The trick is to smoke the meat and not make the meat smoke
ANDOUILLE BURGERS WITH GRILLED RED ONIONS
Date: May 05, 2015 Viewing:Click on THUMBNAIL to bring up larger image with captions. There will also be controls for manual or self running slide show. Learn More:ClickHERE to jump to additional Info about this recipe.
The ingredients and toppings are gathered: Ground pork, andouille sausage, hot sauce, salt and pepper for the burgers; whole grain mustard & mayo for the spread; cheddar cheese and red onions for toppings.
The casing was removed from the andouille sausage and the it was cut into smaller pieces and placed in the bowl of a food processor….
…and finely chopped in the food processor.
The ground pork, ground andouille sausage, hot sauce, salt & pepper were added to a mixing bowl…
…and formed into 4 patties of about 1/3 pound.
The sauce for the burgers was made using whole grain mustard, mayo,hot sauce, salt & pepper.
The finished mustard-mayo spread.
Time to head ot to the Egg. The patties have been formed, the onion rolls have been buttered on the cut sides, the onion was cut into 4 slices 1/2” thick and there are 4 slices of cheddar cheese.
The Egg was pre-heated for high direct grilling. The buns were toasted for bout 30 seconds first.
The onions are grilled for 3 minutes per side…
…and are separated into individual rings.
Meanwhile the pork burgers are on the grill. These were soft burgers so I made sure the grill grate was well oiled to avoid stickage.
The first side is done after 5 minutes of high heat direct grilling.
The burgers have about 1 minute left to go before they reach 145 degrees and it is time to…
…add the cheese.
The onion rolls are toasted, the mustard-mayo spread is ready, the burgers grilled to 145 degrees, and the grilled onions are separated into individual rings.
Time to eat!
Some assembly required. Starting with a toasted bun…
…the patty goes on the bottom half and the mustard-mayo spread goes on the top half…
… and the patty is topped off with some grilled onion rings.
This was a very tasty burger and a great change of pace from a beef burger.
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This was the second recipe I’ve made America’s Test Kitchen Quick and Easy Grilling cookbook. It contains recipes that are supposed to be able to be made in 30 minutes. This fits my schedule of late and I would add that so far these recipes clock in at 60 minutes, not 30 minutes. They are still relatively quick and easy. The burgers were made from a mixture of ground pork & ground andouille sausage with some hot sauce added in to keep things interesting. There was a mustard/mayo based condiment to spread on the burgers. There were also some grilled red onions used to top the burger. These burgers were a real tasty change of pace and easy to make. The extra 30 minutes they took was well worth the
America’s Test Kitchen Quick & Easy Grilling:
Andouille Burgers with Grilled Red Onions - Page 21