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!
Difficulty: Beginner Preparation Time: 30min
Yields: 4 Servings Total Time: 1hr
Ingredients:
FOR THE BURGERS
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
FOR THE AIOLI
½ cup mayonnaise
¼ cup sour cream
2 Tbs Cajun seasoning
1 Tbs fresh lemon juice
1 Tbs Tabasco
1 tsp kosher salt
Procedure:
For the Chicken:
Preheat oven to 425 degrees. Move rack to second highest position; or, if using a gas grill, light the left and right burners and set to medium, leaving the middle burner off.
Apply a very thin coating of the BBQ sauce to all of the chicken. Place chicken on a foil-lined rack or on the center grates of the grill if grilling. Roast the chicken for 10-15 minutes and apply a thin layer of barbecue sauce to the skin side, making sure to cover thoroughly with the sauce. Repeat this process every 15 minutes or so with very thin layers of sauce until chicken is slightly charred in spots and the sauce is a deep reddish color and the chicken is cooked through to a temperature of 165-170 degrees, about 45 minutes, total. I like to bring the thigh temp up a few more degrees than usual, as this really helps ensure the meat is tender and juicy and the meat by the bone is thoroughly cooked. Don’t worry about overcooking the thigh or drumsticks, it’s nearly impossible to do.