GOMEX Andouille Burgers

Pairs well with:


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


GOMEX (Gulf of Mexico) Andouille Sausage Burger:
2 pounds ground chuck
8 ounces Andouille sausage, without casings, finely ground
1 tablespoon sea salt
1 tablespoon course ground black pepper
1 tablespoon ground cumin
1 tablespoon ground coriander
1 ¼ tablespoons Louisiana Cajun seasoning
2 tablespoons parsley
2 tablespoons minced garlic
6 ounces pepper jack cheese, sliced into 1 ounce pieces (to place inside each pattie while cooking)
Creole Mayonnaise sauce:
1 cup of mayonnaise
¾ cup Creole mustard
Other Ingredients:
6 Onion rolls, split, not toasted
6 slices sweet Vidalia onion
6 slices of Beefsteak tomato
12 Hearts of Romaine lettuce
1 cup olive oil to grease the grill rack



DIRECTIONS: Prepare the Creole Mayonnaise sauce by mixing the mayonnaise and mustard in a small bowl. Set aside in the refrigerator to chill. Patties: Combine the beef, Andouille sausage, sea salt, pepper, cumin, coriander, Cajun seasoning, parsley, and garlic in a large bowl and mix well. Divide the mixture into six equal portions. Incorporate a one ounce slice of pepper jack cheese into the center of each portion. Shape into patties to fit the rolls. Prepare Grill: Using a covered grill, build the fire in the center of the grill. Bring heat to 350 degrees F. If using gas grill, pre-heat to medium high. Coat the grill with olive oil to ensure the burgers do not stick to the grill. Place the patties on the grill, not directly over the coals. Grill the patties for 10 minutes. Flip the burger and grill for 10 more minutes. This will yield a medium burger. Grill for a longer or shorter time for desired preference. (To y’alls likin’!) Building the Burger Coat the inside of the bottom half of the roll with the Creole mustard / mayonnaise sauce. Place the grilled burger on the bottom of the bun. Place a tomato slice on the burger. Place a thin Vidalia onion slice on the tomato. Place two hearts of Romaine lettuce leaves on the onion slice. Coat the inside of the top half of the roll with the Creole mustard/mayonnaise sauce, place the top half of the roll on top of all other ingredients and serve. Makes six burgers. Karen Riggins, Pensacola, FL