From Jeff Crump (EzraPoundCake.com) Makes 12 small burgers
- 1 1/2 pounds ground chicken
- 1 pound andouille sausage, casings removed, cut into 1-inch pieces
- 1/2 tablespoon course ground pepper
- 1/2 tablespoon kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground cayenne pepper
- 12 soft dinner rolls (recommended: King’s Hawaiian Sweet Rolls)
- Condiments: shredded lettuce, sliced tomato, cheese, sliced onion, mayonnaise, mustard, ketchup, chili sauce, Chipotle Mayonnaise (recipe below)
- Preheat the grill to medium-high.
- Using a food processor, process the andouille until finely chopped.
- Transfer the andouille to a large bowl. Add chicken, salt, pepper, garlic powder, onion powder and cayenne. Mix gently, being careful not to overwork the mixture.
- Form the mixture into 12 patties, and place them on the grill. Cook until the internal temperature registers 170 degrees F, about 5 minutes per side. During the last minute of grilling, add the cheese to the tops of the burgers, and toast the rolls (cut-side down, about 30 seconds).
- Remove the burgers and buns from the grill. Garnish with your choice of toppings and condiments. Serve immediately.