Andouille Meat Loaf Burger

Andouille Meat Loaf Burger

Subbing out your standard beef patty for our delectable andouille meatloaf, this crowd-pleasing Cajun burger livens up your lunch and dinner menu with a savory and smoky heat that your customers will celebrate.  


  • Onion, sliced - 1 Each
  • Bun, toasted - 1 Each
  • Sliced tomatoes - 2 Each
  • Fries - 5 Oz.
  • Lettuce - 1 Each
  • Andouille Sausage Meatloaf Prep - 1 Slices
  • Roasted Garlic Herb Mayonnaise - 1 Oz.
  • Phase,LBA - 2 Oz.

Cooking calculator

Adjust measurements based on the number of servings


  1. Place the Phase LBA on the flat top and brown the meat loaf on both side along with toast the bun to a golden brown .

  2. Place the meat loaf on the bottom bun and spread the roasted garlic herb mayonnaise on the top bun.

  3. Place the lettuce, onion and tomato slices on the meatloaf and close the burger with the top bun.

  4. Place the fries on the side of the burger.


Andouille Sausage Meatloaf Prep

  1. Ground beef - lbs. 2
  2. Ground pork - lb. .5
  3. Chopped Andouille Sausage, casing removed - lbs. 2
  4. Eggs, whole - each 10
  5. Green and red peppers, chopped small - each 2 of color
  6. Yellow Onion, chopped small - Cups 2
  7. Celery ribs, chopped small - each 5
  8. Garlic, chopped - Cup 1
  9. Hidden Valley Ranch dressing - Cups 2
  10. Catsup - Cups 2
  11. Salt, Kosher - tbs. 5
  12. Black pepper, ground - tbs. 5
  13. Thyme fresh, chopped - tbs. 3-4
  14. Panko breadcrumbs - Cups 10
  15. Griddled Andouille Sausage Meatloaf Entrée - servings 1
  1. In a clean bowl place all the ingredients except for the vegetables and thyme and combine well.

  2. Fold in the vegetables and thyme to the meat mix and combine well.

  3. Spray all the loaf pans with pan release, fill the pans with the meatloaf mix leaving a 1/2 Inch lip from the top of the pan.
  4. Bake the meatloaf for 60 minutes covered in a 350F degree oven. Bake for an additional 15 minutes uncovered and increase the temperature of the oven to 400F degrees and bake enough to brown on top. Ensure the internal temperature of the meatloaf at the end of the 15 minutes is 165F degrees using a food thermometer. 

  5. Once the meatloaf has come out of the oven allow for the product to entirely cool. Using the back of a knife or a metal spatula, scrape the inside edge of the pan sides so the meatloaf can pull away from the pan so you can pop it out of the pan to slice. The slices should be 1-1/2" thick slices.

Roasted Garlic Herb Mayonnaise

  1. Chopped herbs - Cup .25
  2. Classic Gourmet Mayonnaise - Cups 3
  3. Roasted garlic, chopped well - Cup .5
  4. Lemon juice, fresh - tbs. 2
  1. In a clean mixing bowl incorporate all the ingredients and combine well.
  2. Place in a clean storage container. Label date and refrigerate until needed.
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