Andouille-shrimp Burgers With Creole Honey Mustard

Total Time: 1 hr 25 mins Preparation Time: 1 hr Cook Time: 25 mins

Ingredients

• Servings: 8
• 3 tablespoons dijon mustard
• 1 1/2 tablespoons mayonnaise
• 1 1/2 tablespoons honey
• 2 teaspoons mustard seeds
• 2 teaspoons minced chives
• 2 dashes tabasco sauce
• 2 lbs lamb shoulder
• 6 ounces smoked bacon
• 3 large garlic cloves
• 2 tablespoons whole grain mustard
• 1 tablespoon ground smoked paprika
• 1 tablespoon liquid smoke
• 1 teaspoon tabasco sauce
• 1 teaspoon onion powder
• 1 1/2 teaspoons dried oregano
• 1 tablespoon kosher salt
• 1 1/4 lbs large shrimp, peeled and deveined
• 2 eggs
• 1 cup fresh breadcrumb
• 8 sourdough kaiser rolls, split
• 8 slices yellow onions (1/4-inch thick)
• olive oil
• salt
• fresh ground black pepper

Recipe

• 1 make the mustard: combine all the honey mustard ingredients in a small bowl and mix well; cover and refrigerate until ready to serve.
• 2 make the burgers: cut the lamb and bacon into 1-inch cubes; mix with the garlic, mustard, paprika, liquid smoke, tabasco, onion powder, oregano, and salt.
• 3 using a medium die, grind the mixture into a bowl, or finely chop in a food processor; set aside for 30-45 minutes.
• 4 prepare a medium-hot fire in a charcoal grill with a cover or preheat a gas grill to medium-high.
• 5 cut the shrimp into ¼-inch pieces and fold into the lamb mixture; add the eggs and bread crumbs.
• 6 handling the meat as little as possible to avoid compacting it, mix well.
• 7 divide mixture into 8 equal portions and form the portions into patties to fit the rolls.
• 8 make the grilled onions: brush the onion slices with olive oil and season to taste with salt and pepper.
• 9 when the grill is ready, brush the grill rack with vegetable oil; place the onion slices on a cooler part of the grill rack, cover, and cook, turning once, until very soft (10-15 minutes).
• 10 place the patties on the grill rack, cover, and cook, turning once, until done to preference, 4-5 minutes on each side for medium.
• 11 during the last few minutes of cooking, place the rolls, cut side down on the outer edges of the grill rack to toast lightly.
• 12 to assemble: on each roll bottom, place a patty, 1 tablespoon of the mustard, and a grilled onion slice; add the roll tops and serve.