Cajun Burgers With Spicy Rémoulade Recipe

Name: Cajun Burgers With Spicy Rémoulade Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
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.
2
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.
3
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 remoulade aside.
4
Place celery strips in a bowl of ice water and refrigerate until ready to use.
5
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.
6
and
7
the grilling grate.
8
Brush onion and bell pepper with oil and grill until lightly charred and soft, about 4 minutes per side. Set aside.
9
Season patties with salt and pepper. Place burgers directly over hot coals, cover with vents open, and cook, turning occasionally, until burgers register 125u00b0F for medium-rare or 135u00b0F for medium on an instant-read thermometer, about 6 minutes. Transfer burgers to a large plate.
10
Toast buns over center of grill until golden brown and warmed through.
11
Assemble the burgers in this order: bottom bun, dollop of remoulade, grilled onions and peppers, patty, additional dollop of remoulade, celery, blue cheese, and top bun. Serve right away.

1402

kcal

Calories

108

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 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, and more.

Yes, Cajun Burgers With Spicy Rémoulade Recipe falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!