Ingredients
1 small onion, chopped
2 tablespoons olive oil
1/4 pound fully cooked andouille sausage link, casing removed, finely chopped
1 teaspoon Creole seasoning (SEE NOTE)
3/4 teaspoon garlic powder, divided
1/4 teaspoon salt
1/4 teaspoon pepper
1 pound ground turkey
1/4 pound Italian turkey sausage link, casing removed
4 slices cheddar cheese
1/2 cup mayo
2 tablespoons lemon juice
1 tablespoon hot pepper sauce
3 teaspoons sweet pickle relish
1 teaspoon capers, drained
4 kaiser rolls, split
1 tablespoon butter
Preparation
In a large skillet, saute onion in oil until tender. Add andouille sausage; cook 1 minute longer. Transfer to a large bowl. Stir in the Creole seasoning, 1/4 teaspoon garlic powder, salt and pepper. Crumble turkey and turkey sausage over mixture and mix well. Shape into 4-8 patties. On a barbecue or in a large skillet over medium heat, cook burgers for 5-7 minutes on each side or until a meat thermometer reads 165° and juices run clear. Top with cheddar cheese; cover and cook for 1-2 minutes or until cheese is melted.
For remoulade, in a small bowl, combine the mayo, lemon juice, pepper sauce, relish and capers. Spread rolls with butter and sprinkle with remaining garlic powder. Broil 4 in. from the heat for 2-3 minutes or until lightly browned. Serve burgers on rolls with remoulade.
Note: The following spices may be substituted for 1 teaspoon Creole seasoning: 1/4 teaspoon each salt, garlic powder and smoked or regular paprika; and a pinch each of dried thyme, ground cumin and cayenne pepper.
