Cajun Burgers With Spicy Remoulade: A Holy (Trinity) Marriage

Andouille sausage and beef are combined in these flavorful Cajun-inspired burgers. [Photographs: Morgan Eisenberg]

What is the Holy Trinity? Some would say it's the Cajunaromatic combo贝尔胡椒，洋葱和芹菜但是，在烧烤峰季节，汉堡狂热者可能会坚持认为这是一个面包，牛肉馅饼和美国奶酪的切片。我不在乎涉足这类论点 - 我是情人，而不是战斗机。因此，为了保持和平的抢先尝试，我继续结婚并嫁给了一个幸福的整体：一个以cajun为主题的汉堡，上面有一个Andouille-beef patty；胡椒粉，洋葱和芹菜馅；和辛辣的remoulade。哦，我还扔了一些蓝纹奶酪...只是因为。

Let's start with that patty. This is a grind-it-yourself project, since we're combining andouille, the Creole smoked pork sausage, with the beef. It's important to grind it all together at once; the alternative option of mixing minced andouille into pre-ground beef would result in an over-worked patty with a tight, meatball-like texture. You can use a meat grinder if you have one. I don't, so I use my food processor instead.

I put beef chuck—which I've first put in the freezer, very briefly, so it's thoroughly chilled—in the food processor, give it a few pulses to get it started, then add the andouille and pulse them both together until I have the ground meat I'm looking for.

Just as important as grinding both meats together is handling the meat mixture gently when shaping it into patties. Otherwise, it becomes too tight and dense. I form the meat into patties, always making my burgers about half an inch larger than the diameter of the buns, since I have to account for the shrinking that occurs when they cook. A dimple pressed into the surface of each patty will help it retain its shape when grilled.

Here's a tip for prepping your topping: Slice the celery very thinly with a vegetable peeler, then soak it in cold water. The celery's cells will absorb water, swell, and press against each other, leading to an even crisper, crunchier bite. (The technical name for this swelling of plant cells with fluid is turgor pressure, and it's the very same thing that leads thirsty houseplants to perk up after you've watered them.) It also causes the celery strips to curl into ringlets, creating a shape that's well suited to sitting atop burgers.

与此同时，Remoulade在短短几分钟之内又在食品加工机的帮助下再次聚集在一起。在我的版本中，我将蛋黄酱，芥末酱，番茄酱，辣酱和辣根等调味品与柠檬汁，欧芹，大蒜和辣椒等调味料混合在一起。我喜欢它提供的辣味，但是如果您喜欢较温和的酱汁，请随时拨打辣酱和辣椒。

最后一步是烤这一切并提供服务。我首先要煮洋葱和辣椒，直到轻轻烧焦。然后，我烧烤汉堡，用即时阅读的温度计检查温度以获得完美的效果。我还烤了bun头，以便它们可以坐在remoulade上。在那之后，是时候将所有这些都聚集在一起了。

Once again, #lovewins.

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