Andouille Blue Cheese Sliders with Easy Jack IPA Mustard Sauce

It is grilling season, and sliders are definitely at the top of the menu. But who wants another boring ground beef slider with ketchup and mustard? Not me, I want something unique and different with some heat. So, I whipped up a cajun-style slider with andouille sausage and Easy Jack IPA from Firestone Walker. Sandwich these sausage patties of love in a Hawaiian bun with a Creole mustard sauce and pickled okra…the recipe for success.

Full recipe with pics and video at http://ift.tt/1UEmzU1

Hardware

Andouille Blue Cheese Slider Patty

• 1 lbs. ground beef
• ½ lbs. andouille sausage links
• ¼ cup Easy Jack IPA
• 5 oz. crumbled blue cheese
• ½ red onion, roughly chopped
• ½ cup mayonnaise
• ¼ cup course ground mustard
• Hot sauce, to taste
• Pickled okra, sliced thin
• 2 cups arugula or alfalfa sprouts
• Sweet Hawaiian-style rolls

Easy Jack IPA Mustard Sauce

• ¼ cup Easy Jack IPA
• ½ cup mayonnaise
• 2 TBSP honey
• ¼ cup course ground mustard
• 1 TBSP Creole seasoning
• ¼ tsp hot sauce

Directions

Andouille Blue Cheese Slider Patty

1. Preheat the grill to high
2. Place the sausage and red onion in the food processor
3. Pulse until finely ground
4. Pour the sausage mixture into a large bowl, followed by the ground beef, Easy Jack IPA, and hot sauce
5. Mix well then gently mix in the crumbled blue cheese.
6. Pat out 16 2" patties onto wax paper
7. Grill the patties for 2 minutes per side
8. Slice the roll in half and spread the Easy Jack IPA Mustard Sauce (see below) on the tops and bottoms.
9. Layer the burgers the patties and thinly sliced pickle okra

Easy Jack IPA Mustard Sauce

1. In a food processor with a lid, blend together all ingredients

bon appetit