Andouille Sausage Burgers (Andouille Sausage Sandwich)

June  9, 2011
3 Ratings
  • Serves 2
Author Notes

If I were dying tomorrow and had to pick my last meal, it would be a truly great burger. Sandwiches in general are a favorite food of mine and there's something about a burger that's my own version of sandwich heaven. A juicy patty between warm, toasted rolls, and the right combination of toppings -- does it get any better?

This is a burger I devised that is a juicy and addictive variation on the classic beef patty. With the moist patty and rich toppings, condiments are persona non grata on this burger.

Note: make sure to use fresh Andouille sausage that can be removed from the casing and combined with your ground beef. If you can't find fresh Andouille, any fresh sausage works (spicy Italian is nice). Also, because the burger contains fresh pork sausage, you'll be cooking it to about medium-well but don't worry, there's enough fat in the sausage to keep the patties nice and juicy. —alliecooks

What You'll Need
  • 1/2 pound ground beef
  • 1/4 pound fresh andouille sausage
  • salt and pepper to taste
  • 1/2 avocado, sliced
  • 3 strips bacon
  • 2 slices smoked fontina cheese
  • 2 hamburger rolls (I used Kaiser rolls)
  1. In a small mixing bowl, combine your ground beef and Andouille sausage. Form into two patties and set aside.
  2. In a skillet over medium heat, cook bacon strips until crispy. Drain on a paper towel lined plate.
  3. While bacon is cooking, place a grill pan over medium-high heat on the stove. When the pan is hot, brush the pan with oil (or spray with a non-stick spray), season your patties with salt and pepper and place them on the grill pan. Cook until almost completely cooked through (about medium-well), remove from heat, and set on a small baking sheet.
  4. While burgers are cooking, slice your rolls in half and brush the cut side as well as the top and bottom of each roll with some olive oil. Place under a broiler on high heat about 8 inches from the flame or heating element. Broil until golden brown and remove from the oven.
  5. Place a slice of smoked fontina on top of each burger patty and place under the broiler until the cheese has melted.
  6. To build your burger, break each strip of bacon in half until you have six pieces of bacon total. Place three pieces of bacon on the bottom of each bun. Lay three slices of avocado on top of the bacon. Place the burger patty -- complete with melty cheese -- on top of the avocado slices and then finish with the top half of the bun.

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2 Reviews

I U. September 12, 2014
Much better on a Brioche bun.
hardlikearmour June 10, 2011
Love the addition of the sausage to the burger - increased flavor and extra fat to keep it all nice and juicy. Your topping choices are excellent as well! Nicely done.