Andouille Burgers with Grilled Sweet Onions and Creole Remoulade Sauce

• 6 ounces andouille sausage, cut into 1-inch pieces
• 1 1/2 pounds ground beef
• 1 tablespoon minced garlic
• 2 teaspoons Worcestershire
• 1 1/2 teaspoon Essence, recipe follows
• 3/4 teaspoon salt
• 3/4 teaspoon freshly ground black pepper
• 4 large Kaiser onion rolls or 4 (6-inch) lengths French bread, split in 1/2 crosswise
• 4 (1/4-inch-thick) slices sweet onion, such as Vidalia, Maui or Walla Walla
• 1 tablespoon olive oil
• 3/4 cup grated sharp cheddar
• Creole Remoulade Sauce, recipe follows

1. Preheat the grill to medium-high.
2. Finely chop the andouille sausage in a food processor.
3. Transfer to a large bowl.
4. Add the beef, garlic, Worcestershire, 1 teaspoon of the Essence, 1/2 teaspoon of the salt and 1/2 teaspoon of the pepper.
5. Blend together being careful not to overwork the mixture.
6. Form mixture into 4 (1-inch-thick) patties.
7. Grill the Kaiser rolls just until golden, turning, about 1 minute per side.
8. Transfer to plates.
9. 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.
10. Grill until golden, turning, about 5 minutes per side.
11. Remove from the grill.
12. Place the hamburgers on the grill and cook to desired doneness, about 5 minutes per side for medium-rare.
13. During the last 2 minutes of cooking, sprinkle the cheese over the tops of the burgers and cook until melted.
14. Spread the insides of the buns with the Creole Remoulade Sauce.
15. Place the hamburgers on the bottoms and top with the sliced onions.
16. Serve immediately.
17. 2 1/2 tablespoons paprika
18. 2 tablespoons salt
19. 2 tablespoons garlic powder
20. 1 tablespoon black pepper
21. 1 tablespoon onion powder
22. 1 tablespoon cayenne pepper
23. 1 tablespoon dried leaf oregano
24. 1 tablespoon dried thyme
25. Combine all ingredients thoroughly and store in an airtight jar or container.
26. Yield: about 2/3 cup
27. Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch.
28. Published by William and Morrow, 1993.
29. 3/4 cup vegetable oil
30. 1/2 cup chopped green onions
31. 1/2 cup chopped yellow onions
32. 1/4 cup fresh lemon juice
33. 1/4 cup chopped celery
34. 3 tablespoons Creole or other whole-grain mustard
35. 3 tablespoons ketchup
36. 3 tablespoons chopped parsley leaves
37. 2 tablespoons chopped garlic
38. 2 tablespoons prepared horseradish
39. 1 teaspoon salt
40. 1/4 teaspoon cayenne
41. 1/4 teaspoon freshly ground black pepper
42. In a blender or food processor, combine all ingredients and process until fairly smooth, about 30 seconds.
43. Transfer to an airtight container and refrigerate for at least 1 hour before using.
44. (The sauce will keep for up to 1 week in the refrigerator.)

andouille sausage, ground beef, garlic, worcestershire, salt, freshly ground black pepper, kaiser onion, sweet onion, olive oil, cheddar, follows

Taken from www.foodnetwork.com/recipes/emeril-lagasse/andouille-burgers-with-grilled-sweet-onions-and-creole-remoulade-sauce-recipe.html (may not work)