Crescent City Sliders with Triple Cheese Topping
Ingredients
- 1 pound andouille sausage
- 1 pound ground chuck
- 1 small bunch of green onions, chopped
- 1 garlic clove, minced
- 2 tablespoons Worcestershire sauce
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 1/2 cups Triple Cheese Topping, see recipe
- 4 tablespoons butter, softened
- 1 12-pack slider buns
Instructions
Prepare grill for direct cooking over medium-high heat. Remove andouille from casing and place in a food processor. Pulse to the consistency of ground beef; transfer to a large bowl. Add ground chuck, green onions, garlic, Worcestershire sauce, salt and pepper; combine with your hands. Form meat mixture into 12 even-sized patties. Make a deep thumbprint in the middle of each patty (this will help keep them from shrinking while they cook). Place burgers on grill and close cover. Cook until nice grill marks appear, about 4-5 minutes: Flip burgers; continue cooking until second side forms nice grill marks, another 4-5 minutes. During the last minute of cooking, mound 1 heaping teaspoon of the Triple Cheese Topping on each burger. Cook until cheese is slightly melted (keep an eye on it as this happens quickly). Just before burgers are done, spread butter on both sides of slider buns and place on top shelf of grill until lightly toasted. Place a burger between each bun and serve immediately. Makes 12 sliders.