RECIPES: Recipe Details

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Rich Man/Po’Boy Burger with Alligator Eye Spread

Here is a new spin on a traditional southern sandwich. The Po’Boy moves up in the world with the addition of gourmet ingredients and a tangy alligator spread. The burger is pricey but rich in flavor.

Ingredients 

Alligator Eye Spread:
1 package finely chopped green onions, green portion only
4.5 ounce can chopped ripe black olives
4.5 ounce can green chilies
1 tablespoon vinegar
1 tablespoon garlic salt
8 ounces softened cream cheese
12 ounce package coarsely chopped cherry tomatoes
Patties:
¼ cup butter
¾ cup finely chopped onions
¾ cup finely chopped red bell pepper
3 minced cloves of garlic
¾ cup Sutter Home Sauvignon Blanc
¾ pound crawfish tails
¾ pound crab meat
¾ pound imitation crab meat
2 tablespoons finely chopped fresh parsley
2 teaspoons Creole Seasoning
2 egg whites
2 teaspoons Worcestershire sauce
2 teaspoons Grey Poupon Country Dijon Mustard
2 tablespoons sour cream
12 drops of hot sauce
1 cup finely crushed Cheddar Beer Chips
6 sourdough buns
1/4 coarsely chopped head iceberg lettuce
1 thin sliced avocado

Instructions 

Prepare a hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. To make the Alligator Eye Spread, mix green onions, black olives, green chilies, vinegar and garlic salt in a bowl. Add softened cream cheese and mix thoroughly. Blend in chopped tomatoes, cover and refrigerate until needed. To make the patties, heat butter in a large cast iron skillet, add onion, red bell pepper and garlic, sauté mixture on the grill over high heat, about 5 minutes. Add the wine and continue cooking until the liquid is reduced down, 4-5 minutes. When the reduction is completed set aside to cool. Drain any liquid off the crawfish tails. In a food processor combine crawfish tails, crab meat,imitation crab meat, parsley,  Creole Seasoning, egg whites, Worcestershire sauce, mustard, sour cream and hot sauce, blend on low speed. Remove from processor and fold in the crushed chips and sauté mixture. Divide the mixture into 6 equal portions and form the portions into patties to fit the sourdough buns. Line the grill rack with six pieces, one for each patty, non stick aluminum foil. Place one patty on each piece of foil, cover, and cook, turning once, 6 minutes each side. (When turning the patties place another foil piece on top of each patty and turn.) During the last few minutes of cooking: Place the buns, cut side down, on the outer edges of the rack to toast lightly To assemble the burgers, spread a generous amount of the Alligator Eye Spread over the top cut side of the buns. On each bun bottom, place a patty and top with a generous amount of shredded lettuce and avocados. Add the bun tops and serve. Makes 6 burgers

Comments 

This burger is rich in flavor and has a kick!