Born On The Bayou Burgers
Ingredients
- Burgers:
- 3/4 pound andouille sausage, casing removed, chopped
- 1 3/4 Pounds ground chuck
- 1 1/2 Teaspoons Cajun seasoning
- Bayou Sauce:
- 1/2 Cup mayonnaise
- 1/4 Cup ketchup
- 1 1/2 tablespoons whole grain Dijon mustard
- 2 tablespoons Sriracha
- 2 Teaspoons minced garlic
- 2 Teaspoons minced capers
- 1 teaspoon lemon juice
- 1/4 Cup minced fresh parsley
- 1/2 teaspoon kosher salt
- Drunken Onions:
- 2 tablespoons butter
- 4 Cups chopped sweet onion
- 1 teaspoon kosher salt
- 12 ounces domestic beer
- Buttery Bayou Crawfish:
- 2 tablespoons butter
- 1 pound chopped pre-cooked crawfish tail meat
- 2 Teaspoons Cajun seasoning
- 3 tablespoons minced fresh parsley
- Additional ingredients:
- Vegetable oil to grease grill
- 6 ounces shredded horseradish cheddar cheese
- 6 good quality hamburger rolls, split
- 3 Cups shredded iceberg lettuce
Instructions
- Preheat gas grill to medium-high heat.
- Form the burgers:
- Place the andouille sausage into the bowl of a food processor, and process until finely ground; transfer to a large bowl.
- Add in the ground chuck and Cajun seasoning; mix just until combined (do not overmix).
- Form into six equal-sized patties, slightly larger than the sandwich rolls.
- Slightly press down and form an indentation in the center of each patty.
- Set patties aside.
- Prepare the Bayou Sauce:
- Place the mayonnaise, ketchup, mustard, Sriracha, garlic, capers, lemon juice, parsley and salt into a medium bowl, mix to fully combine; set aside.
- Prepare the Drunken Onions:
- Place a large heat-proof skillet onto the grill (or side burner over medium-high heat).
- Add in the butter, allow to melt.
- Add in the onion and salt and cook until onions are softened and lightly browned, approximately 10 – 12 minutes.
- Remove the skillet from the heat, add in the beer, and place skillet back over medium-high heat.
- Cook until beer has been absorbed, approximately 5 minutes.
- Set onions aside.
- Prepare the Buttery Bayou Crawfish:
- Place a medium heat-proof skillet onto the grill (or side burner over medium-high heat).
- Add in the butter, allow to melt.
- Stir in the crawfish; mix in the Cajun seasoning and cook until crawfish is heated through, approximately 2 – 3 minutes.
- Toss in the parsley.
- Cook burgers:
- Brush the grill rack with vegetable oil.
- Place the burgers onto the grill and cook until done to preference, approximately 4 – 5 minutes on each side for medium.
- During the last 2 minutes of grilling, top each burger evenly with the cheese, as well as place the rolls, cut side down, around the edge of the grill to toast lightly.
- To assemble the burgers:
- Place bottom portion of rolls, cut side up, onto work surface.
- Top each evenly with the onions, then a burger, then evenly with the crawfish and shredded lettuce.
- Evenly spread the bayou sauce onto the cut side of the roll tops, place onto burgers, cut side down.