Wine Varietal: Cabernet Sauvignon
1 cup mayonnaise
2 tbsp Dijon mustard
1 tbsp Tabasco
2 tbsp sweet pickle relish
1 tbsp prepared horseradish
2 tsp minced capers
1/4 tsp cayenne pepper
1 tbsp salt
1 tsp cayenne
4 tbsp smoked sweet paprika
2 tbsp coarsely ground black pepper
1 tsp ground white pepper
1 tsp cinnamon
1 tbsp brown sugar
Wilted Corn Maque Choux & Bacon Slaw:
4 cups thinly shredded purple cabbage
1 tbsp creole rub (from recipe)
1/2 cup chopped onion
1/2 cup chopped green bell pepper
2 cups corn (cut from the cobb or frozen and thawed)
2 cups chopped tomatoes (roma tomatoes work best)
1 tbsp real butter
12 slices applewood smoked bacon
2 lbs ground chuck
4 ozs Andouille or Cajun Sausage (skin discarded)
2 tablespoons fresh minced garlic
2 tablespoons worchestershire sauce
2 tsp onion powder
2 tbsp Tabasco
2 tablespoons chili sauce
Vegetable oil for brushing on grill rack
6 good-quality onion rolls split
1/2 cup melted butter
Prepare a medium hot fire in a charcoal grill with a cover or preheat a gas grill to medium high.
To make the remoulade, mix the mayonnaise, Dijon mustard, sweet pickle relish, prepared horseradish, capers, Tabasco and cayenne pepper in bowl. Cover with plastic wrap and refrigerate until ready to use.
To make the Creole Rub, combine salt, cayenne, paprika, coarsely ground black pepper, ground white pepper, cinnamon and brown sugar together in small bowl with lid. Shake until all ingredients are mixed well.
To make the patties, cut the sausage into small pieces and chop finely in food processor. In a large bowl, add sausage, minced garlic, onion powder, worchestershire sauce, Tabasco and chili sauce with ground chuck. Mix well, handling the meat as little as possible. Form into six equal patties. Sprinkle creole rub on each side of patty until coated and pat lightly. Cover and refrigerate until ready to grill.
To make the slaw, heat a large, heavy nonstick fire proof skillet on the grill. Add the bacon and cook until crisp. Transfer to paper towels to drain. Wrap in foil to keep warm (Just before patties are done, crumble bacon into slaw and mix together well). Drain and wipe grease from skillet and return to grill. Add butter and melt. Add corn, onions, bell pepper and creole rub and cook on medium heat until onions appear limp and transparent. Add chopped tomatoes and cook 3-4 minutes. Add shredded cabbage and toss mixture together for one minute. Remove from heat and set aside.
Brush the grill rack with oil. Place the patties on the rack, cover and cook 4-5 minutes per side or until done to preference. During last few minutes of grilling patties, brush top and bottom buns with melted butter and place cut side down on outer edges of grill rack to toast lightly.
To assemble the burgers, spread remoulade over the cut sides of the grilled bun. On each bun bottom, place a patty followed by a generous portion of the slaw. Add top bun. Enjoy.
Makes six burgers