1 pound ground beef, preferably 80/20
1 teaspoon Worcestershire sauce
2 teaspoons Cajun seasoning
1/4 cup mayonnaise
1 teaspoon Dijon mustard
1/2 stalk celery, finely chopped
1/2 teaspoon Tabasco hot sauce
1/2 teaspoon white vinegar
2 andouille sausage links
1 large yellow onion, sliced into 1/2-inch rings
1 medium green bell pepper, seeded and sliced into 1/2-inch rings
Olive oil (for brushing)
8 slices American cheese
4 sesame seed buns
In a large bowl, combine the beef, Worcestershire, and Cajun seasoning. Mix until everything is well-combined.
Form the beef into 4 large patties. Make a dimple in the center of each. Place them in the refrigerator until you're ready to hit the grill.
Meanwhile, in a small bowl, make the remoulade by combining the mayonnaise, mustard, chopped celery, Tabasco, and vinegar. Refrigerate until ready to use.
Heat your grill over medium-high heat. Place the burgers on the grill and cook for 8-10 minutes, flipping once, until they are cooked through. If you're using a meat thermometer, look for 140 degrees Fahrenheit for medium and 160 degrees for well- done.
Grill the andouille sausage for 4-5 minutes per side, until they are browned on the outside and cooked through. Set aside to cool before slicing into quarters (once lengthwise and once crosswise).
Lightly brush the onion and bell pepper rings with olive oil. Grill them until they're charred and tender, about 5 minutes.
When the burgers are almost fully cooked (about 5 degrees Fahrenheit off from the final cooking temperature), place 2 slices of American cheese on top of each patty and close the lid to melt the cheese.
To assemble the burgers, spread a heaping tablespoon of remoulade onto the bottom bun. Add a burger patty and top it with two slices of the sausage, along with the onion and green pepper rings.
