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Bayou Burger

Source of Recipe


Adapted from "Great Burgers" by Bob Sloan






List of Ingredients



• 1 pound ground lamb
  
• 1 andouille sausage, cut into 1/4-inch pieces
  
• 1/2 cup finely chopped onion
  
• 3 Tbsp finely chopped garlic
  
• 1 large egg, lightly beaten
  
• 2 tsp Cajun or Creole seasoning
  
• 2 tsp mild chili powder
  
• 1/2 tsp dried thyme
  
• 1/2 tsp dried basil
  
• Freshly ground pepper
  
• 1 Tbsp vegetable oil
  
• 4 hamburger buns or soft French rolls
  
• Lettuce, red onion slices
  
• Mayonnaise or Creole mustard
  






Instructions



1. Place ground lamb in medium bowl. Add sausage, onion, garlic, egg, seasoning and spices, including several grinds of pepper, and gently mix together until just combined.
   
   
2. Shape mixture into 4 burgers about 3/4-inch thick and 4 inches across. Place skillet, preferably cast-iron, over high heat and let it get very hot, about 2 minutes. Add oil and spread it evenly in pan. Arrange burgers so they aren't touching and cook, uncovered, 5 minutes. Turn and cook about 4 minutes more for medium-rare, or as desired.
   
   
3. Remove burgers from pan and place on buns. Serve with lettuce, a thin slice of red onion, and some mayonnaise or Creole mustard.
   
   Makes 4 burgers.