minutes on each side for medium. During the last few minutes of cooking, butter each side of the bread and place each slice on the outer edges of the rack to toast lightly. Turn and toast other side lightly. To assemble the burgers, spread the remoulade over each slice of bread. On each of six slices of bread, place a patty, a lettuce leaf, a tomato slice, then top with the remaining slices of bread and serve.