The Big Easy Burgers with Creole-Glazed Andouille, Peppers & Onions


Big Easy Rub:
4 tablespoons smoked paprika
1 tablespoon Paul Prudhomme Meat Magic Seasoning Blend or other meat seasoning blend
1 tablespoon thyme

Creole glaze:
3/4 cup Creole mustard
1/2 cup maple syrup
3 tablespoons Sutter Home Zinfandel
1 tablespoon thyme
1 tablespoon TABASCO Chipotle Pepper Sauce

Andouille, Peppers and Onions:
3 tablespoons Colavita Extra Virgin Olive Oil
1 large green pepper, thinly sliced
1 large onion, halved and sliced
2 tablespoons minced garlic
6 links Andouille sausage, approximately 5 inches long and 2 2/3 ounces each, sliced lengthwise in thirds

2 pounds ground chuck
3 tablespoons Sutter Home Zinfandel
2 tablespoons Worcestershire sauce
2 tablespoons Creole mustard
2 tablespoons plus 1 teaspoon minced garlic
1 teaspoon sea salt

Vegetable oil, for brushing the grill rack
6 Kaiser rolls, split



• Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
• To make the rub, combine paprika, seasoning blend and thyme in a small bowl. Mix thoroughly and set aside.
• To make the glaze, when grill is ready, add mustard, syrup, wine, thyme and pepper sauce to a small, heavy fire-proof saucepan. Place the saucepan on the grill rack and bring to a boil. Cook for 6 to 8 minutes, stirring frequently, until sauce is slightly reduced. Remove pan from grill rack and set aside.
• To make Andouille, Peppers and Onions, add oil, peppers and onions to a 12-inch, non-stick fire-proof skillet, place on the grill rack and cook, stirring frequently, for 18 to 20 minutes or until vegetables are soft and lightly caramelized. Add garlic and cook for 3 to 4 minutes, stirring frequently. Remove skillet from grill rack, transfer peppers and onions to a medium bowl and stir in 1/3 cup of the glaze. Cover with foil to keep warm until serving. Wipe the skillet dry with a paper towel, return skillet to grill rack and add cut sausage links. Cook, turning once, for 3 to 4 minutes per side until lightly browned. Remove skillet from grill rack, transfer sausage to a medium shallow pan and stir in 1/4 cup of the glaze. Cover with foil to keep warm until serving.
• To make the patties, spread the chuck out in a large shallow pan. Evenly distribute wine, Worcestershire sauce, mustard, garlic and salt over the meat. 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 rolls. Spread one side of the patties with half of the reserved rub.
• To cook the patties, brush the grill rack with vegetable oil. Place the patties, rub side down, on the grill rack, and spread top of patties with remaining rub. Cover and cook for 3 to 4 minutes until nicely charred. Turn and baste cooked side of patties with remaining glaze, cover and cook until done to preference, 3 to 4 minutes more for medium. During the last few minutes of cooking, place the rolls, cut side down, on the outer edges of the rack to toast lightly.
• To assemble the burgers, on each roll bottom, place 3 sausage strips, a patty and an equal portion of the peppers & onions. Add the roll tops and serve. Makes 6 burgers.