Burger and Fries Friday: Bayou Burgers with Spicy Remoulade

Okay, okay, I know this post is a few days late for Mardis Gras, but who cares? I promise you these burgers will be good any day of the year.

It's been a while since I made a burger, and it was nice to try a new one. You know that whole twice-weekly vegetarianism thing I'm trying? Yeah, well this burger pretty much canceled out both of the meatless days this week. It's a combination of ground turkey, andouille sausage, and shrimp. But at least it's mostly composed of turkey, so it's still sort of healthy. (Let me believe that.)

Regardless, this is a damn good burger. It's definitely got a Cajun kick, and the spicy, tangy sauce is the perfect thing to compliment all the flavors. The original recipe calls for turkey, turkey sausage, and andouille sausage, but I replaced the turkey sausage with shrimp as a wink and a nudge to jambalaya, and I was definitely happy with the results. Definitely give this one a try!


Bayou Burgers with Spicy Remoulade
source: adapted from Taste of Home, February/March 2010

1 small onion, chopped
2 tablespoons olive oil or vegetable oil
1/4 pound fully cooked andouille sausage link, casing removed, finely chopped
1 teaspoon Creole seasoning
3/4 teaspoon garlic powder, divided
1/4 teaspoon salt
1/4 teaspoon pepper
1 pound ground turkey
1 cup fully cooked salad shrimp, thawed and roughly chopped
4 slices cheddar cheese
1/2 cup Miracle Whip
2 tablespoons lemon juice
1 tablespoon hot pepper sauce
2 teaspoons sweet pickle relish
4 rolls, split
1 tablespoon butter

1. In a large skillet, saute onion in oil until tender. Add andouille sausage; cook 1 minute longer. Transfer to a large bowl. Stir in the Creole seasoning, 1/4 teaspoon garlic powder, salt and pepper. Add turkey and shrimp to mixture and mix well. Shape into four patties.

2. In a large skillet over medium heat, cook burgers for 5-7 minutes on each side or until a meat thermometer reads 165 degrees and juices run clear. Top with cheese; cover and cook for 1 to 2 minutes or until cheese is melted.

3. For remoulade, in a small bowl, combine the Miracle Whip, lemon juice, pepper sauce, and relish. Spread rolls with butter and sprinkle with remaining garlic powder. Broil 4 inches from the heat for 2 to 3 minutes or until lightly browned. Serve burgers on rolls with remoulade.