Procedures

1. Spread the beef in a single layer on a rimmed baking sheet or large plate. Freeze just until the meat begins to get stiff around the edges, about 20 minutes. Working in batches, place 1/3 of the beef in a food processor and pulse until very roughly chopped, about 10 pulses. Add 1/3 of the andouille and continue to pulse until the mixture is finely chopped and the andouille is well distributed, about 10 more short pulses. Repeat with remaining beef and andouille.
2. Gently form meat into 6 patties, each about 1/2 inch wider in diameter than the burger buns. Using your thumb, press a dimple into the center of each patty. Arrange patties on a baking sheet and refrigerate until ready to cook.
3. Place celery strips in a bowl of ice water and refrigerate until ready to use.
4. Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over half of coal grate. Alternatively, set half the burners of a gas grill to high heat. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Clean and oil the grilling grate.
5. Brush onion and bell pepper with oil and grill until lightly charred and soft, about 4 minutes per side. Set aside.
6. Season patties with salt and pepper. Place burgers directly over hot coals, cover with vents open, and cook, turning occasionally, until burgers register 125°F for medium-rare or 135°F for medium on an instant-read thermometer, about 6 minutes. Transfer burgers to a large plate.
7. Toast buns over center of grill until golden brown and warmed through.
8. Assemble the burgers in this order: bottom bun, dollop of Hot & Spicy Remoulade, grilled onions and peppers, patty, additional dollop of Hot & Spicy Remoulade, celery, blue cheese, and top bun. Serve right away.