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.