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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.
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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.
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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.
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4
Place celery strips in a bowl of ice water and refrigerate until ready to use.
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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.
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6
and
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7
the grilling grate.
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8
Brush onion and bell pepper with oil and grill until lightly charred and soft, about 4 minutes per side. Set aside.
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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.
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10
Toast buns over center of grill until golden brown and warmed through.
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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.
