Wine Varietal: Zinfandel
This is a great American burger because it uses a local New Orleans ingredient, andouille sausage, to create a surprising cajun twist on the traditional hamburger.
1/2 lb fully cooked andouille sausage
1.5 lbs ground beef
1 1/2 garlic cloves
1/3 cup chopped yellow onion
1 1/2 tablespoons Worcestershire sauce
1 1/2 teaspoons cajun seasoning
1/2 teaspoon salt
1/2 teaspoon ground pepper
Spicy Cajun Mayonnaise
1/3 cup mayonnaise
3/4 teaspoon Louisiana hot sauce
1/2 teaspoon cajun seasoning
1 teaspoon lemon juice
6 Kaiser rolls
6 deli slices pepper jack cheese
6 slice of tomato
6 pieces of lettuce
Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
To make patties, slice andouille sausage into 1/2 inch slices and place in food processor. Process until the andouille sausage is ground to the same consistency as the ground beef. In a large bowl, combine the ground andouille sausage, ground beef, eggs, garlic, yellow onion, Worcestershire sauce, cajun seasoning, salt, and pepper. Mix the ingredients by hand until the ingredients are evenly distributed. Evenly divide the mixture into six portions and shape each portion into a patty. Loosely cover with plastic wrap and set aside.
To make the spicy cajun mayonnaise, combine the mayonnaise, hot sauce, cajun seasoning, and lemon juice. Mix well.
For toppings, cut six slices of tomato and cut six pieces of lettuce. Arrange six deli slices of pepper jack cheese.
When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once. chese until done to preference, about 5 to 7 minutes on each side for medium doneness. With a couple minutes left to go, place one slice pepper jack cheese on burger to melt.
Lightly brush melted butter onto kaiser rolls and toast on grill. When toasted, spread spicy cajun mayonnaise on the top bun. Assemble burger with bun, burger, tomato slice, and lettuce.