Thursday, February 09, 2006

Cajun Burgers

Rachael Ray gets the credit for this. These are the best burgers I've ever made. If I can't find andouille sausage, I get any kind of Portuguese sausage.

3/4 pound andouille sausage, removed from casing
1 pound ground pork
1 rib celery, finely chopped
1/2 green bell pepper, finely chopped
1 small white onion, finely chopped
3 cloves garlic, minced
4 sprigs fresh thyme, chopped or 1 tsp dried
1 tsp hot sauce

Cut sausage into large chunks and place in food processor. Grind sausage into crumbles and combine in bowl with pork, vegetables, thyme, hot sauce, and a little salt and pepper. Form mixture into patties and cook 7 minutes on each side.

She makes a sauce to go with it, but the burgers are so tasty they don't need sauce.

1/2 cup chili sauce
1/4 cup mayo
1/4 cup sweet red pepper relish

Oooh, I'm hungry now.



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