Recipe Station

CAJUN BURGERS WITH SPICY SAUCE

Purists might tell you that burgers need to be 100% beef, but we see no problem grinding up some spicy andouille sausage with the chuck to make extra-flavorful patties. We keep the Cajun theme going by topping the burgers with bell pepper, onion, celery, and a spicy remoulade. Blue cheese isn't Cajun, but we think the burger needs the little bit of funk.

• 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

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.

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.

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 aside.

Place celery strips in a bowl of ice water and refrigerate until ready to use.

Brush onion and bell pepper with oil and grill until lightly charred and soft, about 4 minutes per side. Set aside.

Season patties with salt and pepper. Place burgers directly over hot coals, cover with vents open and cook, turning occasionally until burgers register 125°F for medium-rare or 135°F for medium on an instant-read thermometer, about 6 minutes.

Assemble the burgers in this order: bottom bun, a dollop of sauce, grilled onions and peppers, patty, an additional dollop of sauce, celery, blue cheese, and top bun.