Burger Throwdown- Ground chuck and ribeye burger with andouille sausage and sriracha aoli sauce

[Travis]

Well, we just got back in town today. We went floating down in Missouri and had no phone signal. Nice for a change. I had to catch up on the forum though and told my bride I needed to run into town so I could do this burger entry! My bride and I came up with the recipe. The 18" got the call tonight. Here ya go!


















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[LightningBoldtz]

Holy heart attack on a bun, that looks amazing.

[Nate]

Holy hell that a big burger! Bet it was AWSOME! That something is make. Very nice.

[WNC]

Damn!
That's a fine a looking burger, and home ground too, major props!

[haeffb]

Good thing you stabbed it. You could tell it was about to go berserk and hurt someone!

[SteveZ]

Holy Cow Travis! Very Creative. Why didn't you grind the andouille into the mix? What in the sauce? Grate Job!

[Travis]

Holy Cow Travis! Very Creative. Why didn't you grind the andouille into the mix? What in the sauce? Grate Job!

Thanks Steve. The aoli is just a mayo base with sriracha and chipotle chili seasonings... to taste. I cut the sausage in half and split it lengthways and piled it like that for height. It gives the burger a good look and also remains its own flavor/texture. You could totally grind it in with everything else. That burger was amazing!

Thanks for the nice comments everyone and good luck to all of you!!


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[crowderjd]

That looks phenomenal...lots of my favorite things all in one burger. 

[Jon]

Wow, nice. You must have the ability to unhinge your jaw.

[G19]

Man that burger is worthy of a Man Meets Food episode.  Reminds me of the Thurmanator when I visit Columbus Ohio. 

[Mac]

Wow, there's nothing about your throw-down burger I don't like.  You combined three of my all time favorite ingredients:  sriracha, chipotle and andouille. 

[SixZeroFour]

Hell Yes! looking good!

[SmokenJoe]

Great to see more people grinding there own  ...  easier to control bad-bugs, no    Chuck & Andouille, that better be Remoulade Sauce on those Creole samiches
SJ

[Travis]

Great to see more people grinding there own  ...  easier to control bad-bugs, no    Chuck & Andouille, that better be Remoulade Sauce on those Creole samiches
SJ

Yes, we love to make our own burgers, sausages etc.. Especially getting the little ones involved. We ground a chuck and ribeye for this but not the andouille. It was split and stacked on the burger. The aoli is mayo base, sriracha seasoned with chipotle chili, to taste. It's all there and delicious!


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