Grilled Bayou Burgers with Spicy Mayonnaise
By Joe GitterPublished on June 16, 2020
Time
55 minutes
Yield
Serves 4
Ingredients
1 pound ground pork 8 ounces andouille sausage, chopped fine¼ cup whole-grain mustard, divided1 tablespoon hot sauce, divided1 red onion, sliced into ½‑inch-thick rounds1 tablespoon vegetable oil ½ teaspoon table salt ¼ teaspoon pepper 4 slices cheddar cheese (4 ounces)¼ cup mayonnaise 4 onion roll, toasted if desired
Before You Begin
Our favorite andouille sausage is Jacob’s World Famous Andouille, available by mail order. If food safety is your primary concern, you may want to cook your burger to a higher internal temperature. To learn more, check out this guide.
Instructions
- Break ground pork into small pieces in large bowl. Add sausage, 2 tablespoons mustard, and 2 teaspoons hot sauce and gently knead with hands until well combined. Divide meat mixture into 4 equal portions, then gently shape each portion into ¾‑inch-thick patty. Using your fingertips, press center of each patty down until about ½ inch thick, creating slight divot.
- Push toothpick horizontally through each onion round to keep rings intact while grilling. Brush onion rounds with oil.
- FOR A CHARCOAL GRILL: Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.FOR A GAS GRILL: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Turn all burners to medium.
- Clean and oil cooking grate. Place onion rounds on grill and cook (covered if using gas) until softened and lightly charred, 3 to 6 minutes per side. As they finish cooking, transfer onion rounds to bowl and cover to keep warm.
- Meanwhile, season patties with salt and pepper. Place patties on grill, divot side up, and cook (covered if using gas) until well browned, 4 to 6 minutes. Flip patties, top with cheese, and continue to cook until well browned on second side and meat registers 150 degrees, 5 to 7 minutes. Transfer burgers to platter and let rest for 5 minutes.
- Remove toothpicks from onion rounds and separate into rings. Whisk mayonnaise, remaining 2 tablespoons mustard, and remaining 1 teaspoon hot sauce together in bowl and season with salt and pepper to taste. Spread mayonnaise mixture on bun tops. Serve burgers on buns, topped with onion.
Time
55 minutesYield
Serves 4Ingredients
1 pound ground pork
8 ounces andouille sausage, chopped fine
¼ cup whole-grain mustard, divided
1 tablespoon hot sauce, divided
1 red onion, sliced into ½‑inch-thick rounds
1 tablespoon vegetable oil
½ teaspoon table salt
¼ teaspoon pepper
4 slices cheddar cheese (4 ounces)
¼ cup mayonnaise
4 onion roll, toasted if desired
Ingredients
1 pound ground pork
8 ounces andouille sausage, chopped fine
¼ cup whole-grain mustard, divided
1 tablespoon hot sauce, divided
1 red onion, sliced into ½‑inch-thick rounds
1 tablespoon vegetable oil
½ teaspoon table salt
¼ teaspoon pepper
4 slices cheddar cheese (4 ounces)
¼ cup mayonnaise
4 onion roll, toasted if desired
Ingredients
1 pound ground pork
8 ounces andouille sausage, chopped fine
¼ cup whole-grain mustard, divided
1 tablespoon hot sauce, divided
1 red onion, sliced into ½‑inch-thick rounds
1 tablespoon vegetable oil
½ teaspoon table salt
¼ teaspoon pepper
4 slices cheddar cheese (4 ounces)
¼ cup mayonnaise
4 onion roll, toasted if desired
Why This Recipe Works
To make these burgers even more complex, we added mustard and hot sauce to the patties. We recommend serving this burger on onion rolls to complement the flavor of the grilled onion.
Before You Begin
Our favorite andouille sausage is Jacob’s World Famous Andouille, available by mail order. If food safety is your primary concern, you may want to cook your burger to a higher internal temperature. To learn more, check out this guide.
Instructions
- Break ground pork into small pieces in large bowl. Add sausage, 2 tablespoons mustard, and 2 teaspoons hot sauce and gently knead with hands until well combined. Divide meat mixture into 4 equal portions, then gently shape each portion into ¾‑inch-thick patty. Using your fingertips, press center of each patty down until about ½ inch thick, creating slight divot.
- Push toothpick horizontally through each onion round to keep rings intact while grilling. Brush onion rounds with oil.
- FOR A CHARCOAL GRILL: Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.FOR A GAS GRILL: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Turn all burners to medium.
- Clean and oil cooking grate. Place onion rounds on grill and cook (covered if using gas) until softened and lightly charred, 3 to 6 minutes per side. As they finish cooking, transfer onion rounds to bowl and cover to keep warm.
- Meanwhile, season patties with salt and pepper. Place patties on grill, divot side up, and cook (covered if using gas) until well browned, 4 to 6 minutes. Flip patties, top with cheese, and continue to cook until well browned on second side and meat registers 150 degrees, 5 to 7 minutes. Transfer burgers to platter and let rest for 5 minutes.
- Remove toothpicks from onion rounds and separate into rings. Whisk mayonnaise, remaining 2 tablespoons mustard, and remaining 1 teaspoon hot sauce together in bowl and season with salt and pepper to taste. Spread mayonnaise mixture on bun tops. Serve burgers on buns, topped with onion.
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