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Cajun Burgers With Spicy Rémoulade Recipe

Name: Cajun Burgers With Spicy R&#233moulade Recipe
Prep time: 15 min
Cook time: 30 min
Cuisine: American
Ingredients: 1 1/2 pounds beef chuck, cut into 1-inch cubes; 1 cup mayonnaise; 1 large red bell pepper, thinly sliced; 1 tablespoon chopped flat-leaf parsley, leaves and tender stems; 1 tablespoon fresh juice from 1 lemon; 1 tablespoon hot sauce, such as Tabasco; 1 tablespoon ketchup; 1 teaspoon cayenne pepper; 1/2 white onion, thinly sliced crosswise; 2 medium cloves garlic; 2 tablespoons mustard; 2 teaspoons jarred horseradish; 3 stalks celery, thinly sliced lengthwise with a vegetable peeler; 6 hamburger buns; 8 ounces blue cheese, crumbled; 8 ounces Creole andouille sausage, cut into 1/2-inch cubes; Kosher salt and freshly ground black pepper; Vegetable oil, for brushing

Cajun Burgers With Spicy Rémoulade Recipe

Category
Burger
Cusine
American

What do you need?

How to make?

Ingredients

1 1/2 pounds beef chuck, cut into 1-inch cubes

8 ounces Creole andouille sausage, cut into 1/2-inch cubes

1 cup mayonnaise

1 tablespoon ketchup

1 tablespoon hot sauce, such as Tabasco

2 tablespoons mustard

1 tablespoon chopped flat-leaf parsley, leaves and tender stems

1 tablespoon fresh juice from 1 lemon

1 teaspoon cayenne pepper

2 teaspoons jarred horseradish

2 medium cloves garlic

Kosher salt and freshly ground black pepper

3 stalks celery, thinly sliced lengthwise with a vegetable peeler

1/2 white onion, thinly sliced crosswise

1 large red bell pepper, thinly sliced

Vegetable oil, for brushing

6 hamburger buns

8 ounces blue cheese, crumbled

Directions

Spread the beef in a single layer on a rimmed baking sheet or large plate. Freeze just until the meat begins to get stiff around the edges, about 20 minutes. Working in batches, place 1/3 of the beef in a food processor and pulse until very roughly chopped, about 10 pulses. Add 1/3 of the andouille and continue to pulse until the mixture is finely chopped and the andouille is well distributed, about 10 more short pulses. Repeat with remaining beef and andouille. Gently form meat into 6 patties, each about 1/2 inch wider in diameter than the burger buns. Using your thumb, press a dimple into the center of each patty. Arrange patties on a baking sheet and refrigerate until ready to cook. In a food processor, combine mayonnaise, ketchup, hot sauce, mustard, parsley, lemon juice, cayenne pepper, horseradish, and garlic. Process until smooth and season with salt and pepper. Set rémoulade aside. Place celery strips in a bowl of ice water and refrigerate until ready to use. Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over half of coal grate. Alternatively, set half the burners of a gas grill to high heat. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Clean and oil the grilling grate. Brush onion and bell pepper with oil and grill until lightly charred and soft, about 4 minutes per side. Set aside. Season patties with salt and pepper. Place burgers directly over hot coals, cover with vents open, and cook, turning occasionally, until burgers register 125 degrees F for medium-rare or 135 degrees F for medium on an instant-read thermometer, about 6 minutes. Transfer burgers to a large plate. Toast buns over center of grill until golden brown and warmed through.

bottom bun, dollop of rémoulade, grilled onions and peppers, patty, additional dollop of rémoulade, celery, blue cheese, and top bun. Serve right away.