Thursday, July 1, 2010

Andouille Pork Burgers

Something different for the grill this holiday weekend that I thought you would all enjoy. I took the classic flavors of New Orleans, combined them and dressed them in a simple barbecue sauce. These burgers have a nice kick to them from the andouille sausage and are nice and juicy from the "holy trinity" of celery, green bell pepper and onion that was added into the mix. This recipe is just a little higher in fat and sodium than my usual recipes, though not terribly high, but if you are sensitive to either please just take note and proceed accordingly. I hope you enjoy.

Andouille Pork Burgers


1/2 cup celery, finely diced
1/2 cup green bell peppers, finely diced
1/4 cup onion, finely diced
1 clove garlic, minced fine
6 ounces Andouille sausage (2 links)
8 ounces ground pork
1 egg, beaten
1 Tbsp. paprika
1/4 to 1/2 tsp. cayenne pepper (to taste)
1 - 8 ounce can no salt added tomato sauce
1 tsp. Worcestershire sauce
vegetable spray

Preheat a saute pan on medium high heat and coat with vegetable spray. Add the celery, green pepper, onion and garlic. Reduce heat to medium low and cook until the vegetables are soft and translucent, stirring occasionally, about 7 to 10 minutes. Remove from heat and set aside to cool.

Cut the andouille sausage into small, manageable pieces and then chop until almost finely ground. Place the ground andouille into a large bowl and add the ground pork, egg, paprika, cayenne pepper and cooled vegetables. Add one tablespoon of the tomato sauce to the mixture. Blend thoroughly with either clean hands or other utensil. The mix will be a bit soft but don't worry.  Form four burger patties and set aside on a plate.

Mix the rest of the tomato sauce and Worcestershire sauce in a small bowl. Lightly brush one side of the burgers with the sauce, using about one tablespoon per burger. Place burgers on grill, grill pan or saute pan on medium high heat and cook for about 5 to 6 minutes. Brush the top of the burgers with the sauce and carefully turn. Because the burger mix is a little soft do not touch the burgers once they hit the heat. Let them set up as the protein cooks and then carefully turn with a broad spatula. These burgers must be cooked completely since they are pork.

Nutrition Facts
4 Servings
Amount Per Serving
Calories 303.6
Total Fat 19.3 g
Saturated Fat 7.1 g
Polyunsaturated Fat 1.4 g
Monounsaturated Fat 5.8 g
Cholesterol 131.4 mg
Sodium 410.1 mg
Potassium 352.7 mg
Total Carbohydrate 8.2 g
Dietary Fiber 2.7 g
Sugars 3.6 g
Protein 25.2 g

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