Andouille Beef Burger and the noms it induced

Last night, we had andouille beef burgers with a side of potato salad. The burgers were simple:

1/2 lb. andouille sausage
1 lb. ground beef (85/15 was the beef of choice)
2 cloves garlic, pressed
Worcestershire sauce
salt
pepper.

My hopes were to find the andouille sausage that one of our local grocers, Harmon's, used to carry. It was fresh-made and wonderful. Not to say the pre-cooked stuff you can buy in the lunchmeat section of the grocers isn't fine, it is, but the stuff they used to carry was bliss. So, since I couldn't easily blend it into the beef, I decided to chop it up into tiny little bits. I was hoping it would have integrated better, but it just didn't. I'd show you, but the pictures just didn't turn out well. (Taking pictures for this blog has only made me realize that I'd like a better camera and/or better lighting.). At least the burgers didn't fall apart once they hit the grill.

Prior to tossing the burgers on, I grilled up a nice slice of Vidalia onion on the grill. It went on top, along with some bleu cheese and some coarse ground mustard. Delicious... and sucessful!

As you can see in the picture, just a simple potato salad on the side. I'm not one for measuring, so I figured I'd just post a pic of all the ingredients: mayo, mustard, celery, green onion, dill, salt, pepper...

... and potatoes.