Created by blogger Genet Hogan of Raised on a Roux, these sliders pay homage to their New Orleans hometown with spicy Andouille sausage mixed with ground chuck, green onions, garlic, and Worcestershire sauce. They wouldn’t be complete, though, without a topping of cheese sauce made with cream, Cheddar, and Jack cheese.
Combine all ingredients in a medium bowl. Cover and refrigerate until ready to use. Makes about 1 ½ cups.
Heat the grill for direct cooking over medium-high heat. Remove the Andouille from its casing and place in a food processor. Pulse into small pieces and transfer to a large bowl. Add the ground chuck, green onions, garlic, Worcestershire sauce, salt, and pepper and combine with your hands. Form the 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 the burgers on grill and close the cover. Cook until nice grill marks appear, about 4-5 minutes. Flip the burgers and continue cooking until the 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 the cheese is slightly melted (keep an eye on it as this happens quickly). Just before the burgers are done cooking, spread the 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.