Andouille Burgers with Grilled Sweet Onions and Creole Remoulade Sauce

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   ["Preheat the grill to medium-high.", "Finely chop the andouille sausage in a food processor.", "Transfer to a large bowl.", "Add the beef, garlic, Worcestershire, 1 teaspoon of the Essence, 1/2 teaspoon of the salt and 1/2 teaspoon of the pepper.", "Blend together being careful not to overwork the mixture.", "Form mixture into 4 (1-inch-thick) patties.", "Grill the Kaiser rolls just until golden, turning, about 1 minute per side.", "Transfer to plates.", "Brush the onion slices on both sides with the oil and season with the remaining 1/2 teaspoon Essence, 1/4 teaspoon salt and 1/4 teaspoon pepper.", "Grill until golden, turning, about 5 minutes per side.", "Remove from the grill.", "Place the hamburgers on the grill and cook to desired doneness, about 5 minutes per side for medium-rare.", "During the last 2 minutes of cooking, sprinkle the cheese over the tops of the burgers and cook until melted.", "Spread the insides of the buns with the Creole Remoulade Sauce.", "Place the hamburgers on the bottoms and top with the sliced onions.", "Serve immediately.", "2 1/2 tablespoons paprika", "2 tablespoons salt", "2 tablespoons garlic powder", "1 tablespoon black pepper", "1 tablespoon onion powder", "1 tablespoon cayenne pepper", "1 tablespoon dried leaf oregano", "1 tablespoon dried thyme", "Combine all ingredients thoroughly and store in an airtight jar or container.", "Yield: about 2/3 cup", "Recipe from ""New New Orleans Cooking"

* Per serving · 4 servings · Values may vary.