RECIPES: Recipe Details
I went to New Orleans once and fell in love with the city!! I love the food and everything about it. I not only brought back beads with me, but a burning desire to add to my current way of cooking. My family loves it and I do too! Jamie, Blairsville, Ga.
1/2 pound ground chuck
11/2 pound Andouille sausage, casing discarded
1 pound Crawfish Boudin sausage, casing discarded
3 tablespoons chopped fresh cilantro
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
Vegetable oil, for brushing the grill rack
6 cheese rolls, split
6 slices of Pepper Jack cheese
Directions: Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. For the patties, combine ground chuck, Andouille sausage, cilantro, salt, black pepper & mix well. Divide into 12 equal patties. Take the Crawfish Boudin sausage & divide into 6 equal parts, and place onto 6 of the ground chuck/andouille sausage mixture. Take the remaining 6 patties & top the combo patties & roll to foirm a ball shape. Slightly flatten. Brush the grill rack with oil. Place the patties on the rack, cover, and grill until browned on the bottoms, 3 to 4 minutes. Turn the patties and continue grilling until done to preference, approximately 5 minutes longer for medium, and 6 minutes for well done. Add chees slices in the last minute on the grill. To assemble the burgers, place mayonnaise, creole mustard & lettuce on the bottom of the rolls. Add the roll tops and serve.