Recipes: Beef

Delta Blues Burgers

Author: Russ Faulk, Kalamazoo Outdoor Gourmet
Servings: 4
Course: Entrees

If you've tried the Big Bold Blue Barbecue Burgers recipe from our website, then you might not be surprised this is my favorite burger from "Four Burgers for the Fourth." I think the combination of grilled red onions and blue cheese is a real winner. If you agree, then you'll probably like these Delta Blues Burgers, and you'll love the Grilled Onion and Gorgonzola Coleslaw.

Ingredients:

1 1/2 pounds lean ground beef sirloin

1/2 pound raw andouille sausage removed from the casing(s)

2 medium slices red onion

1/2 teaspoon coarse ground sea salt

1/2 teaspoon coarse ground black pepper

Cajun blackening spices (optional)

4 slices blue cheese

4 ciabatta rolls

Instructions:

Grill the onion slices directly over a medium-high fire until well-marked and softened, about 5 minutes per side. Once cool enough to handle, chop the onions.

Mix together the ground beef, sausage, onion, salt and pepper, being careful not to over-work the mixture. It can be helpful to coarsely chop the beef and sausage with a knife and then loosely toss together before mixing in the other ingredients. Divide into four equal parts and form into patties about 1/2 " thick. For more of a flavor kick than the andouille provides alone, you can optionally coat the patties with cajun blackening spices.

Grill the burgers directly over a medium-high fire until fully cooked, turning once, about 4 to 5 minutes per side. Because of the sausage, these burgers must be cooked to well-done. During the final two minutes of cooking, top each burger with a slice of blue cheese and lightly toast the ciabatta on the grill.

Try this recipe with sides of Grilled Onion and Gorgonzola Coleslaw