Cajun Burger with Tabasco Aioli
Preparation Time: 30min
Yields: 4 Servings
Total Time: 1hr
- 24oz ground beef (80/20)
- 1lb andouille sausage, ¼” dice
- ½ cup pecans, chopped
- 8oz blue cheese, thinly sliced or crumbled
- Kosher salt
- Freshly ground black pepper
- 4 hamburger rolls, sliced
- 4oz arugula or watercress
- ½ cup mayonnaise
- ¼ cup sour cream
- 2 Tbs Cajun seasoning
- 1 Tbs fresh lemon juice
- 1 Tbs Tabasco
- 1 tsp kosher salt
A Cajun spin on an American favorite. This burger has the great flavors of Andouille sausage, blue cheese, and is tempered by the addition of the Tabasco aioli, caramelized onions and arugula. This cajun burger with tabasco aioli recipe is a hefty one and probably will require a nap shortly after eating the burger!
FOR THE BURGERS
Start the caramelized onions as per the recipe. While the onions are cooking, prep the sausage and pecans, then add the ground beef, pecans, sausage, and a few generous pinches of salt in a bowl and mix to combine thoroughly. Shape meat mixture into 4 equally-sized burgers; they should be approximately 6” across and 1” thick. Place them on a platter and with your thumb, make a small indentation in the middle of each burger, about 1” around and ½” deep. This will prevent the burgers from puffing up when grilling, and keep you from being tempted to push on that puffed up spot (thus squeezing all of the juices out of the burger). Set burgers aside to rest.
FOR THE AIOLI
Combine all ingredients in a small bowl and whisk to combine. Taste and adjust seasoning. Don’t be afraid to add more lemon here, as it will cut through the fat in the aioli as well as the burger. I strongly recommend the Tabasco brand of hot sauce as it really provides a great flavor to the burger!
GRILLING AND FINISHING THE BURGERS
Light your gas grill or start your charcoal grill to high. Once your grill is up to temperature, oil the grates (don’t forget to clean them before you oil them). Place the burgers on the grill and cook for about 4 minutes. Flip the burgers and add the cheese. Close the lid and melt the cheese and cook for another 3 minutes until the burger is cooked through and the cheese is nice and melted. Remove the burgers to a platter to rest and toast the buns on the hot grill for about 30-45 seconds. Remove the buns from the grill.
At this point your onion should be done! On the bottom and top half of each toasted roll, spread a scant tablespoon of aioli. On the bottom half, place 2 generous tablespoons of the caramelized onion, one burger, and top that with a small handful of arugula, and top with the other half of the roll. Repeat with the remaining buns and burgers.